This Pierogi and Kielbasa Sheet Pan Dinner combines sizzling sausage, perfectly cooked cabbage, and crispy yet creamy pierogi, all in one skillet. With less than 10 minutes to prep, this sheet pan dish ticks all the boxes for a hearty dinner, including the side dishes. But if you want to get ahead of dinnertime hustle, you can slice the onions, sausage, and cabbage the day before. As you bake this easy dinner recipe, the smoky sausage will perfume the cabbage and onions, and the pierogi will be crispy and tender. Then, serve it all tossed in a delicious mustard vinaigrette and topped with a dollop of sour cream.
What are Pierogi?
Popular throughout Eastern Europe, Polish pierogi are dumplings with savory or sweet fillings, boiled or fried. The dough is made with flour, eggs, water, salt, and sometimes sour cream, and has a texture similar to dumplings or ravioli. Sweet fillings include berries or sweetened farmer’s cheese. Salty fillings can be alone or in combinations such as potatoes, cheese, onions, sauerkraut, mushrooms, spinach, or meat. The commercially available frozen pierogi used in this recipe are stuffed with potatoes and cheese.
what do you Traditionally Would you like to have it with pierogi?
Boiled pierogi are often tossed in butter and served with onions, bacon, and sour cream. Fried pierogi are also served without butter, but with applesauce added for a savory, sweet bite. These baked pierogi are perfect with kielbasa, cabbage, onions, and a tangy mustard vinaigrette. Don’t forget the sour cream!
Can I use smoked sausage instead of kielbasa?
Yes, any good smoked sausage will be delicious for this sheet pan dinner. You could even use bratwurst or chicken sausage. Just choose a pound of whatever you like.
To make this Pierogi and Kielbasa Sheet Pan Dinner, do I need to boil the pierogi?
Frozen pierogi don’t need to be boiled before baking: they’re already fully cooked inside, so a light brushing of oil is all that’s needed to toast the dough and crisp up the outside.
