Sheet Pan Sausage and Pierogies

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SERVINGS
6
PREP TIME
10
MIN
COOK TIME
30
MIN
TOTAL TIME
40
MIN
DIFFICULTY
Easy
  • 8 each FARMER JOHN LOUISIANA HOT SMOKED SAUSAGE LINKS, cut at an angle
  • 1 lb Sweet Peppers, stems removed, halved
  • 1 lb Broccoli, remove stem & cut in florets
  • 2-16 oz Pierogies, frozen
  • 1 Green Bell Pepper, sliced
  • 1 Red Bell Pepper, sliced
  • 1-12 oz Brussels Sprouts, stems removed & halved
  • 1 Sweet Onion, thinly sliced
  • 2 Tbsp Cajun spice/ seasoning
  • 1 Tbsp Salt
  • Olive Oil, for drizzle

Garlic Jalapeño Aioli or any sauces you prefer for dipping 

  • 6-8 Garlic Cloves
  • Peeled 1 Jalapeño
  • 3 cups Mayonnaise
  • 2 Lemons, juiced
  • 1 Tbsp Salt
  1. Follow Recipe for Garlic Jalapeño Aioli, set aside.
  2. Preheat the oven to 450 degrees and grease a full baking sheet pan or 2 smaller ones.
  3. Place the vegetables, Hot Link Sausage, and pierogies in a large bowl. Toss with Cajun spice, salt, olive oil
  4. Place the tossed veggies, sausage & pierogies onto the sheet pan.
  5. Bake for 25-30 minutes, flipping halfway through.
  6. Serve with garlic aioli or any sauces you desire.

Garlic Jalapeño Aioli

  1. Use a stick blender and emulsify everything together. Set aside.