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...
Sandra ~ says
Thanks for a great idea! I love sheet pan meals and wanted to try one with pierogis. I had butternut squash pierogis so I paired them with Brussels sprouts and some bison brats. The topping was hummus mixed with jalapeño mustard. It was so easy and clean up was a breeze.
Rebecca says
You’re very welcome, Sandra! Thanks for letting me know the fun switch up you did with it. It sounds delicious.
Ashley says
We absolutely love this meal! I make it every few weeks. My hubby does not like kielbasa so we use regular Italian sausage and just let it cook longer since it is raw. Baked pierogies are surprisingly amazing! A hit with my 6 year old too! Thanks for introducing us to baked pierogies and this easy sheet pan dinner!
Rebecca says
You’re very welcome, Ashley! Thanks so much for letting us know you love it. I’d be honoured if you’d use the star review function here on this post to rate the recipe some time!
Cakeatron says
I took away 2 stars because I feel like the cook time was WAAAAAAAAAAAAAAAAAAAAAAAAAAAAY off!~
Rebecca says
Hi there- It doesn’t seem to have been an issue for most folks, so maybe we can trouble shoot this for you. Is it possible that your oven temp needs to be calibrated? Ovens can slip out of calibration and the easiest way to assess this is with an inexpensive oven thermometer that you can find at most big box stores. If it is off, you can simply adjust the “temperature” setting of the oven to compensate for whatever difference you find.
Did you find it over cooked or under cooked? Let’s figure this out for you.
Kirsten says
My family loved this! I was a bit dubious about the spice level, as I’m a bit of a heat wimp, but it was delicious! No leftovers and compliments all round!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Kirsten!!! My whole family loves it, too.
Jennifer King says
This was AMAZING! The only thing I did different, and that’s cause I wasn’t paying attention (lol), was to add the chili powder, garlic and onion powder to the vegetables (but also the pierogis) and that made it a little spicy for me, but still delicious. I will 100% make this again. Thank you so much.
Rebecca says
Thanks so much for taking the time to rate the recipe and let us know you loved it, Jennifer! I’m so glad you did!
Janice says
Re: Nutritional content. Please be more accurate. This is WAY more than 5g. carbs – 3 pierogies are 30-40 carbs – add to that Kielbasa (2 oz. are 3 carbs), and peppers and onions.
Rebecca says
Hello Janice. I looked at the automatic nutritional calculator I use and it appears to have not recognized the pierogies. I fixed it by entering them manually and it reflects it more accurately now. I’m glad to see you use your own powers of discernment anyway. I think it is safe to assume that for those to whom this matters, there is more attention paid to it.
Katie says
Making this tonight for the second time! Definitely a keeper. But the first time I made it the edges of the pierogis did come out very tough. Do you think it would help to parboil them before baking? Or would that mess up the time and temp?
Love all these flavors together!!
Rebecca says
Hi Katie! I’m glad you like it! I think parboiling it would mess with the timing. You could try to arrange your veggies to cover the edges of your pierogies to help protect them a bit. 🙂
Crystal says
Delicious and easy. Would highly recommend any of time of the year!!!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Crystal!
Wayne says
Of course it is good, all ingredients awre good for you
Sharon says
It’s just the two of us and even at half, I’ll have a couple meals left over. Can I freeze the leftovers and how would I prefer them afterwards please?
Sharon says
Prepare – not prefer. It’s as bad as my cell phone!
Rebecca says
Hi Sharon! I’d suggest you just reduce the amount you’re making to suit the two of you. 🙂 I’m not sure how pierogies would re-freeze after being frozen/cooked/frozen again.
AppleJack522 says
How big is your pan?! Lol
Just made it with my biggest pan that has sides and maybe I used too big of veggies but the pierogis definitely don’t touch the pan. I’ll try to remember to update you with how it turns out!
Rebecca says
Hi there, AppleJack522 🙂 – The pan I have is a half sheet pan, so its dimensions are 18-inches by 13-inches. I hope you enjoyed the meal!
Jay says
I followed the recipe to a T and the pyrogies were tough as cardboard and inedible. Disappointing to be sure!
Rebecca says
Hi Jay- It sounds like maybe the pierogies you had weren’t suited to this…
Michele Tucker says
I really don’t remember weather or not I’ve left a review for this recipe, seeing as I’ve made it several times. But if not, my mistake. Making again tonight. All the holiday leftovers and New Year’s Eve pizza are gone; I am so happy to be making this meal again tonight. Serving with a salad as recommended. Happy new year and happy pierogies to all!
Rebecca says
I’m so glad you love it, Michele! Thank you so much for taking the time to rate the recipe and let me know that you love it! Happy New Year!!
Aunt Char says
Made these tonight with frozen “homemade” pierogies from a place called the Pierogie Kitchen, in Philadelphia. What a wonderful new way for our Kielbasa and Pierogie dinner!. DELICIOUS. Don’t think I’ll be frying them in butter anymore! Thanks for sharing this recipe. Any ideas for the Pumpkin Pierogies that I bought at the same time as my potatoe and onion pierogies
Rebecca says
You’re very welcome! Thanks so much for taking the time to let me know you love it and rate the recipe, Aunt Char. Those pierogies sound delicious.
Louise says
Although a cool idea, the end results were not to our tastes. The consensus (7 people 7 to 74 in ages) although crispy the oven dried the pierogie out too much so they were actually more tough than crisp and the filling was no longer creamy but runny. It became a finger food and lost the “pastaness” of the pierogie. We did have a 26 year old in the group who greatly enjoyed it and even wondered if using an air fryer would be even better… So not terrible but not to most of our tastes.
Gary says
GREAT meal recommendation! Thank you.
Loving to cook, AND being 1/2 Polish, I do make my own pierogies! Very satisfying and worth the time because you can do your own choice of fillings!
Rebecca says
Thank you so much for rating the recipe, Gary! And I agree that homemade pierogies are the tastiest!!
Jill Nobles says
You are my new favourite foodie. You had me at “mother of 5 boys” (I only have three, but it seems like 5, at a minimum) and any recipe that says “try to remember to.. XYZ” because obviously anyone who adds that to a recipe knows me and is my people. This was delicious, thanks for helping me to feed my crew.
Rebecca says
Aw bless. Thank you so much, Jill!!! You made my day! I’m so glad you enjoyed it, and hope your three loved it, too!!! xoxoxoxo
Toni says
I have made this a ridiculous number of times during quarantine, at least once a week. It has become my ultimate comfort food.
Rebecca says
That makes me so happy, Toni. I’m glad you love it and it brings you some comfort! xoxox
Alicia White says
Absolutely fantastic recipe. When this comes out of the oven, the aroma and the visual presentation is spectacular. The only thing I did different was instead of chopping onions and peppers, I used a frozen seasoning mix of colored peppers and onions, thawed and drained. and I cut the tabasco sauce in half.
I served honey mustard as a dipping on the side. The sweetness in the mustard nicely complements the zing of the chili powder and tabasco. I have made this twice now and both times my husband and neighbor raved about what a wonderful meal it was. Minimal dirty dishes, cutting board, large bowl of mixing, spoon and tongs. Used foil to line the pan. Cleanup was a breeze. Thank you for this wonderful recipe
Rebecca says
Wow! Thank you, Alica! Both for rating the recipe and telling me WHY you like it!!!xoxoxo
Lindsey says
Am I missing g where to use the hot sauce?
Rebecca says
Hi Lindsey-
It’s in step 3 when you “toss the pierogies with the remaining ingredients to coat”. Happy dinner!!