Smoked Sausage Sheet Pan Dinner with Pierogies

Sausage sheet pan dinner with pierogies is an easy, hearty recipe that will feed the hungriest crowd. This filling sausage supper has a quick prep and an easy clean up, making it perfect for busy weeknights. Make this delicious twist on a sausage and potatoes dinner tonight.

One of the hardest parts of mom life is keeping up with the appetites of 4 very hungry, growing boys. Well, 5, if you count my husband.

I like to feed them variety. But when you have so many people going in so many different directions, that variety needs to be fast and easy to make.

Like this sausage sheet pan dinner with pierogies.


Sausage and Pierogies -The Heartiest Sheet Pan Supper Ever!

Most sausage sheet pan dinner recipes combine sausage with a handful of veggies and maybe some roasted potatoes. Sure, they are tasty, but I feel like that combination just isn’t a match for the appetites in my house.

So to make this dinner more filling, instead of using just veggies and potatoes, I’m using pierogies. And don’t stress about that addition.

While you could use homemade pierogies if you want, this smoked sausage dinner uses frozen pierogies to shortcut the prep.

I do a similar dinner on the stove with my sausage and pierogi skillet, and the frozen pierogies work fabulously.

I am all about using short cuts whenever possible to make feeding my family easier on all of us.

How to Make a Sausage Sheet Pan Dinner

Part of the appeal of this sheet pan meal is just how easy it is to make and clean up.

To prepare the meal, you need one sheet pan, a cutting board and knife, and a bowl. That’s it! There won’t be a ton of pots and pans to clean.

To make this sausage sheet pan dinner, start by cutting the onions and peppers into large slices. Add them to a large mixing bowl and drizzle on olive oil and salt and pepper. Then toss the veggies to combine everything evenly.

Place the sausage around the edges of the sheet pan and spread the peppers and onions out around the sausage. Try to leave room in the center of the pan for the pierogies.

Now add the frozen pierogies to a bowl and add the canola oil, the spices, and hot sauce to the bowl.

Toss the pierogies to coat them in the spice mixture. When they are well coated, add them to the center of the sheet pan.

Bake this dish at 400 degrees for 30 minutes, flipping the pierogies halfway through.

If you forget to flip, it’s ok- but I highly recommend the step. I set myself a timer or an alarm to try and help me remember.

What kind of sausage should I use?

I’m using kielbasa in this dinner.

If you aren’t familiar with kielbasa, it’s a Polish smoked sausage with a distinct garlic flavor. Kielbasa is fairly mild and a little sweet.

If you can’t find kielbasa, you can use chorizo.

We’ve also subbed andoullie sausage, a Cajun style smoked sausage. It’s equally delicious, but will give the dish a much spicier profile- so that option may depend on the crowd you’re serving this dinner to.

Also, you can always use Italian sausages. I tend to keep those stocked in my freezer, and they work well in a pinch.

Tips and Tricks for Making this Recipe

This sausage dinner is very easy to make. These tips and tricks will help you make the perfect dinner each time you make it:

  • Make sure to place the pierogies in the center of the sheet pan.
  • Try to lay the pierogies in a flat layer rather than on top of each other so they cook evenly.
  • If you don’t like heat, omit the hot sauce.
  • Have leftovers? Make sausage, pepper and onion sandwiches the next day! The leftovers also make great quesadillas when paired with flour tortillas and some mozzarella cheese.

You can serve this sheet pan supper as is, but I highly recommend pairing it with a simple side for a complete meal. Steamed broccoli, canned green beans, or a simple side salad all make tasty additions.

My favorite way to enjoy it though? With a grainy German style mustard for dipping my sausage into, with a heaping helping of warm seasoned sauerkraut on the side.

Other Sausage Dinners You Might Love

This sausage sheet pan dinner with pierogies is one of my favorite weeknight dinners. Make it today and see why my family loves it so much!

Looking for other sausage dinners? Try these:

If you’ve tried this PIEROGI & KIELBASA SHEET PAN DINNER, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pierogi & Kielbasa Sheet Pan Dinner

Sausage sheet pan dinner with pierogies is an easy, hearty recipe that will feed the hungriest crowd. This filling sausage supper has a quick prep and an easy clean up, giving it all the ease of a casserole, and making it perfect for busy weeknights.
4.38 from 8 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 553kcal


  • 2 14 oz pkgs kielbasa sausage cut into roughly 4" pieces
  • 2 large white onions peeled & cut into thick strips
  • 3 large bell peppers one each, red orange & yellow- seeded & cut into thick strips
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 24 frozen pierogi
  • 2 tbsp canola oil
  • 1 tbsp chili powder
  • 2 tsp hot sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • To a large mixing bowl, add the peppers & onions. Drizzle the olive oil over top, and then gently toss them to coat. Season with salt & pepper, to taste.
  • Place the kielbasa along the outer edges of the pan, spread the peppers and onions out along the edges of the meat, leaving as much space in the center available as you can.
  • Add the pierogi and the rest of the ingredients to the mixing bowl. Gently toss until everything's well mixed and the pierogi are evenly coated.
  • Add the pierogi to the center of the sheet pan, in a single layer, spreading them out as much as possible so as many are flat as can be.
  • Bake at 400 degrees for 15 minutes. Remove the sheet pan from the oven, flip the pierogi, and bake for another 15 minutes- or until the pierogi have puffed up and begin to turn slightly golden brown along the edges.
  • Remove from the oven, and serve immediately.


We like to serve this with grainy German style mustard for dipping with some warm seasoned sauerkraut on the side.
recipe adapted from Foodie With Family


Calories: 553kcal | Carbohydrates: 34g | Protein: 19g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1195mg | Potassium: 445mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2345IU | Vitamin C: 89mg | Calcium: 50mg | Iron: 3mg


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