This easy recipe for Sheet Pan Perogies and Sausage is a complete meal made on one pan with just six ingredients! Just 5 minutes prep!
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This recipe for Sheet Pan Perogies and Sausage is a tried-and-true crowd-pleaser in my family. It’s an easy meal to assemble (it comes together in under 5 minutes) and it’s perfect for hectic school nights and action-packed weekends.
(Seriously, the only prep this recipe requires is cutting up an onion and transferring ingredients from their packages onto the sheet pan!).
Whether your preferred spelling is perogies or pierogies (or even pierogi!) there’s no denying the appeal of potato-and-cheese-stuffed dumplings.
Homemade perogies taste incredible, but I’m lucky enough to live in Canada’s official perogy hotspot which means I have access to quality frozen perogies all the time.
I always keep a bag (or several) of these amazing frozen perogies in the freezer, that way I know I have everything I need for a quick meal on busy nights.
Sausage is a natural pairing for these savoury perogies, and there are a ton of options to choose from. We like smoked turkey or pork sausages, but feel free to experiment with any of your favourite flavours.
My time-tested trick for maximum deliciousness? Cut up the sausage before adding it to the sheet pan. As the sausage cooks it will release fat (AKA flavour!) and the surrounding perogies will develop a tasty, naturally smokey flavour.
If you’re a perogy lover like myself, check out my recipe for Saskatoon Perogies (my absolute favourite food) or try making these super-satisfying Perogies with Bacon and Onions or Perogies and Sausage Skillet.
How to make this recipe for Sheet Pan Perogies and Sausage:
- Spread perogies, sausage, and sliced onion in a single layer across a prepared baking sheet.
- Bake in a preheated oven for 25-30 minutes, turning the perogies over at the halfway mark.
- Remove from the oven and serve while still piping hot — that’s it!
Variations on this Sheet Pan Perogies and Sausage:
- Add cut-up veggies to the sheet pan — my family loves broccoli florets, sweet pepper strips, and button mushrooms.
- Sprinkle grated chedder or mozzarella onto the perogies during the last 5 minutes of cooking.
- Eating less meat? Try baking the perogies with plant-based smoked sausages.
What to serve with Perogies and Sausage:
- Sour cream or a mixture of sour cream and plain Greek yogurt (stir in some minced chives or scallions for extra flavour)
- Serve with a rich cream gravy like my family typically would: simply simmer heavy cream with a bit of butter until thickened and luxurious, then season with salt and pepper.Homemade or store-bought sauerkraut
- Crumbled pieces of crispy bacon
- A crunchy salad (I recommend this Broccoli Salad Recipe or my Homemade Coleslaw Recipe)
- An equally simple side dish (like these Slow Cooker Honey Orange Glazed Carrots or Easy Creamed Peas)
Try these other sheet pan dinners:
- Honey Garlic Chicken Thighs Sheet Pan Dinner
- One Pan Sausage, Potatoes, and Green Beans
- Chicken Fajita Sheet Pan Dinner
Sheet Pan Perogies and Sausage
written by Ashley Fehr
Ingredients
- 16 frozen cheese perogies (or any flavor)
- 1 onion sliced
- 3 tablespoons oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 smoked sausages (pork or turkey)
Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Add perogies and onion a bowl and drizzle with oil and sprinkle with salt and pepper. Turn to coat and spread on pan.
- Slice smoked sausages and add to the pan around the perogies and onions (we want the sausages evenly spread through the pan as they will render fat and flavor that will add to the perogies). Spread everything into a single layer as much as possible.
- Bake for 25-30 minutes, turning perogies once half way through, until perogies are puffed and tender and onions are golden.
- Serve as desired (my family loves it with sour cream!)
Nutrition Information
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Emma says
Can you use half and half instead of heavy cream?
Ashley Fehr says
You can, but the sauce may not become very thick.
Michelle says
I used porchetta style uncooked sausage, and red onion. Otherwise followed the recipe exactly.very pleased with this recipe. Easy and filling!
The Recipe Rebel says
Sounds tasty! Thanks Michelle!
