Sheet Pan Pierogies & Smoked Sausage

30m
Serves 1
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Directions

  1. 1Add chopped cabbage to a bowl.
  2. 2Generously coat the cabbage with high quality olive oil.
  3. 3Season the cabbage with onion powder, garlic powder, salt, pepper, smoked paprika, and Italian seasoning.
  4. 4Mix all ingredients together.
  5. 5Add sliced smoked sausage to the same bowl.
  6. 6Repeat the seasoning process for the sausage.
  7. 7Add frozen pierogies to the bowl.
  8. 8Mix the sausage and pierogies with the seasonings.
  9. 9Load all the ingredients onto a sheet pan lined with parchment paper.
  10. 10Toss the sheet pan into the oven at 425 degrees Fahrenheit.
  11. 11Cook for 30 minutes.
  12. 12While the main dish is cooking, create a beer cheese sauce.
  13. 13Mix together cream cheese, APC seasoning, cheddar, bone broth, bacon pieces, and lager in a pot.
  14. 14Allow the beer cheese to warm and melt until smooth.
  15. 15Load the cooked sheet pan meal into a bowl.
  16. 16Top with some of the beer cheese.
  17. 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.