Description
This Sheet Pan Sausage and Pierogies recipe is a hearty and flavorful meal that’s ready in just 40 minutes! Sausages, pierogies, and colorful bell peppers are roasted together on a sheet pan with a simple spice blend. It’s an easy and satisfying dish that’s perfect for a weeknight dinner or a casual gathering.
Ingredients
Scale
- 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
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Sour cream, for serving (optional)
Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
- Combine Ingredients: In a large bowl, toss together pierogies, sausage rounds, bell peppers, and onion. Drizzle with olive oil and season with smoked paprika, garlic powder, oregano, salt, and pepper.
- Roast: Spread the mixture in an even layer on the prepared baking sheet. Roast for 25-30 minutes, flipping the pierogies and stirring the vegetables halfway through, until pierogies are golden brown and sausages are cooked through.
- Serve: Garnish with fresh parsley and serve hot with sour cream, if desired.
Notes
- You can use any type of sausage you like.
- Add extra vegetables like mushrooms, zucchini, or cherry tomatoes for variety.
- Serve with your favorite dipping sauce, such as sour cream, garlic aioli, or spicy mustard.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg