Sheet Pan Sausage and Pierogies Recipe

Oh wow, let me tell you about my favorite easy dinner—Sheet Pan Sausage and Pierogies! It’s super quick, and everything cooks on one pan. I mean, who doesn’t love less mess, right?

I made this last week, and my family went crazy for it. The sausage gets all crispy, and the pierogies turn soft and golden. Plus, you can toss in any veggies you like—so fun and easy!

If you’re tired of boring dinners, you gotta try this. It’s perfect when you don’t wanna spend all night cooking. And trust me, everyone will ask for seconds!

So, wanna know how to make it? Let me show you my simple step-by-step recipe. You’re gonna love how fast and yummy this is!

Why You’ll Love This Recipe

• All-in-One Meal: Protein, carbs, and veggies — all roasted to perfection on a single sheet pan. No extra pots and pans to clean.
• Family-Friendly: A guaranteed crowd-pleaser for kids and adults alike. Who doesn’t love pierogies and sausage?
• Customizable: Switch up the sausage, add more veggies, or swap in different pierogies — endless variations to suit your taste.
• 30-Minute Dinner: Quick to prepare and hands-off while baking, so you can relax or get other things done.
• Meal Prep Magic: Make a big batch for easy lunches or dinners throughout the week. Reheats beautifully.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: About 45 minutes

Servings:
Serves about 4 people as a full meal. Double the recipe for a larger crowd or leftovers.

Difficulty:
Easy — great for beginners, yet satisfying for more experienced home cooks. Minimal chopping and simple seasoning make it accessible for anyone.

Required Kitchen Tools

Before you get started, make sure you have these tools ready:

• Large Sheet Pan (or Two): At least 13×18 inches to fit everything in a single layer for even roasting.
• Large Mixing Bowl: For tossing pierogies, sausage, and vegetables with seasoning.
• Sharp Chef’s Knife: To slice sausage, peppers, and onions with ease.
• Cutting Board: A sturdy surface for prepping ingredients.
• Tongs or Spatula: To flip and serve the finished dish.
• Optional: Parchment paper for easy cleanup (but roasting directly on the pan gives better browning).

Ingredients for Sheet Pan Sausage and Pierogies

Here’s everything you’ll need to pull together this satisfying meal (exact measurements in the recipe card below):

• Frozen Pierogies (cheese and potato or your favorite variety): These bake up crisp and golden — no boiling required!
• Sausage Links (fully cooked, such as kielbasa, smoked sausage, or chicken sausage): Sliced into coins for even roasting.
• Red Bell Pepper: Sweet and tender when roasted.
• Yellow Bell Pepper: Adds color and natural sweetness.
• Red Onion: For that caramelized flavor and color contrast.
• Olive Oil: Helps everything crisp up and adds richness.
• Smoked Paprika: Gives a warm, slightly smoky depth.
• Garlic Powder: Enhances savory flavor without overpowering.
• Dried Oregano: Adds a subtle herbaceous note.
• Salt and Black Pepper: Essential seasoning to bring all the flavors together.
• Fresh Parsley (optional): For a pop of freshness and color when serving.
• Sour Cream (optional): For dipping — a cool, creamy contrast to the warm, crispy pierogies and sausage.

Variations for Sheet Pan Sausage and Pierogies

This recipe is incredibly flexible. Here are a few easy ways to adjust it based on what you have on hand or your flavor preferences:

• Switch the Sausage: Use turkey sausage, chicken sausage, or a spicier andouille sausage for a kick. Even vegetarian sausage works if you prefer a meatless version.
• Add More Vegetables: Zucchini, cherry tomatoes, broccoli florets, or mushrooms roast beautifully alongside pierogies and sausage.
• Change the Pierogies: Cheese and potato are classic, but feel free to use other varieties like mushroom, sauerkraut, or spinach and feta.
• Make It Spicy: Add a pinch of red pepper flakes or swap in hot sausage to give this dish a little heat.
• Fresh Herbs Boost: Finish with fresh thyme or chives instead of parsley for a different herbaceous flavor.
• Cheesy Finish: Sprinkle shredded cheddar or mozzarella on top during the last 5 minutes of baking for a cheesy twist.

How to Make Sheet Pan Sausage and Pierogies (Step-by-Step Instructions)

1. Preheat the Oven

Start by preheating your oven to 400°F (200°C). A hot oven is key for getting those pierogies golden and slightly crisp on the outside while everything else caramelizes nicely.

2. Slice and Prep Ingredients

• Slice the Sausage: Cut sausage links into ½-inch thick rounds. This ensures even cooking and easy bites.
• Chop the Veggies:
  • Red and Yellow Bell Peppers: Slice into thin strips or bite-sized pieces.
  • Red Onion: Slice into wedges or half-moons — both work.
• No need to thaw the pierogies — they go straight from the freezer to the pan.

3. Toss Everything Together

In a large mixing bowl, combine the frozen pierogies, sliced sausage, bell peppers, and onion.

