This sheet pan kielbasa and pierogies recipe is the simplest way to savor classic Polish flavors on a weeknight. Ready in just 10 minutes of prep, it delivers a comforting and hearty meal with minimal effort.
- Cuisine: Polish
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4-6
Why You’ll Love This Recipe
- No stress: Everything cooks on one pan, making cleanup a breeze.
- Quick prep: Ready for the oven in just 10 minutes.
- Customizable: Adjust spices or add your favorite vegetables.
- Family-friendly: Perfect for pleasing a crowd on busy nights.
Ingredients
- 24 oz. Polish Kielbasa sausage: Provides the hearty, savory backbone. Substitute with smoked sausage if needed.
- 1 medium white onion: Adds sweetness and depth of flavor when roasted.
- 4 sweet bell peppers (red, yellow, orange): Contribute a burst of color and subtle sweetness.
- 24 oz. frozen pierogies: A classic Polish dumpling; no need to thaw before cooking.
- 4 Tbsp. olive oil: Encourages caramelization and prevents sticking.
- 1/2 tsp. sea salt: Enhances all flavors. Adjust according to taste.
- Freshly cracked black pepper: Adds a touch of earthiness and mild heat.
- For serving: sauerkraut, sour cream: Traditional accompaniments that add creaminess and tang.
How to Make It
Step 1: Prepare Ingredients
Preheat your oven to 425 degrees F. Slice the kielbasa into 1/2-inch thick slices on a slight angle for better presentation and even cooking. Cut the onion into thin half-moon slices and chop the bell peppers into 2-inch pieces, allowing them to roast evenly.
Step 2: Arrange on Sheet Pan
Arrange the sliced sausage, onion, peppers, and frozen pierogies onto a sheet pan. Ensure everything is spread out in a single layer to promote optimal roasting. Use a second pan if crowded; overcrowding can lead to uneven cooking.
Step 3: Season and Toss
Drizzle the assembled ingredients with olive oil. Sprinkle with sea salt and a generous amount of freshly cracked black pepper. Toss everything thoroughly to ensure an even coat of oil and seasoning. This will help achieve beautiful browning.
Step 4: Bake to Perfection
Place the sheet pan in the preheated oven and bake for 30-35 minutes. Stir halfway through cooking to ensure even browning and to prevent sticking. Look for golden pierogies and caramelized kielbasa as key visual cues for readiness.
Step 5: Serve and Enjoy
Once cooked, serve the kielbasa and pierogies with sauerkraut and sour cream on the side. The sauerkraut adds a tangy crunch while the sour cream lends a cooling creaminess to the dish.
Recipe FAQs
Can I use fresh pierogies instead of frozen?
Yes, fresh pierogies work equally well. They may cook slightly faster, so monitor them closely towards the end of the bake time.
What other vegetables can I use?
Feel free to add or substitute vegetables such as zucchini, cherry tomatoes, or green beans, keeping chop size similar to ensure even cooking.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven to maintain texture.
