Kielbasa and Pierogies Sheet Pan Meal

Name: Kielbasa and Pierogies Sheet Pan Meal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it's readily available.); 2 medium onions (peeled, halved, and cut into 1/2-inch thick strips); 12 baby bell peppers (or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips); 1 tablespoon olive oil; 1/2 teaspoon plus 1 teaspoon kosher salt (divided); 1/2 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; 1/2 teaspoon granulated garlic or garlic powder; 1/2 teaspoon granulated onion or onion powder; any robust mustard like grainy Dijon (smooth Dijon, spicy brown, etc...)

Shared by Rebecca on 1/11/21 142

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This Kielbasa and Pierogies Sheet Pan Meal is one of our family’s favourite go-to meals in the winter and fall months. We hope you love it as much as we do!

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.

Seriously.

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. Then 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. Then I 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. The anticipation was killing us.

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. We added 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.

What Kind of Sausage for Sheet Pan Meal?

My preference is for fully cooked kielbasa, but you can also use smoked sausages with good results!

If you’re using a raw sausage (like Italian sausage), you’ll want to proceed just a bit differently. You can see this Italian Sausage Sheet Pan Meal recipe for ideas.

How do I cook pierogies?

Traditionally, pierogies are first boiled in water, then sautéed in butter with onions. That is truly delicious, but that messes up two extra pans!

In our kielbasa and pierogies sheet pan meal, we simply toss the frozen pierogies with a little oil and some seasoning and let the dry heat of the oven do the work. The result is a crisp-edged, fluffy pierogie that’s different than a boiled one, but equally delicious.

Can I use homemade pierogies?

In short, I think so, but haven’t tried it myself. Homemade pierogies are little bits of heaven, so give it a try and let me know!

Use these to make Kielbasa and Pierogies Sheet Pan Meal:

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4.8 from 29 votes