Tracy D says
I was skeptical when I first read this recipe but I love perogies so we tried it. It was really amazing! Perogies cooked up perfectly and the Little Smokeys were a great match. I added more onion, just because. Great receipe and it is now on rotation.
Sara says
Love this! Made it for my family (picky kids) so easy and everyone loved it! I served it with steamed broccoli. Thank you so much!
The Recipe Rebel says
Hi Sara! So glad you enjoyed it! Thank you for this kind review!
Leah H. says
Hi Ashley! I wonder if you could please recommend a pierogi brand? My husband is Hungarian and Mennonite, so we LOVE pierogis, but are new to the area (just moved here from a province over a few weeks ago, so we have little knowledge about where to find the good stuff). Thank you! 🙂
The Recipe Rebel says
Hi Leah! I don’t think there’s much difference between the major brands. Sometimes at smaller grocery stores they’ll have more locally made perogies which I think are better quality but honestly we enjoy them all!
Michelle says
I found some really delicious frozen pierogi at Costco(Kasia’s Pierogi, Potato & Cheese) if you are in the USA. There are three trays with 13 in each tray. We also used the Aidelle’s Chicken and Apple sausage that we get at Costco. So so good! Thank you for this amazing recipe… trying to teach my kids to eat more diverse foods and this one was a winner!!
The Recipe Rebel says
Hi Michelle! So glad you enjoyed it! Thank you for this review and feedback!
Angela says
So easy and so delicious! Making it again tonight!
The Recipe Rebel says
Hi Angela! So glad you enjoyed it! Thank you for this review!
Trisha says
I have fresh thawed Pierogies.. Could I use this? Do I adjust cook time?
I can’t wait to cook them this way. I’ve always pan fried, crook pot and Instant poted them.. never thought of baking these two beautiful items togather.
The Recipe Rebel says
Hi Trisha, I’ve only used frozen so I wouldn’t be able to advise on adjusting the cook time with fresh ones.
Lynn says
Hi Ashley.
After you took the pan out of the oven you said the pierogies and sausage was don, and if I heard you correctly did you say potatoes were done as well??? I didn’t see you place any potatoes on the pan nor did I see them in the recipe. I may be wrong but I listened a few times. I apologize if I misheard you. I just want to make sure about potatoes in the recipe. Thanks!
Ashley Fehr says
No problem! There are no potatoes in this recipe 🙂
Lisa Trudel says
Is the sausage raw or precooked?
It looks precooked the way it slices up.
Ashley Fehr says
It is a fully cooked smoked sausage. You could use almost any sausage though!
Virginia says
What other vegetables would be good to use in place of sausage, as I am a vegetarian?
Ashley Fehr says
I think anything you enjoy roasted would be great! Vegetarian sausages are also a great idea 🙂
Virginia says
Also, can this be made in a toaster oven?
Ashley Fehr says
Definitely, if you can fit it in!
Janice says
Are the pierogi added frozen to the pan?
Ashley Fehr says
Yep!
Tracy says
Oh ba!
My jaw dropped when I saw this recipe! This is brilliant!
Why haven’t I ever thought of this????
Are you using farmer sausage? (fellow Manitoban here)
Ashley Fehr says
Hi Tracy! I usually use smoked sausage (smokies) but really any will work!
Stamberg L says
Can you use fresh polish instead of smoked?
Ashley Fehr says
Yes that would work great 🙂
Susan Murphy says
This was really good! Thank you for such a great recipe. But I was a little confused with the oil and salt that says to divide. When is the second part of the oil and salt used?
Ashley Fehr says
Sorry, that’s my mistake! I’ve fixed it now
sue kubecka says
I live in Texas; pierogi here, forget about it! Loved them in Pennsylvania tho! Help!
Ashley Fehr says
That is too bad! I know they are hard to find in some areas
jnieuwstadt08@gmail.com says
Hi there!
Can I make this recipe with frozen sausage?
Thank you! Great job as always!
Jen
Ashley Fehr says
I would thaw it first! Otherwise it will take longer to cook and release a lot of water on the pan