Sheet Pan Pierogies & Smoked Sausage

30 mins
Serves 1
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Directions

  1. 1Add chopped cabbage to a bowl.
  2. 2Add chopped cabbage to a bowl.
  3. 3Add chopped cabbage to a bowl.
  4. 4Generously coat the cabbage with high quality olive oil.
  5. 5Generously coat the cabbage with high quality olive oil.
  6. 6Generously coat the cabbage with high quality olive oil.
  7. 7Season the cabbage with onion powder, garlic powder, salt, pepper, smoked paprika, and Italian seasoning.
  8. 8Season the cabbage with onion powder, garlic powder, salt, pepper, smoked paprika, and Italian seasoning.
  9. 9Season the cabbage with onion powder, garlic powder, salt, pepper, smoked paprika, and Italian seasoning.
  10. 10Mix all ingredients together.
  11. 11Mix all ingredients together.
  12. 12Mix all ingredients together.
  13. 13Add sliced smoked sausage to the same bowl.
  14. 14Add sliced smoked sausage to the same bowl.
  15. 15Add sliced smoked sausage to the same bowl.
  16. 16Repeat the seasoning process for the sausage.
  17. 17Repeat the seasoning process for the sausage.
  18. 18Repeat the seasoning process for the sausage.
  19. 19Add frozen pierogies to the bowl.
  20. 20Add frozen pierogies to the bowl.
  21. 21Add frozen pierogies to the bowl.
  22. 22Mix the sausage and pierogies with the seasonings.
  23. 23Mix the sausage and pierogies with the seasonings.
  24. 24Mix the sausage and pierogies with the seasonings.
  25. 25Load all the ingredients onto a sheet pan lined with parchment paper.
  26. 26Load all the ingredients onto a sheet pan lined with parchment paper.
  27. 27Load all the ingredients onto a sheet pan lined with parchment paper.
  28. 28Toss the sheet pan into the oven at 425 degrees Fahrenheit.
  29. 29Toss the sheet pan into the oven at 425 degrees Fahrenheit.
  30. 30Toss the sheet pan into the oven at 425 degrees Fahrenheit.
  31. 31Cook for 30 minutes.
  32. 32Cook for 30 minutes.
  33. 33Cook for 30 minutes.
  34. 34While the main dish is cooking, create a beer cheese sauce.
  35. 35While the main dish is cooking, create a beer cheese sauce.
  36. 36While the main dish is cooking, create a beer cheese sauce.
  37. 37Mix together cream cheese, APC seasoning, cheddar, bone broth, bacon pieces, and lager in a pot.
  38. 38Mix together cream cheese, APC seasoning, cheddar, bone broth, bacon pieces, and lager in a pot.
  39. 39Mix together cream cheese, APC seasoning, cheddar, bone broth, bacon pieces, and lager in a pot.
  40. 40Allow the beer cheese to warm and melt until smooth.
  41. 41Allow the beer cheese to warm and melt until smooth.
  42. 42Allow the beer cheese to warm and melt until smooth.
  43. 43Load the cooked sheet pan meal into a bowl.
  44. 44Load the cooked sheet pan meal into a bowl.
  45. 45Load the cooked sheet pan meal into a bowl.
  46. 46Top with some of the beer cheese.
  47. 47Top with some of the beer cheese.
  48. 48Top with some of the beer cheese.
  49. 49Add additional bacon pieces as garnish.
  50. 50Add additional bacon pieces as garnish.
  51. 51Add additional bacon pieces as garnish.

Ingredients

  • 1 head cabbage
  • 1 head cabbage
  • 1 head cabbage
  • 14 oz smoked sausage
  • 14 oz smoked sausage
  • 14 oz smoked sausage
  • 12 frozen pierogis
  • 12 frozen pierogis
  • 12 frozen pierogis
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon Italian seasoning
  • 0.25 teaspoon Italian seasoning
  • 0.25 teaspoon Italian seasoning
  • 0.125 teaspoon smoked paprika
  • 0.125 teaspoon smoked paprika
  • 0.125 teaspoon smoked paprika
  • Olive oil
  • Olive oil
  • Olive oil
  • 0.5 cup beer (lager or ale)
  • 0.5 cup beer (lager or ale)
  • 0.5 cup beer (lager or ale)
  • 0.25 cup broth
  • 0.25 cup broth
  • 0.25 cup broth
  • 0.125 tsp chicken bouillon
  • 0.125 tsp chicken bouillon
  • 0.125 tsp chicken bouillon
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 1 cup sharp cheddar cheese (shredded)
  • 1 cup sharp cheddar cheese (shredded)
  • 1 cup sharp cheddar cheese (shredded)
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 0.5 tsp onion powder for cheese sauce
  • 0.5 tsp onion powder for cheese sauce
  • 0.5 tsp onion powder for cheese sauce
  • 0.5 tsp garlic powder for cheese sauce
  • 0.5 tsp garlic powder for cheese sauce
  • 0.5 tsp garlic powder for cheese sauce
  • Salt
  • Salt
  • Salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • 4 pieces cooked bacon chopped
  • 4 pieces cooked bacon chopped
  • 4 pieces cooked bacon chopped

Equipment

bowlsheet panparchment paperovenpotwooden spoon

Tips

  • Use parchment paper for easy cleanup.
  • Be careful with the chicken bouillon to avoid over salting the beer cheese.
  • Adjust the thickness of the beer cheese sauce by adding more beer or bone broth.
  • Adjust the liquid to your desired thickness of the beer cheese.