Kielbasa And Pierogies Sheet Pan Food

KIELBASA PIEROGIES SHEET PAN DINNER

Steps:

• preheat the oven to 400˚
• lightly grease two baking sheets
• cut the kielbasa into 3-4 inch lengths and divide between the two pans
• in a large bowl toss the the peppers, zucchini and mushrooms with about half of the remaining oil and the salt and pepper, divided between the baking sheets
• put the peiroigies in the same bowl
• mix the remaining ingredients together and toss with the pierogies, divided them between the baking sheets as well getting as many of them touching the pan, you want them to get crispy and crunchy
• bake for 15 minutes and then turn the pierogies and vegetables over and bake for another 15 minutes or until the vegetables are cooked and the pierogies are puffed and crisped

GRILLED PIEROGIES AND KIELBASA

Steps:

• Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
• Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
• Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
• Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

KIELBASA AND PIEROGIES SHEET PAN MEAL

Steps:

• 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.

KIELBASA AND PIEROGIES SHEET PAN DINNER

Steps:

• Prepare Ingredients:Preheat oven to 450 degrees F.Slice sausage on the bias.Cut onion into half moons.Cut peppers into 2 inch pieces.
• Pile sausage, onion, peppers, and pierogies on a sheet pan.
• Drizzle with olive oil and season with salt and pepper.
• Bake for 20-25 minutes, stirring half way through.
• Serve with a drizzle of olive oil, sour cream, and red pepper flakes if desired.

PIEROGIES AND KIELBASA SKILLET CASSEROLE

Steps:

• Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper.
• Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked.
• Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain.
• Add pierogies to casserole and stir. Cook an additional 5 minutes.

KIELBASA WITH PIEROGIES & CARAMELIZED ONIONS

Steps:

• In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.
• Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 T olive oil.
• Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. Place on a serving platter and garnish with parsley.