If you’re looking for a comforting, flavorful dish that comes together with minimal fuss and maximum taste, this Sheet Pan Sausage and Pierogies Recipe is exactly what you need. It’s a vibrant medley of golden pierogies, savory sausage, and colorful roasted bell peppers and onions, all cooked on one pan for easy cleanup and effortless weeknight magic. Each bite delivers a beautiful balance of smoky, spicy, and hearty flavors, allowing the simple ingredients to shine. This recipe has quickly become my go-to for satisfying friends and family with little time to spare but an appetite for something truly delicious.
Ingredients You’ll Need
All the ingredients for this Sheet Pan Sausage and Pierogies Recipe are straightforward yet essential, helping build layers of flavor, texture, and color. From the savory sausage rounds to the crisp-roasted vegetables, every component plays a part in making this dish a standout.
- 1 pound frozen pierogies: Choose potato and cheese or your favorite variety; they provide the tender, comforting base.
- 4 sausage links: Italian, kielbasa, or smoked sausage all work; slicing them into rounds ensures even cooking and bursts of savoriness.
- 1 medium red bell pepper: Adds a sweet crunch and vibrant red color to brighten the pan.
- 1 medium yellow bell pepper: Contrasts with the red pepper with its mellow sweetness and sunny hue.
- 1 medium red onion: Brings a sharp but mellow flavor that caramelizes beautifully during roasting.
- 2 tablespoons olive oil: Helps everything roast evenly and adds a subtle richness without overpowering.
- 1 teaspoon smoked paprika: Infuses a gentle smoky warmth that elevates the sausages and veggies.
- 1 teaspoon garlic powder: Adds depth and a lovely aromatic punch.
- ½ teaspoon dried oregano: Brings a herbaceous note that ties the flavors together.
- Salt and black pepper, to taste: Essential seasoning to enhance every ingredient’s natural goodness.
- Fresh parsley, chopped (for garnish): Adds a fresh, green pop of color and brightness.
- Sour cream, for serving (optional): A creamy, tangy contrast that’s perfect for dipping.
How to Make Sheet Pan Sausage and Pierogies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). Preparing your baking sheet is key; line it with parchment paper or lightly grease it to prevent sticking and make cleanup a breeze. This simple step ensures that your pierogies and sausage roast perfectly without losing any of their delicious bits to the pan.
Step 2: Combine Ingredients
In a large bowl, toss together the frozen pierogies, sliced sausage rounds, and sliced red and yellow bell peppers along with the red onion. Then, drizzle everything with olive oil, ensuring even coating to help with roasting. Sprinkle the smoked paprika, garlic powder, dried oregano, salt, and freshly cracked black pepper over the mix. Toss again to distribute all those wonderful spices and herbs evenly—this marinade of flavors will make a huge difference as the dish bakes.
Step 3: Roast
Spread the prepared mixture in an even layer on your baking sheet, giving everything enough space to roast rather than steam. Roast it in the oven for about 25 to 30 minutes. Halfway through the baking time, flip the pierogies and stir the vegetables and sausage to ensure every piece gets beautifully golden and caramelized. You’re looking for the pierogies to have a crispy edge and the sausages to be cooked through with a nice, seared surface.
Step 4: Serve and Garnish
Once roasted to perfection, remove the pan from the oven and garnish generously with freshly chopped parsley. The bright herb adds a lovely fresh finish that contrasts the roasted depth. Serve immediately while hot, adding a dollop of sour cream on the side if you like a creamy, tangy companion to balance the smoky, savory flavors.
How to Serve Sheet Pan Sausage and Pierogies Recipe
Garnishes
Fresh parsley is the classic choice to add an herbaceous brightness that lifts the dish. For extra flair, feel free to sprinkle some chopped chives or a touch of crumbled feta for a tangy twist. A side of creamy sour cream is almost essential—it adds a cooling, smooth texture that pairs so well with the spices and sausage.
Side Dishes
This dish stands well on its own but pairs wonderfully with a simple green salad or some steamed broccoli for a fresh and healthy contrast. If you want to add a carbohydrate, a slice of crusty bread or a warm dinner roll is perfect for soaking up any lingering juices on the plate.
