Smoked Sausage and Pierogi Sheet Pan Dinner

• 12 oz smoked sausage, sliced
• 16 oz pierogi (potato or cheese)
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Optional: sour cream for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sausage, pierogi, bell pepper, and onion with olive oil, paprika, and garlic powder on a sheet pan.
3. 3 Season with salt to taste.
4. 4 Spread vegetables and sausage in a single layer.
5. 5 Roast for 25 minutes, stirring halfway through.
6. 6 Garnish with fresh parsley before serving.
7. 7 Serve with optional sour cream on the side.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute kielbasa for smoked sausage for a different flavor.
• Add a splash of apple cider vinegar for a tangy kick.

Substitutions

• If you don’t have pierogi, use halved potatoes or sweet potatoes instead.
• Use any available bell pepper color you have on hand.

Pairings

• Serve with a cold beer or a glass of dry riesling.
• A dollop of mustard adds zing.

Nutrition

Tips

• For extra flavor, sauté the vegetables in the same pan used to crisp up the sausage before roasting.
• Ensure pierogi are thawed if frozen to cook evenly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pairs well with a crisp green salad or steamed vegetables.
• A sprinkle of fresh dill adds a nice touch.

FAQ