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Sheet Pan Perogies and Sausage with Mustard Sour Cream

Recipe developed by: Renée Kohlman from Sweetsugarbean

sheet-pan-perogies-and-sausage

It’s no secret that sheet pan meals are little weeknight warriors of the supper table. This one uses perogies and sausage, and yes, you can roast the perogies with terrific results, no boiling required! They get golden and crispy on the outside while remaining soft and tender on the inside. With a tangy sour cream and mustard dipping sauce, this is a meal everyone is sure to love. Feel free to substitute cubed butternut squash for the acorn, and Brussels sprouts for the cabbage.

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
 750 g (about 24) fresh (or thawed) potato and onion perogies
 1 acorn squash, unpeeled and sliced into 1/4-inch thick pieces
 500 g farmers’ sausage, or other cooked sausage, cut into 2-inch lengths
 1 small green cabbage, cut into 3/4 -inch thick wedges
 1 large red onion, sliced into 1/2 -inch thick wedges
 3 garlic cloves, smashed
 3 Tbsp canola oil
 2 Tbsp extra virgin olive oil
 1 ½ Tbsp grainy mustard
 1 tsp salt
 ½ tsp pepper
 ½ cup sour cream
 1 Tbsp grainy mustard
Instructions
1

Preheat the oven to 400ºF. Line two rimmed baking sheets with parchment paper

2

Arrange the perogies, squash slices, sausage, cabbage, onion and garlic evenly in a single layer on both baking sheets.

3

In a small bowl, whisk together the oils and mustard. Drizzle evenly over both baking sheets. Use your hands to coat everything well, especially the perogies. Season with salt and pepper.

4

Roast for 40 minutes, turning the perogies, sausage and vegetables halfway through. The perogies and vegetables should be lightly browned and tender when done.

5

In a small bowl, combine the sour cream and mustard. Serve with the roasted perogies, sausage and vegetables.

Nutrition Facts

Serving Size 6 perogies,2 sausage pieces and 1 cup of vegetables

Servings 4

Amount Per Serving
Calories 1110
% Daily Value *
Total Fat 72g111%
Saturated Fat 23g115%
Cholesterol 150mg50%
Sodium 3260mg136%
Potassium 959mg28%
Total Carbohydrate 85g29%
Dietary Fiber 7g29%
Sugars 12g
Protein 190g380%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 750 g (about 24) fresh (or thawed) potato and onion perogies
 1 acorn squash, unpeeled and sliced into 1/4-inch thick pieces
 500 g farmers’ sausage, or other cooked sausage, cut into 2-inch lengths
 1 small green cabbage, cut into 3/4 -inch thick wedges
 1 large red onion, sliced into 1/2 -inch thick wedges
 3 garlic cloves, smashed
 3 Tbsp canola oil
 2 Tbsp extra virgin olive oil
 1 ½ Tbsp grainy mustard
 1 tsp salt
 ½ tsp pepper
 ½ cup sour cream
 1 Tbsp grainy mustard

Directions

Instructions
1

Preheat the oven to 400ºF. Line two rimmed baking sheets with parchment paper

2

Arrange the perogies, squash slices, sausage, cabbage, onion and garlic evenly in a single layer on both baking sheets.

3

In a small bowl, whisk together the oils and mustard. Drizzle evenly over both baking sheets. Use your hands to coat everything well, especially the perogies. Season with salt and pepper.

4

Roast for 40 minutes, turning the perogies, sausage and vegetables halfway through. The perogies and vegetables should be lightly browned and tender when done.

5

In a small bowl, combine the sour cream and mustard. Serve with the roasted perogies, sausage and vegetables.

Notes

Sheet Pan Perogies and Sausage with Mustard Sour Cream
IngredientsDirections

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