This Sheet-Pan Sausage and Pierogies recipe features crispy-edged potato-filled dumplings and savory sausage roasted in a single pan. This simple recipe has become my family’s newest favorite meal!
You will love how the oils from the sausage coat the pierogies as everything cooks, creating golden, crispy edges you can’t get from boiling. The contrast between the tender potato filling and the slightly charred exterior makes store-bought pierogies delicious.
If you’ve been stuck in a chicken-and-rice rut, this recipe gives you something completely different but still super easy. The hands-on prep only takes about 5 minutes, and the oven does the rest of the work.
While your dinner roasts in the oven, you’ve got 25 minutes to help with homework, tidy up, or catch your breath after a long day. It’s precisely the kind of no-fuss meal I reach for when I want something cozy and delicious but don’t have the energy for anything complicated.
Let me show you the simple steps to make this weeknight wonder and answer all your burning questions! This easy recipe will simplify your weeknight routine!
Looking for more easy one-pot dinners? Try slow cooker Brunswick stew, salmon curry, or avocado pasta.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Frozen Pierogies: I always keep a bag in my freezer for quick meals. There is no need to thaw them first, they go straight from freezer to pan!
- Sausage: I like to use kielbasa since it pairs perfectly with pierogies, but any smoked sausage works great.
- Bell Peppers: Use whatever color peppers you have on hand!
- Red Onion
- Seasonings: Use a blend of garlic salt, oregano, paprika, and pepper.
- Oil
How to Make Sheet Pan Sausage and Pierogies
- Start by preheating your oven to 400 degrees F. Line a large sheet pan with parchment paper, making cleanup much more manageable.
- Slice the sausage and dice the peppers and onions.
- Combine your frozen pierogies, sliced sausage, thick-cut bell peppers, and onion slices in a large bowl.
- Drizzle the vegetable oil over everything, then sprinkle on your seasonings. Stir well to make sure all pieces are evenly coated.
- Spread the mixture onto your prepared sheet pan in a single layer.
- Put the pan in the preheated oven and cook for 30 minutes. At the 15-minute mark, flip the pierogies over.
Serving Ideas
This sheet-pan sausage and pierogies recipe is already a complete meal. My family loves it served over a bed of fluffy white rice. The rice is perfect for soaking up all those amazing seasoned oils from the roasted vegetables and sausage.
For a lighter option, serve it with a simple side salad. I often toss mixed greens with a light vinaigrette to add some fresh crunch.
If you’re feeding a hungry crowd, adding some crusty bread on the side works great for sopping up any extra pan juices. Add a little bit of sour cream on top, or pair it with a quick cucumber salad for a Polish-inspired meal.
How to Store
This sheet pan dinner makes fantastic leftovers! Store any leftover sausage and pierogies in an airtight container in the refrigerator for 2-3 days.
When reheating, you can microwave it in 30-second intervals until warmed through. Or put it in the air fryer at 350 degrees F for a few minutes to crisp everything back up nicely.
If you’re meal prepping, you can portion this into individual containers right after cooking. This makes grabbing lunch for work the next day super easy!
Tips & Tricks
Be sure to check out the step by step instructions
- While I’ve listed specific color bell peppers in the recipe, you can use whatever you have on hand.
- Like it spicy? Add some red pepper flakes.
- Line your sheet pan with parchment paper or foil for super easy cleanup.
- Cut your vegetables in similar sizes to ensure even cooking.
- Keep frozen pierogies on hand for last-minute dinner emergencies!
Reader Questions
While frozen pierogies work best for this recipe, you can use fresh ones. Just reduce the cooking time by about 5 minutes and watch them carefully to prevent overcooking.
Yes! You can slice all the vegetables and sausage up to 24 hours in advance and store them in the fridge until you’re ready to cook. Just wait to add the oil and seasonings until right before cooking.
Make sure you’re using enough oil, and don’t skip the parchment paper! Flipping them halfway through cooking will help prevent sticking.
Absolutely! Skip the sausage, double up on the vegetables, or use your favorite plant-based sausage alternative. The pierogies add plenty of heartiness to the dish.
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Sheet Pan Sausage And Pierogies Recipe
Ingredients
- 1 pound frozen potato pierogies
- 12 ounces smoked sausage sliced
- 1 red bell pepper thickly sliced
- 1 red onion thickly sliced
- 1 yellow bell pepper thickly sliced
- 1 green bell pepper thickly sliced
- 3 tablespoons vegetable oil
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon pepper
Instructions
- Line a large sheet pan with parchment paper and set aside. Preheat the oven to 400 degrees F. Combine the pierogies, sausage, bell peppers, and onion in a large bowl.1 pound frozen potato pierogies, 12 ounces smoked sausage, 1 red bell pepper, 1 red onion, 1 yellow bell pepper, 1 green bell pepper
- Add the oil and seasonings and stir to coat everything.3 tablespoons vegetable oil, 1 teaspoon garlic salt, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon pepper
- Pour and spread the mixture all over the sheet pan. Place in the preheated oven and cook for 30 minutes, flipping the pierogies halfway through.
Notes
- While I’ve listed specific color bell peppers in the recipe, you can use whatever you have on hand.
- Like it spicy? Add some red pepper flakes.
- Line your sheet pan with parchment paper or foil for super easy cleanup.
- Cut your vegetables in similar sizes to ensure even cooking.
- Keep frozen pierogies on hand for last-minute dinner emergencies.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
Quick, easy and tasty. The only thing I would do differently is maybe a little less paprika.