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
Scale
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.
