Description
This sheet pan kielbasa and pierogies recipe is the easiest way to enjoy delicious and classic Polish flavors. Prep in 10 minutes!
Ingredients
Scale
- 24 oz. Polish Kielbasa sausage
- 1 medium white onion
- 4 sweet bell peppers (red, yellow, orange)
- 24 oz. frozen pierogies
- 4 Tbsp. olive oil
- 1/2 tsp. sea salt
- freshly cracked black pepper
- for serving: sauerkraut, sour cream
Instructions
- Prepare Ingredients:
Preheat oven to 425 degrees F.
Slice sausage into 1/2-inch slices on the bias.
Cut onion into half-moon slices.
Cut peppers into 2-inch pieces.
- Pile sausage, onion, peppers, and pierogies on a sheet pan.
- Drizzle with olive oil and season with salt and pepper. Toss together to coat everything in the olive oil and spread out in a single layer (use two sheet pans if you need to, we don’t want to overcrowd the pan).
- Bake for 30-35 minutes, stirring halfway through.
- Serve with sour cream and sauerkraut if desired.
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat leftovers in a 350-degree F oven for best results or microwave until warmed through. You could also reheat in a hot skillet if you prefer.
- Ingredient notes: Look for a high-quality kielbasa sausage. I like the local Minnesota brand Thousand Hills from the Co-op or Teton Waters Ranch from Costco. Many grocery stores carry pierogies in the freezer section. Some of the varieties will say that you need to thaw them before baking, but for this recipe, thawing is not necessary. There are many types of pierogies, and you can use any of the savory varieties like cheddar, caramelized onion, or sauerkraut.
- Prep ahead: If you’d like to prep components ahead, you can cut the kielbasa, peppers, and onions a day or two in advance so that all you need to do is season and bake when you’re ready to eat.
- Helpful tools: A large rimmed baking sheet prevents overcrowding and allows proper air circulation for browning.
- Serve with: Sour cream, sauerkraut, or a simple green salad to balance the richness.