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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Kielbasa and Pierogies Sheet Pan Meal
Rate RecipeIngredients
- 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
Optional for serving:
- any robust mustard like grainy Dijon smooth Dijon, spicy brown, etc...
Instructions
- Preheat oven to 400°F.
- 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, 1/2 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.
- 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.
- 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.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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This post was originally published Februay 15, 2017 and republished January 2021 with improved notes.
Reader's Thoughts...
Lyne says
Recipe just wasn’t for us – kielbasa came out tough – peppers and onions cooked down to non existent and the pierogies were overs spiced.
Steve says
Made this several times, whole family loves it!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it! I so appreciate it!
Kelley Lawson says
Made this recipe tonight. Looks , Smells AND Tastes delicious. Had some fried cabbage as a side. Was enjoyed by all. Wish i could share the picture i took of it. Not one pierogi burst .
Ann says
I followed the method of this recipe and it was great – tasty, easy, nearly no clean-up. I do question the number of servings and the nutritional information here. How can you feed 10 people with 24 perogies? surely most people would want at least 3 each. I made 4 each for my husband and me and it was just right (the package suggested 7 perogies as a serving but perhaps that would be if that was the main part of your meal). We also had about 4 ounces of sausage each and that was good. Meanwhile the amount of sodium per portion shown in the nutrition information is ridiculous. I did not use any added salt and it was still quite salty enough from the sausages. Anyway, none of my perogies exploded (I used a sturdy grocery store brand) and I liked that the texture was similar to deep-fried, without all the fuss and mess of frying. I served this with some stewed sauerkraut and tomatoes and that was good – I think this recipe might be a little plain and dry without a saucy side dish. Braised red cabbage and apple would be really good too.
Michelle says
Amazing recipe! I added red onions, cherry tomatoes and feta cheese. It’s a family favorite, especially when we just don’t the energy to cook but we want a nice meal.
Michelle says
I forgot to rate it 5 stars!!
Rebecca says
I’m so glad you loved it, Michelle! Thanks so much for taking the time to rate the recipe and let me know you love it.
Erin says
Ever since finding this recipe last year, it is the one most requested (from my young kids) for dinner. We make it once a week! I agree with you that some brands of pierogis hold up better to baking than others – Mrs. T’s seems to be the best. Thanks for the wonderful (and super easy) recipe!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you all love it, Erin! I’m so glad it’s a family hit!
Laurie says
Made this tonight for the first time and it came out great!
Wonderful easy filling meal for a weeknight!
Rebecca says
Thanks so much for taking the time to rate the recipe and let us know you love it, Laurie! I truly appreciate it!
Miranda says
Can I just say I laughed way too hard at the part where you said it made you want to gnaw on the leg of a passing dog or child 🤣 Anyway, gonna try this recipe this week! I’m obsessed w pierogies
Rebecca says
Thanks so much, Miranda! I really hope you love this meal like we do!
CAROL says
LOVE THE RECIPE. HAVE MADE IT AT LEAST 3 TIMES AND ALL THE PLATES ARE CLEANED EACH AND EVERY TIME. I DON’T CHANGE A THING, PERHAPS THE ONES HAVING PROBLEMS SHOULD TRY ANOTHER BRAND? ANYWAY, THANKS SO MUCH FOR SHARING!!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Carol! Thanks also for trying to help others! I so appreciate it!
Mateusz says
Do not follow this recipe unless you want to throw away a batch of pierogies. Mine burst open on the sheet pan, spilling out their contents. Boil the pierogies like they’re supposed to be cooked. If you want to brown them do it in a cast iron with some oil.
If I could give this a lower rating I would. This recipe is bad and the person who made it should feel bad about it. You ruined my family’s meal.
Rebecca says
Hi Mateusz- That’s a bummer that it was a swing and a miss for you, but I don’t feel badly about the recipe. I actually like it when a couple of the pierogies burst a bit and get crispy at the edges. It is clear that you’re a pierogie purist and that’s fine! But the recipe is pretty delicious and I think you’ll find that the majority of folks who commented here love it. 🙂
I do love boiled and pan-fried pierogies, but I love these, too. I have enough pierogie love to go around. 🙂
janice says
OMG quit whining.
Eric Hess says
This is a go-to recipe for me and for the past three winters, I’ve made this recipe almost weekly.
On a couple of occasions, I’ve tried different frozen pierogi and the results were not the same as my standard, tried and true brand. One time was almost a total failure. But you cook and learn what works.
