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!
Results and timings may vary when adjusting servings
Good Karma Unsweetened Flaxmilk
(16 oz) box
Mrs. T’s Garlic & Parmesan Pierogies
(10 oz) package
fully cooked beer brats
cut into 1/2 inch rounds
red bell pepper
green bell pepper
yellow bell pepper
plus more to taste
Preheat oven to 400 degrees F and line two rimmed baking sheets with silicone mats or parchment paper.
Whisk together flour, panko, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt.
Place into a gallon sized baggie. Set aside.
In a small bowl, whisk together egg and milk.
Dip one pierogy into egg/milk mixture then place into flour/panko baggie.
Repeat with remaining pierogies.
Seal baggie and shake until all the pierogies are fully coated.
Place pierogies in a single layer on one of the prepared baking sheets. Set aside.
Place brat slices, onion, and peppers onto the other prepared baking sheet.
Toss brats/veggies with olive oil, 1/2 teaspoon salt, pepper, and smoked paprika.
Place both sheet pans into the preheated oven.
Bake for 20 minutes, flipping the pierogies and stirring the brats/veggies halfway through.
Serve and enjoy!
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