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...
Laura Blechman says
I would love to make this tonight! It’s just me and my husband. What would the recipe be for two. Thanks!
Rebecca says
Hi there! I’d say halve or quarter the meal!
Michelle Mosscrop says
Not sure if I have commented before 🙂 but i LOVE this dish. It is my go to for an easy weeknight meal and easy to cut in half for just me and my guy. Thank you!
Rebecca says
Thank you so much, Michelle, for taking the time to let me know! I’m so glad you love it.
Jordan says
I’m making this right now for surprise company (my husband invited people over and told me last minute)! It was affordable and so easy to prep! I can’t wait to see how it turns out!
Rebecca says
Oh my goodness! Last minute dinner guests?! I’m glad you had this in your proverbial back pocket and hope your dinner went well!
Joe says
I love pierogies and kielbasa (I have Polish roots. I also have Irish in me so I drool over bangers and mash.)
I usually do mine in the crockpot with chicken broth and cream cheese. I’m gonna try your recipe tonight!
Deanna says
I like this uidea but know my family does not like the chili powder and Tabasco flavors. Can you suggest some different spice/flavor options that would go well with this as an alternative?
Dave J says
I’m going to try this tonight because I usually do it all in a saute pan, and I love the hands-off nature of this! One concern I have, my kids, who ADORE pierogies, were not big fans when I tried to grill them before…the dough got tough and chewy. Is that a similar texture to the baked product?
Ellen says
This weekend is Pierogi Fest in Whiting, Indiana. Too busy for me. We are trying your recipe because I dislike crowds. I hope it is as good as it looks!
Carol says
Didn’t like baked perogies but boy did the veggies taste good baked with kielbasa
Rebecca says
We win some and lose some, eh? 🙂 I’m glad you liked the veggies and kielbasa!
Tracy says
This is so good! I make 1/2 the recipe, since it’s just the 2 of us. I use turkey smoked sausage and no hot sauce due to husbands reflux. It’s still yummy. I’m making it again tonight.
Rebecca says
I’m awfully glad you both like it, Tracy! Thanks for being here!
Kimberly says
This was soooo good! And incredibly easy. Thanks!
Javajulz says
Need a even quicker meal? I put frozen priorities (aldis has good ones!) on a plate in the microwave for 3 minutes on high THEN out them on a sheet pan, brush with softened butter or spray butter , and bake for about 3 minutes on each side at 375 degrees. I often sprinkle with garlic salt before baking. It’s a tasty quick snack or side dish. We all like different toppings or dipping sauces, so it’s a favorite for everyone. Never thought of doing an entire sheet pan meal with them, sausage, and fixings! Genius! Will be doing this soon!
Javajulz says
pierogis….haha…it auto corrected to priorities. But pierogis will be a priority tonight!
Rebecca says
HAHA! I think pierogies should always be priorities 😀 Thanks for the fun idea, Javajulz!
Rie says
Perfect timing. I had kielbasa and pierogis on the menu for last night. Finally got to try this recipe. Sorry I didn’t try it sooner. Excellent! The hubby LOVED it. Can’t find where to rate this or I’d give it 5 stars!!!
Rebecca says
That is AWESOME, RIE!!!!
K Ann Guinn says
Thanks for sharing this recipe (again?), as we really enjoy perogies, but I’ve never even thought to bake them. Why do I keep “listening” to the package instructions (which NEVER tell you to bake)?! I’ve learned to mostly ignore the serving suggestions, which are usually too small…..or is it that my three men are too big???
One note about perogies: homemade would be incredible (maybe someday), but if you have access to a “better” quality brand, go for it! We regularly purchase the store-bought “regular” ones, and will continue, but a few times a year they feature a wonderful brand (from Canada, not surprisingly), at our local BJ’s (wholesale store). They are a little more money, but oh, so delicious and tender! I think they may be a bit healthier, too.
The only other thing I wanted to add/ask, is to clarify that your sausages are the “fully cooked” type, as I’m sure the raw kind would need extra cooking?
Can’t wait to try this and add it to our meal rotation!
Cakes Hyderabad says
Will try this Kielbasa and Pierogies sheet pan meal and surprise my family on this weekend. Thanks for sharing such an amazing recipe am in search of it since few days. Will share my experience once it is done..
Keep Posting…
Don says
Hi,
Will have to try your “pan baked” pierogies and kielbasa (along side a Baked Ham) for X’mas dinner this year. Will also make some “Kupsta” which is a doctored up version of saurkraut. I didn’t see anyone mention preparing pierogies in a spagetti sauce. I use the cheese & potato filled kind along with italian sausage (turkey). The onion & potato are also taste good. Put them in frozen and cook with sausage all together right in the spagetti sauce. That way only need one pan. Delicious and no extra oil or fat needed.
Rebecca says
That sounds like a fun fast meal, Don! Tell me about Kupsta, please!
george lycho says
We call them “veronicas”in Ukraine (boiled pastry with any filling you like,mum even filled with strawberries as a desert and the ones filled with potato or mince meat had to have sour cream to dip into.
I will have to try them fried ??(will let you know)
george
Rebecca says
Oooh, mince meat filled ones sound amazing!
Susan says
I love sheet pan meals, and am looking forward to trying this one once the weather cools down. Believe it or not, I’ve never had pierogies, despite being around for a long time and constantly trying other cuisines. I’m looking forward to being introduced to them. 🙂
Rebecca says
Pierogies are one of those foods for which I have a ridiculous amount of love. It’s hard to go wrong when we’re talking about what amounts to a pasta wrapped around mashed potatoes and cheese or whatnot.
Tiffany says
Hi Rebecca!
This looks amazing, I’d like to give it a go. Do you cook the pierogies from frozen?
Rebecca says
Hi Tiffany- I sure do cook them from frozen… Plunk them right out of the freezer into the oil to toss!
Heather C. says
I love this recipe! I have made it many times, it is a great go-to weeknight dinner. I like to use turkey kielbasa, it seems a little less greasy to me.
Larisa says
Heather! My family and I always, always boil the Kielbasa EVEN before frying it, baking it. Boil for a bit less time than package says to (if no time listen, until you see it swell and crack a bit.) Remove it and then proceed with baking or frying. Boiling first helps remove some salt, fat.. and can also help to ensure a juicer bite, once finiahed cooking in any way, after the boil.
Also, use All Beef Kielbasas.
If you are unable to pick up kielbasa at a Butcher Shop, Hebrew National is a great brand to purchase. Whichever brand, ALL BEEF!
Rebecca says
I prefer to keep all the salt and fat myself. 🙂 But if that’s your preference, go for it!
Betty says
Being Polish, I have never heard of baking perogies….. we always boiled them until they floated to the top. Then we would drain and rinse in cold water so they wouldn’t stick and then just ate them with pepper and sour cream. But, I will try them baked. I would use any sausage but cook it half way before adding the periogies. Will let you know how I like them.
Kate says
I’m wondering, does it matter what kind of sausage I use? My boyfriend is a hunter and we have a lot of deer sausage in our freezer. Would that work fine?