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