Sheet Pan Sausage and Pierogies Recipe
If you’re looking for a meal that’s irresistibly comforting, wonderfully simple, and bursting with flavor, the Sheet Pan Sausage and Pierogies Recipe is your new best friend in the kitchen. This one-pan wonder combines crispy, golden pierogies and savory sausage rounds with vibrant bell peppers and onions, all roasted to perfection with a smoky, garlicky seasoning blend that’s downright addictive. It’s a perfect weeknight dinner that feels hearty and special without any fuss, making it ideal for busy nights or casual gatherings.
Ingredients You’ll Need
This recipe relies on straightforward ingredients that come together effortlessly yet deliver big on flavor, texture, and color. Each component plays a vital role, from the tender filling of the pierogies to the smoky bite of the sausage and the sweet, roasted crunch of the peppers and onions.
- 1 pound frozen pierogies (potato and cheese or your choice): The comforting, pillowy stars of this dish that crisp up gorgeously when roasted.
- 4 sausage links (Italian, kielbasa, or smoked sausage), sliced into rounds: Adds smoky, savory depth and protein to balance the dish.
- 1 medium red bell pepper, sliced: Brings vibrant color and a natural sweetness once roasted.
- 1 medium yellow bell pepper, sliced: Adds another layer of sweetness and a cheerful pop of yellow.
- 1 medium red onion, sliced: Provides subtle sharpness and caramelizes beautifully under the heat.
- 2 tablespoons olive oil: Ensures everything roasts evenly with a golden finish and prevents sticking.
- 1 teaspoon smoked paprika: Infuses the dish with a gentle smoky warmth that complements the sausage perfectly.
- 1 teaspoon garlic powder: Delivers savory aroma and flavor throughout without the fuss of fresh garlic.
- ½ teaspoon dried oregano: Adds a hint of herbal complexity that rounds out the taste.
- Salt and black pepper, to taste: Essential seasonings that enhance every flavor on the pan.
- Fresh parsley, chopped (for garnish): A fresh, green finishing touch to brighten the dish.
- Sour cream, for serving (optional): Creamy tang that pairs wonderfully with the crispy pierogies and sausage.
How to Make Sheet Pan Sausage and Pierogies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 400°F (200°C), which is the perfect temperature to get everything crisp without drying it out. Line a baking sheet with parchment paper or grease it lightly to ensure nothing sticks when roasting. This pre-prep sets you up for an easy cleanup and effortlessly roasted ingredients.
Step 2: Combine Ingredients
In a large bowl, toss together the frozen pierogies, sausage slices, red and yellow bell peppers, and red onion. Drizzle generously with olive oil to help crisp textures and bring out natural flavors. Then sprinkle on smoked paprika, garlic powder, oregano, salt, and pepper—this seasoning blend is what takes the dish from simple to unforgettable.
Step 3: Roast
Spread the mixture out in an even layer across your prepared baking sheet—crowding will steam rather than roast, so give everything some breathing room. Pop it in the oven and roast for 25 to 30 minutes. Halfway through, flip the pierogies and give the veggies a stir to promote even browning and caramelization. You’ll see the pierogies turn golden and the sausage heat through beautifully.
Step 4: Serve
Once everything is roasted to perfection, garnish with freshly chopped parsley for a burst of color and freshness. Serve warm with a scoop of sour cream on the side if you like—this cool, creamy addition makes each bite even more crave-worthy, balancing the smoky, savory flavors on the pan.
How to Serve Sheet Pan Sausage and Pierogies Recipe
Garnishes
Fresh parsley isn’t just pretty; it brightens the whole dish. A dollop of sour cream adds creamy tanginess that complements the crisp pierogies and smoky sausage perfectly. If you want to get adventurous, sprinkle a little shredded cheddar or a pinch of red pepper flakes for extra flair.
Side Dishes
This dish stands tall on its own, but if you want to round out the meal, consider a simple green salad with a light vinaigrette or sautéed greens such as spinach or kale. Roasted or steamed broccoli can also add a nutritious crunch, balancing the richness.
Creative Ways to Present
For a casual feast, serve everything right from the pan at the table, inviting everyone to dive in. Alternatively, plate individual servings with a drizzle of sour cream and a sprinkle of parsley. You can also turn leftovers into a hearty breakfast by reheating and topping with a fried egg!
Make Ahead and Storage
Storing Leftovers
After enjoying your Sheet Pan Sausage and Pierogies Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making for a quick and delicious lunch or dinner the next day.
Freezing
If you want to save extra portions, freeze the cooled dish in a freezer-safe container for up to 2 months. Just make sure to label it so you remember this tasty treasure waiting in your freezer.
Reheating
For the best texture, reheat leftovers in a skillet over medium heat or in a 350°F (175°C) oven until warmed through and crisp again. Avoid the microwave if you can, as it softens the pierogies and vegetables too much.
FAQs
Can I use fresh pierogies instead of frozen?
Absolutely! Fresh pierogies will cook faster, so you might want to reduce the roasting time by a few minutes to prevent overcooking. Keep an eye on them and flip gently to achieve that golden crust.
What types of sausages work best?
Italian, kielbasa, or smoked sausage are fantastic choices because they offer robust flavor and hold up well in the oven. Feel free to use your favorite type, just make sure it’s pre-cooked or can be fully cooked within the roasting time.
Can I make this recipe vegetarian?
Yes! Swap the sausage for plant-based sausage or extra vegetables like mushrooms or zucchini. You might want to add a sprinkle of smoked paprika or liquid smoke to maintain that smoky depth.
Is this recipe freezer-friendly before cooking?
It’s best to freeze the cooked dish for optimal texture, but you can assemble the raw ingredients ahead of time and freeze them. Just thaw thoroughly before roasting and adjust cooking times as needed.
What’s the best way to crisp the pierogies?
Drizzling olive oil and roasting at a high temperature (400°F) is key. Flipping the pierogies halfway through cooking exposes both sides to the heat, achieving that coveted crispy, golden-brown exterior.
Final Thoughts
If comfort food with minimal effort sounds good to you, the Sheet Pan Sausage and Pierogies Recipe is calling your name. It’s a colorful, flavorful feast that comes together quickly but leaves a lasting impression. I can’t recommend enough pulling this recipe out when you want something warm, hearty, and utterly satisfying without the fuss. Give it a try—you might just find your new favorite weeknight dinner!
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Sheet Pan Sausage and Pierogies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Sheet Pan Sausage and Pierogies recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Featuring tender pierogies, savory sausage, and colorful bell peppers roasted to perfection with smoked paprika and garlic powder, it’s an easy and satisfying dish that requires minimal cleanup.
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 & Others
- 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). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Combine Ingredients: In a large bowl, toss together the frozen pierogies, sliced sausage rounds, red and yellow bell peppers, and sliced red onion. Drizzle with olive oil, then season with smoked paprika, garlic powder, dried oregano, salt, and black pepper. Mix well to coat all ingredients evenly.
- Roast: Spread the mixture in an even layer on the prepared baking sheet. Place in the oven and roast for 25-30 minutes. About halfway through cooking, flip the pierogies and stir the vegetables to ensure even browning. Continue roasting until the pierogies are golden brown and the sausage is cooked through.
- Serve: Remove from the oven and garnish with freshly chopped parsley. Serve hot with sour cream on the side, if desired, for added creaminess and flavor.
Notes
- For best results, use frozen, uncooked pierogies to ensure they hold their shape during roasting.
- You can substitute the sausages with your preferred type or even a plant-based alternative to suit dietary preferences.
- If you prefer crispier pierogies, broil for an additional 2-3 minutes at the end, watching closely to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