I’m sorry that the recipe didn’t work for you, but it is a good recipe. Ingredients aren’t universal and sometimes things don’t work out.
There is nothing wrong with noting issues you had with a recipe, but please be thoughtful about your criticism. Your comment as written doesn’t do any good for anybody.
Rebecca says
Thanks so much for your thoughtful response, Eric!
Leah says
You should feel bad that you wrote such a ridiculous review with an even more ridiculous comment about the person who made the recipe.
Clearly, many others found the recipe to be delicious. If you didn’t, just take note and move on. The owner of this site responded very graciously, which is way more than you deserve. I just stumbled across this, so I don’t feel the need to be so kind.
It’s a free recipe that didn’t work out for you, not a personal attack on you out your family.
Tom Love says
I made this dish for my wife and two visiting friends. Because we were four, i used one ring of sausage and a dozen HOME MADE perogies. I baked at 425 F for about 35 minutes and it turned out perfectly!
Certainly will do this again.
Rebecca says
That’s wonderful, Tom! Thanks so much for taking the time to rate the recipe and let me know you loved it. Also, if you were my neighbor I’d be banging on your door to beg for some homemade pierogies. Those are one of my all-time fave foods!
MB says
The recommendation to not boil perogies was horrible. The perogies had the texture of cardboard. Boil the perogies!
Rebecca says
Hi there, MB! I’m sorry it didn’t work out for you! I’d say some varieties of pierogies hold up better to baking than others. It definitely is a different texture, but it’s not unpleasant when the pierogies are thinner. I’m thinking a homemade or homestyle pierogie might not be as nice texturally. I generally make this with Mrs. T’s frozen pierogies.
Ashley says
This was such an easy to prepare and clean up crowd pleaser! I even added some asparagus at the halfway point for a veg. Already passed the recipe on to my in-laws, as well!!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Ashley! I love the idea of asparagus in this! Green beans would be nice addition, too. 🙂
Mara says
I have made this multiple times, and my husband and I love it! It’s got just the right amount of pizazz!!! Yummy!!!
Rebecca says
Thank you so much, Mara!! I appreciate you taking the time to rate the recipe and let me know you and your hubby love it!
Mandy Kelly says
Ah!! This is sooo yummy. I’ve made it exactly as is and it’s a winner. I’ve tried a variation based on what I had and used onions and green peas on the sheet pan and then drizzled butter and shaved parmesan on the peas and pierogies and it was heaven.
Rebecca says
Well THAT sounds incredible, Mandy!!! I’m going to give that a go myself!
ido says
Love the recipe! Will be great for guests when I want to visit vs stand in the kitchen and cook LOL! Question, can you please tell me why the instructions are broken the way they are instead of something like this below? It’s easier to not have to read an entire paragraph for those that like step by step. Not criticizing because this looks divine, only noticing recipes are easier to follow if smaller steps are listed especially for new cooks in the kitchen 🙂
1. Preheat oven to 400°F.
2. Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan.
3. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl.
4. Using hands or tongs, move mixture to the pan, depositing it between the lengths of kielbasa.
5. 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.
6. Place the pan in the oven.
7. 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.
8. 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.
9. Serve immediately with a nice salad.
Thanks again for another excellent recipe!!!!!! Going to try using Beyond Sausage for a vegetarian guest. Have a fun Autumn 🙂
Samantha says
I’ve probably made this well over 15 times and don’t change a thing except pair with some gravy and sauerkraut. My boyfriend likes the pierogis very crispy so I have to sauté them in hot oil after baking but this recipe is perfect and is extremely easy and fast for a big family. Not only that but a very easy clean up process for such a yummy home cooked meal. thanks so much for sharing
Rebecca says
Thanks so much for taking the time to let me know you all love this, Samantha! I think that sauerkraut and gravy sounds amazing with this!
Michelle says
One of our families new favorite meals!! So good and easy. Glad I came across this.
Rebecca says
I’m so glad to hear that, Michelle! Thanks so much for taking the time to rate the recipe and let me know your family loves it.
Jess says
Made this last week and am already making it again! Husband and 11yr old daughter finished the entire sheet! And asked me to make it again! Super easy and the spices are delicious! Thank you for a new meal in my rotation!
Rebecca says
Thank you so much for taking the time to rate the recipe and let me know your family loved it, Jess! That makes my day!
Jenna says
This was delicious and easy!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Jenna!!! I so appreciate it!