Sheet Pan Pierogi and Sausage

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Sheet Pan Pierogi and Sausage

The whole family will love this Pierogi and Sausage Sheet Pan Dinner, especially the one who has to make it, with its quick and easy 10 minute prep time and one pan clean up!

See below the recipe card for step-by-step images.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: pierogi and sausage, pierogies and sausage, sausage and pierogies

Servings: people

Ingredients

⅓ cup olive oil
1 teaspoon coarse salt
½ teaspoon black pepper
1 tablespoon whole grain mustard
3 cloves garlic minced
1 small head green cabbage cored, sliced thin or chopped
1 large yellow onion sliced or chopped
1 pound frozen pierogi
1 pound smoked kielbasa or polish sausage sliced on the bias into 1" slices
fresh chopped parsley for garnish
sour cream for serving
whole grain mustard for serving

Instructions

Preheat oven to 400F. Grease 2 large rimmed baking sheets.
In a large bowl or measuring cup combine the olive oil, salt, pepper, mustard, and garlic.
Combine the cabbage and onions on one baking sheet and drizzle with half of the olive oil mixture. Mix well and spread out to an even layer.
On the other baking sheet, toss the pierogi and sausage with the remaining oil mixture until coated. Spread to an even layer.
Place both baking sheets in the oven and bake for 20 minutes.
Flip the pierogi over and stir the cabbage and onions. Return to the oven and bake for another 10 to 15 minutes or until the pierogi are crispy and lightly browned.
Combine everything, then garnish with fresh chopped parsley. Serve with sour cream and mustard.

Video

Notes

Try different sausage. Any cooked smoked sausage can be used for this recipe. Kielbasa and Polish sausage are great choices or try andouille if you like things spicy.

Use any flavor pierogi. I typically use potato and onion or potato and cheddar for this recipe, but you could use the spinach and feta, sour cream and chives, bacon and cheddar, or any other flavor pierogi desired. Or if you have time, try it with my homemade pierogi recipe!

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