5 from 2 votes
Sheet Pan Pierogies with Sausage and Peppers
Sheet Pan Pierogies with Sausage and Peppers. Garlic and parmesan pierogies baked until crispy with beer brats, peppers, and onions! A quick and easy family dinner that is sure to be a crowd favorite!
Servings: 4 people
Results and timings may vary when adjusting servings
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
  • 1/4 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup Good Karma Unsweetened Flaxmilk
  • 1 (16 oz) box Mrs. T’s Garlic & Parmesan Pierogies keep frozen
  • 1 (10 oz) package fully cooked beer brats cut into 1/2 inch rounds
  • 1 yellow onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  1. Preheat oven to 400 degrees F and line two rimmed baking sheets with silicone mats or parchment paper.
  2. Whisk together flour, panko, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt.

  3. Place into a gallon sized baggie. Set aside.
  4. In a small bowl, whisk together egg and milk.
  5. Dip one pierogy into egg/milk mixture then place into flour/panko baggie.
  6. Repeat with remaining pierogies.
  7. Seal baggie and shake until all the pierogies are fully coated.
  8. Place pierogies in a single layer on one of the prepared baking sheets. Set aside.
  9. Place brat slices, onion, and peppers onto the other prepared baking sheet.
  10. Toss brats/veggies with olive oil, 1/2 teaspoon salt, pepper, and smoked paprika.
  11. Place both sheet pans into the preheated oven.
  12. Bake for 20 minutes, flipping the pierogies and stirring the brats/veggies halfway through.
  13. Serve and enjoy!
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