Sheet Pan Pierogies with Kielbasa and Brown Butter Mustard Sauce
Savory, hearty and packed with delicious flavors, this sheet pan Pierogies recipe boasts tasty Kielbasa sausage, red cabbage and onions, and the most luscious (yes) brown butter and mustard dressing to drizzle down over everything.
- Yield: Serves 4 to 6 1x
Ingredients
Scale
- 14 ounces Kielbasa, cut into bite-sized pieces
- 1/4 head of red cabbage, sliced/shredded
- 1/4 to 1/2 red onion, sliced (depending on how big it is)
- Olive oil, as needed
- Salt and pepper
- 32 ounces frozen pierogies, any flavor you like (about 2 packages, typically)
- 8 tablespoons butter (one stick)
- 2 tablespoon whole grain mustard
- 2 to 3 teaspoons honey or maple syrup (optional)
- 1 tablespoon vinegar, any kind you like (optional)
Serving Suggestions: Freshly chopped dill, chives, and/or parsley for scattering over top, lemon for squeezing, crunchy salt for sprinkling
Instructions
- Preheat the oven to 375 degrees F. Adjust the rack to the middle position. Line a large sheet pan with parchment paper (optional, but quite helpful for cleanup).
- Put the kielbasa, cabbage, and onion on the sheet pan and drizzle with a couple tablespoons of olive oil. Season with salt and pepper and toss to coat. Evenly spread everything across the pan, and then evenly top with the pierogies. You can brush them with a little oil, if you like. Bake until cabbage and sausage bites are nice and browned around the edges, and the pierogies have some good color as well, about 15 to 20 minutes (note: sometimes I’ll crank up the broiler during the last minute or two to get that color on lock). Â
- Meanwhile, melt the butter in a pan over medium heat. Allow it to continue browning after it’s melted until you can smell its nuttiness and it’s gone quiet, another few minutes or so.
- Cut the heat and add the mustard to the browned butter, along with a tablespoon of olive oil, stirring to melt everything together. You can use it just like this, if you like, or add a couple teaspoons of honey (Or hot honey! Or maple syrup!), if you want a touch of sweetness. A small splash of vinegar is also nice here (white wine, red wine, white distilled, or apple cider vinegars are great). Customize it to your liking! But do season with salt and pepper, please.
- Plate the browned pierogies, sausage, and cabbage/onions and drizzle the buttery mustard mixture over top. I like to top with fresh green herbs and a squeeze of lemon (on everything, all the time), but that’s optional. Keep the extra dressing close for dipping and drizzling as you see fit.
Find it online: https://mykitchenlittle.com/2024/05/20/sheet-pan-pierogies/