Creative Ways to Present
For a crowd-pleaser, serve this Sheet Pan Sausage and Pierogies Recipe directly from the baking sheet right at the table, letting everyone help themselves. Alternatively, you can plate the pierogies and sausage alongside a drizzle of tangy mustard or a homemade herb sauce like chimichurri to add an unexpected flavor boost. It’s a very flexible dish to make your own!
Make Ahead and Storage
Storing Leftovers
Any leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. Because of the hearty ingredients, the flavors meld even better overnight. Be sure to cool the dish completely before sealing it to maintain freshness.
Freezing
This recipe freezes well, too. Place cooled leftovers in a freezer-safe container or bag, then freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating to keep the pierogies tender and the sausage flavorful.
Reheating
The best way to reheat is either in a 350°F oven for about 10 to 15 minutes to bring back the crispiness, or in a skillet over medium heat. Avoid the microwave if you want to keep the textures satisfying rather than chewy. Reheating slowly helps maintain that wonderful roasted flavor and texture.
FAQs
Can I use fresh pierogies instead of frozen?
Absolutely! Fresh pierogies will roast a bit faster, so keep an eye on them and reduce the cooking time slightly if needed to prevent over-browning. They’ll be just as delicious, with a softer texture.
Which sausage is best for this recipe?
You have lots of flexibility here! Italian sausage, kielbasa, or smoked sausage are all fantastic choices, depending on whether you prefer spicy, smoky, or mild flavors. Feel free to experiment and find your favorite match.
Can I add other vegetables?
Definitely! Vegetables like zucchini, mushrooms, or cherry tomatoes would work beautifully roasted alongside the pierogies and sausage. Just keep them cut into similar sizes so everything cooks evenly.
Is this recipe gluten-free?
This depends on the pierogies and sausage brands you use. Many pierogies contain wheat flour, so check labels carefully or seek out gluten-free versions. Sausages often vary, so verifying their ingredients ensures your dish is safe if avoiding gluten.
How spicy is this dish?
The Sheet Pan Sausage and Pierogies Recipe generally has a mild smoky warmth from paprika and the sausage you select. If you want more heat, simply add a pinch of cayenne pepper or use a spicy sausage variety to kick up the spice level.
Final Thoughts
This Sheet Pan Sausage and Pierogies Recipe has quickly become one of my all-time favorites because it’s so easy to prepare yet utterly satisfying. The combination of smoky sausage, golden pierogies, and colorful roasted vegetables feels like a warm hug on a plate. Whether for a weeknight dinner or a casual gathering with friends, it’s a recipe that delivers big on flavor with minimal effort. Give it a try—you won’t be disappointed!
Print
Sheet Pan Sausage and Pierogies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Sausage and Pierogies recipe is a simple, flavorful, and hearty meal perfect for busy weeknights. Combining frozen pierogies with savory sausage and colorful bell peppers, all roasted together on one pan, it delivers a deliciously crispy, golden finish and smoky spice. Ready in about 40 minutes, this dish requires minimal prep and cleanup, making it an ideal comforting dinner for families or gatherings.
Ingredients
Main Ingredients
- 1 pound frozen pierogies (potato and cheese or your choice)
- 4 sausage links (Italian, kielbasa, or smoked sausage), sliced into rounds
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
Seasonings and Extras
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Sour cream, for serving (optional)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Combine Ingredients: In a large bowl, add the frozen pierogies, sliced sausage rounds, and sliced bell peppers and red onion. Drizzle everything with olive oil, then sprinkle smoked paprika, garlic powder, dried oregano, salt, and black pepper over the mixture. Toss well to evenly coat all ingredients with the seasonings and oil.
- Roast: Spread the seasoned mixture out in a single, even layer on the prepared baking sheet. Place in the oven and roast for 25 to 30 minutes. Halfway through the cooking time, carefully flip the pierogies and stir the vegetables to ensure even cooking and browning. Cook until the pierogies are golden brown and the sausage is thoroughly cooked.
- Serve: Remove the sheet pan from the oven. Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve hot, optionally accompanied by sour cream for dipping or topping.
Notes
- You can use any type of sausage you prefer, such as Italian, kielbasa, or smoked sausage, depending on your taste preference.
- Frozen pierogies do not need to be thawed before roasting; roasting directly from frozen helps to achieve a crispy exterior.
- Adjust spices and seasoning amounts to suit your flavor preference, especially salt and paprika for more or less smokiness.
- Feel free to substitute or add other vegetables like mushrooms or zucchini for variety.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
