Sheet Pan Sausage and Pierogies
A no-fuss, nostalgic dish featuring crispy pierogies, browned kielbasa, and sweet roasted peppers and onions, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb kielbasa or smoked sausage, sliced into 1/2-inch rounds Substitute: chicken sausage or vegetarian smoked sausage
- 1 package frozen pierogies (about 12–16; potato & cheese is classic) No thawing necessary
- 1 tbsp olive oil Or avocado oil for higher smoke point
- 1 whole bell pepper, sliced into strips Any color
- 1 whole onion, sliced Yellow or sweet onion works best
- Salt and freshly ground black pepper To taste
- Chopped parsley for garnish Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with foil or parchment for easier cleanup.
- Slice the kielbasa into 1/2-inch rounds and set aside.
- In a large bowl, combine the frozen pierogies, sliced sausage, bell pepper strips, and sliced onion. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
Cooking
- Spread the mixture in a single layer on the prepared baking sheet, making sure to give each piece space to crisp.
- Roast for 25–30 minutes, turning or stirring once halfway through, until the pierogies are golden-brown and the sausage is heated through.
- Remove from the oven, taste and adjust seasoning. Garnish with chopped parsley if using, and serve immediately.
Notes
For extra crispy pierogies, finish under the broiler for 1-2 minutes. Serve straight from the pan or plate with sides like a green salad, sour cream, or steamed broccoli.