Sheet Pan Pierogies & Smoked Sausage
Directions
- 1Add chopped cabbage to a bowl.
- 2Generously coat the cabbage with high quality olive oil.
- 3Season the cabbage with onion powder, garlic powder, salt, pepper, smoked paprika, and Italian seasoning.
- 4Mix all ingredients together.
- 5Add sliced smoked sausage to the same bowl.
- 6Repeat the seasoning process for the sausage.
- 7Add frozen pierogies to the bowl.
- 8Mix the sausage and pierogies with the seasonings.
- 9Load all the ingredients onto a sheet pan lined with parchment paper.
- 10Toss the sheet pan into the oven at 425 degrees Fahrenheit.
- 11Cook for 30 minutes.
- 12While the main dish is cooking, create a beer cheese sauce.
- 13Mix together cream cheese, APC seasoning, cheddar, bone broth, bacon pieces, and lager in a pot.
- 14Allow the beer cheese to warm and melt until smooth.
- 15Load the cooked sheet pan meal into a bowl.
- 16Top with some of the beer cheese.
- 17Add additional bacon pieces as garnish.
Ingredients
- 1 head cabbage
- 14 oz smoked sausage
- 12 frozen pierogis
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon Italian seasoning
- 0.125 teaspoon smoked paprika
- Olive oil
- 0.5 cup beer (lager or ale)
- 0.25 cup broth
- 0.125 tsp chicken bouillon
- 4 oz cream cheese
- 1 cup sharp cheddar cheese (shredded)
- 1 tsp cornstarch
- 0.5 tsp onion powder for cheese sauce
- 0.5 tsp garlic powder for cheese sauce
- Salt
- freshly ground black pepper
- 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.
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