Kielbasa and Pierogies Sheet Pan Meal

Kielbasa and Pierogie Sheet Pan Meall at

Can I see a show of hands for people who are absolutely mad for pierogies? I don’t see how there could be a much more perfect food: mashed potatoes and cheese (or maybe onions) wrapped up in a perfect pasta pocket.


Pierogies almost reduce my linguistic skills to guttural noises. Uhhhhnnnnnn.

For years upon years, I’ve made pierogies one of two ways: pan-fried with butter and onions (HELLO CHOLESTEROL) or baked. “Baked pierogies?” you ask? Oh yeah. Big time. It’s the fast, furious, fabulous way to make pierogies… no need to thaw them, just toss them with some oil and spices and throw them onto a sheet pan and into a hot oven. While they heat, they get puffy and turn a gentle golden brown. Crispy edges around smooth, fluffy mashed potatoes and cheese. Is anyone else drooling?

I wouldn’t have thought it could get any better than that until one night when I was DREADFULLY busy and needed a fast meal to feed my family. I cut up a couple packages of kielbasa, tossed some halved baby bell peppers and sliced onion with some olive oil and salt, and threw all of them around the edges of the sheet pan I had loaded up with pierogies. I banged that pan into the oven and went off to finish the project that was looming. Within fifteen minutes my house smelled so good I was tempted to gnaw on the ankle of some small passing child or dog.

Within thirty minutes I was taking a tray of plump, juicy, brown kielbasa, puffy pierogies, and lightly charred onions and bell peppers from the oven.

Kielbasa and Pierogie Sheet Pan Meal at

A little bit of everything from the pan made it onto our dinner plates (minus the scary, frightening bell peppers for the anti-veg crew) along with a lovely spoonful of grainy mustard,  a salad (which is -inexplicably but still gratefully- okay with the anti-veg contingent) and dinner was served. Then it was devoured. Then it was requested again and again and again.

Ah, simplicity. You taste so darned good.

5 from 1 reviews
Kielbasa and Pierogies Sheet Pan Meal
Take a one-pot dinner to the next level with this baked Kielbasa and Pierogies Sheet Pan Meal. It's a delicious and efficient way to get dinner on the table even on the busiest nights.
  • 2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it's readily available.)
  • 2 medium onions, peeled, halved, and cut into ½-inch thick strips
  • 12 baby bell peppers, stemmed, seeded and halved (or 2 large bell peppers, stemmed, seeded and cut into ½-inch thick strips)
  • 1 tablespoon olive oil
  • ½ teaspoon plus 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 24 frozen pierogies
  • 2 tablespoons canola or peanut oil
  • 1 tablespoon chili powder
  • 2 teaspoons Tabasco or preferred hot sauce
  • ½ teaspoon granulated garlic or garlic powder
  • ½ teaspoon granulated onion or onion powder
Optional for serving:
  • any robust mustard like grainy Dijon, smooth Dijon, spicy brown, etc...
  1. Preheat oven to 400°F.
  2. Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, ½ teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
  3. In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
  4. Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.



  1. says

    We love baked pierogies!! My kids call them pierogie “shells” :)
    This is such a great idea to pull together for busy weeknights, this meal will be gobbled up and I love that’s it’s in one pan! Genius.

  2. says

    Love me some pierogies!! I have been eating them since I was a kid and love playing around with different meals! I have never baked them though and am dying to try this. They look amazing!

  3. says

    I am 67 years old and never eaten a pierogie. I have seen
    frozen ones in the store , but the thought of potato and pasta
    together never sounded good. Maybe I need to try them and broaden
    my horizons. I cook a lot, eat at restaurants, and attend many
    social functions and have never seen these served. Are they a
    regional thing or ethnic food?

    • says

      Oh do try them, Nana! They are a match made in heaven. They’re a classic Polish dish (but I believe much of Eastern Europe also lays claim to them.) I can’t wait to hear what you think of them!!

  4. says

    I have a few dozen homemade potato-cheese pierogies in the
    freezer from Christmas. I will have to try baking them. I’ve always
    fried them because that’s what my mom always did and that’s what my
    grandmother always did and… well, you know. Off to the Polish
    deli for some kielbasa :)

  5. Rie says

    I’m with Tieghan……Love me some pierogies. I have a dear friend who is Polish. If you enjoy the frozen stuff (which I am not allowed to mention in her presence, along with the above mention brand name of kielbasa) homemade will rock your world. I am hoping to have a lesson in homemade pierogies soon. I even grill mine!!!! Pretty much make the above meal on the grill. Oil the lovely dumplings well before they go one. LOVELY….Although not now with the NY cold.

  6. says

    OH! we have a huge Russian presence in Alaska–I’m going to
    make this with fresh Pelmini which are basically the same a
    Pierogies just folded different–the local Russian deli makes them
    and you can buy a VAT for 5 bucks ¡woot!

  7. shacksgirl says

    We just finished smoking our moose sausage last night, and I make 15 dozen perogies a month! (From scratch, with potatoes I grow) sorry im bragging but im proud! Anyways sausage and perogies are staple foods for us, my boyfriends family is ukrainian to the core. I might be strung up for baking perogies, I remember the time I barbequed perogies for my better half. Oy! But im definitely going to try this sounds easy and delicious! Thank you so much! Love all your recipes! Hot dog buns are rising right now!

  8. Nicole says

    I never had pierogies until I moved out eat. They are wonderful. But I struggled with how to cook them since I didn’t grow up eating them. This recipes is the best way we have tried. This is now a staple in my recipe book. Thank you for sharing it with all of us. And it is so easy to season according to my family’s tastes. Thanks again!

    • says

      Hi Chelsea- The servings question is one I get quite a lot. I don’t actually offer recommended serving sizes because of two main reasons:
      1) Everyone has different sized appetites.
      2) Serving sizes on packages of food are often unrealistic.

      I’d suggest eyeballing the pan I show the food on, the amount of food on it, and considering your normal appetite. The pan is 13×18.

      As for the hot Italian sausages? Sounds yummy! I haven’t tested it, though, so I can’t really say whether it would work in the same amount of time as the kielbasa!

  9. Esther says

    Loving this recipe.,…Time to pull it out again with the cooler weather. I make it with zucchini and fresh mushrooms as the onions and peppers are a little strong for our tastes. I slice or cube the squash (or whatever veggie I have in the crisper) to 1 inch pieces and leave the mushrooms whole.

  10. Sally Hessenius says

    I cannot believe not one person thought of this sooner! Have been pan frying perigees for my four kids for years. Super excited to try this. Thanks for sharing :)

  11. Karen says

    This pierogie & kielbasa recipe rocks! We’re making it tonight for the 3rd time. It’s my new favorite dish. It has so many perfect elements that go so well together – I never would have dreamed it. Now I dream about it! It’s such a different way to prepare the pierogies. I can’t thank you enough for this magic in my mouth.

  12. Erin Stratton says

    Made this tonight with chicken andouille sausage from Trader Joe’s instead of the kielbasa (was only going to one store this week…) and it was SO TASTY. Thank you. For helping me use up my Costco road-show bag of cheddar-jalapeno perogies in a real, dinner-like way. NOM.

  13. Tammy says

    I made this dish last night and it was awesome!!! I loved the flavours! I will be making this again! I did add carrots instead of peppers.

  14. Kate says

    I’m wondering, does it matter what kind of sausage I use? My boyfriend is a hunter and we have a lot of deer sausage in our freezer. Would that work fine?


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