Add Seasoning:

• Olive Oil: Drizzle about 3 tablespoons of olive oil over everything — this helps with browning.
• Spices: Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper (or to taste).
• Toss well until everything is evenly coated.

4. Spread on Sheet Pan

Dump the mixture onto a large sheet pan, spreading it out in a single, even layer. Make sure the pierogies have space to crisp up — avoid overcrowding. If needed, use two pans for the best roasting results.

5. Roast to Perfection

Place the sheet pan in the oven and roast for about 28-30 minutes, flipping halfway through.

• After 15 minutes, use a spatula or tongs to gently flip the pierogies and stir the sausage and veggies for even browning.
• Continue roasting until pierogies are golden and slightly crisp, and veggies are tender with caramelized edges.

6. Add Finishing Touches

Once everything is roasted, sprinkle chopped fresh parsley over the top for a pop of color and freshness.

7. Serve

Serve the sausage and pierogies hot, with sour cream on the side for dipping if desired. You can also add a simple side salad for a complete meal.

How to Serve Sheet Pan Sausage and Pierogies

This recipe is a complete meal on its own, but you can easily dress it up or stretch it to feed more people. Here are a few simple ways to serve:

• With Dipping Sauce: Serve with a side of sour cream, Greek yogurt, or mustard for dipping. You can also try a garlic aioli or a spicy sriracha mayo for extra flavor.
• With a Salad: Pair with a crisp green salad — like mixed greens with a lemon vinaigrette — to add freshness and balance the richness of the sausage and pierogies.
• As a Party Appetizer: Serve smaller portions in bowls or plates with toothpicks for an easy crowd-pleasing appetizer.
• With a Veggie Side: Roasted asparagus, steamed green beans, or sautéed spinach make excellent side vegetables.
• With a Pickle Plate: Add a platter of pickles, sauerkraut, or pickled onions to bring a tangy contrast to the savory flavors.

Storing and Reheating

Storing Leftovers:

• Refrigerator: Store any leftovers in an airtight container for up to 4 days.
• Freezer: If you want to freeze leftovers, store them in a freezer-safe container for up to 2 months. Let them cool completely before freezing.

Reheating:

• Oven: Reheat on a baking sheet in a 375°F (190°C) oven for 10-12 minutes, or until heated through and crispy again.
• Microwave: You can microwave for a quick option, but note that pierogies may soften instead of staying crisp.
• Air Fryer (Optional): For a quick and crispy reheat, pop leftovers into the air fryer at 370°F (188°C) for 5-7 minutes, shaking halfway through.

Tips and Tricks for Success

• Don’t Overcrowd the Pan: Make sure everything is in a single layer. If needed, split into two pans. Overcrowding will steam the pierogies instead of crisping them.
• Use Fully Cooked Sausage: Since this recipe is designed for fully cooked sausages (like kielbasa or smoked sausage), you only need to heat and brown them. If using raw sausage, cook them separately first.
• Frozen Pierogies Work Best: Keep pierogies frozen until ready to use — no need to thaw. This helps them roast and crisp properly without becoming mushy.
• Flip Halfway for Even Browning: Flipping the pierogies and stirring veggies halfway ensures everything cooks evenly and gets that nice golden color.
• Watch the Oven in the Last Few Minutes: Ovens vary, so check during the last 5 minutes to avoid over-browning or burning.
• Add a Splash of Lemon (Optional): A squeeze of lemon juice over the finished dish can brighten and balance the savory flavors.

Nutrition Information (Per Serving)

Nutrient	Amount (Approx.)
Calories	450-500 kcal
Protein	18-22 g
Carbohydrates	35-40 g
Fat	25-28 g
Saturated Fat	8-10 g
Fiber	3-4 g
Sodium	900-1100 mg
Sugar	4-6 g

Note: Nutrition values are approximate and may vary depending on the brand of sausage and pierogies used.

Sheet Pan Sausage and Pierogies FAQs

Can I use fresh pierogies instead of frozen?

Yes, but adjust the cooking time down by 5-7 minutes, as fresh pierogies cook faster and may brown more quickly.

What sausage works best for this recipe?

Fully cooked varieties like kielbasa, smoked sausage, or chicken sausage work best. If you prefer raw sausage, cook it fully before adding to the sheet pan.

Can I make this recipe ahead of time?

Absolutely! Roast everything, then store in an airtight container. Reheat in the oven or air fryer for best texture.

How do I keep the pierogies from getting soggy?

Make sure to spread ingredients out in a single layer on the sheet pan, and avoid overcrowding — this allows them to crisp instead of steam.

What can I use instead of olive oil?

You can substitute avocado oil or melted butter for a different flavor, but olive oil keeps it light and flavorful.

Conclusion

Sheet Pan Sausage and Pierogies is a simple, hearty meal that delivers big flavors with minimal effort. Whether you’re cooking for a busy family dinner or prepping lunches for the week, this recipe is versatile, satisfying, and customizable. With juicy sausage, crisp-tender pierogies, and roasted veggies, it’s a meal you’ll want to keep in regular rotation.