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"I cannot get enough of these one-pan, or sheet-tray, dinners," says Rach. Not only are they quick and easy, they lend themselves to advance preparation. When Rach knows she's cooking a one-pan dinner that week, she preps, then portions out and refrigerates the ingredients in plastic bags as soon as she gets home from the grocery store. That way, all she needs to do the night of is arrange the various components on the tray, season them and bake. It couldn't be simpler, and you'll thank yourself every time! This hearty kielbasa and pierogi meal smells amazing and is perfect for any time of year. Rach serves it right from the tray (as she puts it, the whole point of one-pan dinners is less mess, right?) with a gutsy sour cream and Dijon sauce that can be made ahead of time. 

For more recipes from our sheet pan episode, check out Francis Garcia's Sheet Pan Pizza with Pepperoni, Olives and Peppers, Kristen Kish's Sheet Pan Hash Browns With Eggs and Chorizo, Keri Glassman's Sheet Pan Salmon With Dijon-Walnut Crust, Purple Potatoes & String Beans, Ben Perez's Sheet Pan Meatball Parm Sandwiches and Kate Bennert's Sheet Pan Rainbow Cookie Cake


For the Special Sauce:
  • 1 cup sour cream
  • ½ cup grainy Dijon or Dijon mustard
  • 1 teaspoon lemon zest and 2 teaspoons lemon juice
  • 3 tablespoons minced or very finely chopped chives
  • Salt and white pepper, to taste
For the Tray Bake:
  • 28 ounces (two 14-ounce) kielbasa, pork or turkey
  • 2 small-medium onions, thinly sliced wedges with root trimmed but still attached
  • 8 baby sweet peppers, halved, stemmed, seeded and thinly sliced lengthwise
  • One 16-ounce jar sauerkraut from refrigerated aisle with cumin and caraway or add a scant teaspoon each to plain
  • Salt and pepper
  • 1-2 teaspoons Tabasco or other hot sauce of choice
  • 1 ½ teaspoons each hot paprika or chili powder and smoked sweet paprika (pimenton)
  • 1 teaspoon each granulated garlic and onion
  • 3 tablespoons EVOO
  • 12 frozen pierogis
  • Non-aerosol cooking spray


Serves: 4


For the special sauce, stir up ingredients and place in small serving dish or funnel into plastic bottle with spout trimmed to allow sauce to pass.

For the tray bake, preheat oven to 425°F, with rack at center.   

Cut the sausage into pieces 4 to 6 inches in length with ends on slight bias. Line a large baking sheet with nonstick foil or foil and parchment and line the edges of the pan with the sausages. 

To a large bowl, add onions, peppers, sauerkraut, salt and pepper, hot sauce and spices and toss to combine. Add EVOO and toss again. Arrange the mixture along and under the sausages in a second perimeter, leaving the center tray open. Add the frozen pierogi, arrange top-side down in a single layer in center tray and spray with a little non-aerosol cooking spray.  

Bake the sausages and pierogis 15 minutes, then turn the pierogis and bake 15 to 20 minutes more until dumplings are puffed and brown.    

Rearrange the tray a bit to set the sausages and dumplings on top of the sauerkraut, drizzle with sauce and serve.