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Sheet pan meal featuring sausage and pierogies, ready to serve.

Sheet Pan Sausage and Pierogies

A quick and easy one-pan meal featuring smoky kielbasa, pillowy potato-and-cheese pierogies, sweet caramelized onions, and crisped bell pepper, all roasted to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb kielbasa or smoked sausage, sliced into 1/2-inch rounds Most store-bought kielbasa is fully cooked.
  • 1 package frozen pierogies (about 12–16; potato & cheese recommended) Alternative varieties include cheese-only or caramelized onion.
  • 1 tbsp olive oil Avocado oil can be used for a higher smoke point.
  • 1 each bell pepper, sliced into strips Any color works.
  • 1 each onion, sliced Yellow or sweet onion is preferred.
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with foil or parchment for easy cleanup.
  2. Slice the kielbasa into 1/2-inch rounds and set aside.
  3. In a large bowl, combine the frozen pierogies, sliced sausage, bell pepper strips, and sliced onion. Drizzle with 1 tablespoon of oil. Season with salt and plenty of black pepper and toss to coat evenly.
  4. Spread the mixture in a single layer on the prepared sheet, giving each piece space.
Cooking
  1. Roast for 25–30 minutes, stirring or flipping once halfway through, until the pierogies have golden-brown edges and the sausage is heated and slightly browned.
  2. Remove from the oven, taste and adjust seasoning, then sprinkle with chopped parsley if desired. Serve immediately.

Notes

For extra-crispy pierogies, thaw them slightly and pat dry before tossing with oil. If using raw sausage, ensure it reaches a safe internal temperature before serving. Refrigerate leftovers within 2 hours of cooking.