Sheet Pan Sausage and Pierogies
Total Time40 mins
Skill LevelBeginner
Servings6
Total Time40 mins
Skill LevelBeginner
Servings6
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Key IngredientHot Louisiana Smoked Sausage 28oz.About
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientHot Louisiana Smoked Sausage 28oz.
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Ingredients
8 Farmer John Louisiana Hot Smoked Sausage Links, Cut At An Angle 1 Pound Sweet Peppers, Stems Removed, Halved 1 Pound Broccoli, Remove Stem & Cut In Florets 2 16-Ounce Pierogies, Frozen 1 Green Bell Pepper, Sliced 1 Red Bell Pepper, Sliced 1 12-Ounce Brussels Sprouts, Stems Removed & Halved 1 Sweet Onion, Thinly Sliced 2 Tbsp. Cajun Spice/Seasoning 1 Tbsp. Salt Olive Oil, For Drizzle 6-8 Garlic Cloves 1 Peeled Jalapeño 3 Cups Mayonnaise 2 Lemons, Juiced 1 Tbsp. Salt
Sheet Pan Sausage and Pierogies
Key IngredientHot Louisiana Smoked Sausage 28oz.
Hot Louisiana Smoked Sausage 28oz.Garlic Jalapeño Aioli Or Any Sauces You Prefer For Dipping
Key IngredientHot Louisiana Smoked Sausage 28oz.Directions
1Garlic Jalapeño Aioli: Use a stick blender and emulsify everything together. Set aside.
2Preheat the oven to 450°F and grease a full baking sheet pan or 2 smaller ones.
3Place the vegetables, Hot Link Sausage, and pierogies in a large bowl. Toss with Cajun spice, salt, olive oil.
4Place the tossed veggies, sausage & pierogies onto the sheet pan.
5Bake for 25-30 minutes, flipping halfway through.
6Serve with garlic aioli or any sauces you desire.
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