I’m always looking for low-maintenance weeknight meals, so that I can get them in the oven, and tend to other tasks, like prepping for the next day’s meal, making lunches, emptying the dishwasher or sitting down for a break at the end of a long day. This perogy sheet pan does just that.
Use ingredients from your freezer
This is a great back-up plan if your intended meal doesn’t come to fruition. Frozen perogies, smoked sausage and vegetables (fresh or frozen) are all tossed on one tray so that you can pop it in the oven and do something else while you wait for it to be ready. You can also try to find local perogies (especially here in Winnipeg) like these ones from Sevalas, which we love.
Choose your veggies
I used mushrooms when I made this, because that’s what I had, but you could use any combination of vegetables that you like or have on hand. Onions, peppers, cauliflower and brussels sprouts will all work well in this dish.
Butter is better
I usually use oil for most sheet pan recipes but for this one, you really have to go with butter. It adds so much flavor to the perogies and the mushrooms. You’re going to want to drizzle some butter over it once it’s cooked too.
One sheet pan or two?
Typically, I like to use two pans when making sheet pan meals so that the veggies can crisp up. If the ingredients are too crowded on one pan, they will steam and be soft. For this recipe, I like to stick to one pan, because the perogies tend to dry out. Make sure the perogies are the bottom layer, so they can soak up the moisture from the veggies and the sausage.
You can take this to the next level and add some fun condiments to this like Three Herb Pesto or Big Batch Freezer Friendly Chimichurri. This Everything Spice, would also add interesting texture and flavor to this dish. Make a side salad with this Poppy Seed Vinaigrette to complete this meal.
Perogy & Farmer Sausage Sheet Pan w/Mushrooms
A quick and easy weeknight meal using ingredients from your freezer.
- 1 bag frozen perogies
- 530 g farmer sausage (two links)
- 2 cups sliced cremini mushrooms
- 1/2 cup butter, melted
- 1 tbsp garlic powder
- 1 tbsp dill weed
- salt & pepper to taste
Preheat the oven at 425 F.
Combine perogies & mushrooms in a large bowl.
Melt butter and pour over perogies and mushrooms. Toss to coat.
Sprinkle with dill, garlic powder, salt & pepper.
Cover a sheet pan with parchment paper.
Spread perogies and mushrooms evenly on the pan. Top with sliced farmer sausage.
Bake for 20-25 minutes.
Toss with another 1/4 cup melted butter before serving if desired.
Any vegetable can be used here. Some good options are: onions, bell peppers, cauliflower (fresh or frozen), broccoli, brussels sprouts.
*If using brussels sprouts, cook them on a separate pan so they crisp up nicely.