Sheet Pan Pierogies & Sausage with Beer Cheese Sauce
Sheet Pan Pierogies & Sausage with Beer Cheese Sauce
Ingredients
For the Sheet Pan Meal
- 1 cabbage, head, chopped into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons onion powder, divided
- 1 1/2 teaspoons garlic powder, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons Italian seasoning, divided
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1 frozen pierogies, 16 ounce package
For the Beer Cheese Sauce
- 4 ounces cream cheese, softened
- 1 teaspoon all-purpose seasoning
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chicken bone broth
- 1/2 cup lager beer
For Garnish
- 6 slices bacon, cooked crisp and crumbled, divided
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, combine the chopped cabbage, 2 tablespoons of olive oil, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of Italian seasoning. Toss thoroughly until the cabbage is evenly coated.
⏱️ 5 min
- 3
Add the sliced smoked sausage and frozen pierogies to the bowl with the seasoned cabbage. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon each of onion powder, garlic powder, and Italian seasoning. Toss gently until all ingredients are well combined and coated.
⏱️ 5 min
- 4
Spread the cabbage, sausage, and pierogi mixture in a single layer on the prepared sheet pan. Bake for 30 minutes, or until the cabbage is tender and slightly charred, the pierogies are golden brown, and the sausage is browned.
⏱️ 30 min•🌡️ 425 - 5
While the sheet pan meal bakes, prepare the beer cheese sauce. In a medium saucepan over medium heat, combine the softened cream cheese, 1 teaspoon of all-purpose seasoning, 1 1/2 cups of shredded cheddar cheese, 1/2 cup of chicken bone broth, and 1/2 cup of lager beer. Stir continuously until the cheese is melted and the sauce is smooth and creamy. Stir in about half of the cooked and crumbled bacon.
⏱️ 10 min - 6
Once baked, scoop the sheet pan meal into serving bowls. Ladle a generous amount of the warm beer cheese sauce over each serving. Garnish with the remaining crumbled bacon. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Pierogies & Sausage with Beer Cheese Sauce
Ingredients
For the Sheet Pan Meal
- 1 cabbage, head, chopped into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons onion powder, divided
- 1 1/2 teaspoons garlic powder, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons Italian seasoning, divided
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1 frozen pierogies, 16 ounce package
For the Beer Cheese Sauce
- 4 ounces cream cheese, softened
- 1 teaspoon all-purpose seasoning
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chicken bone broth
- 1/2 cup lager beer
For Garnish
- 6 slices bacon, cooked crisp and crumbled, divided
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, combine the chopped cabbage, 2 tablespoons of olive oil, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of Italian seasoning. Toss thoroughly until the cabbage is evenly coated.
⏱️ 5 min - 3
Add the sliced smoked sausage and frozen pierogies to the bowl with the seasoned cabbage. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon each of onion powder, garlic powder, and Italian seasoning. Toss gently until all ingredients are well combined and coated.
⏱️ 5 min - 4
Spread the cabbage, sausage, and pierogi mixture in a single layer on the prepared sheet pan. Bake for 30 minutes, or until the cabbage is tender and slightly charred, the pierogies are golden brown, and the sausage is browned.
⏱️ 30 min•🌡️ 425 - 5
While the sheet pan meal bakes, prepare the beer cheese sauce. In a medium saucepan over medium heat, combine the softened cream cheese, 1 teaspoon of all-purpose seasoning, 1 1/2 cups of shredded cheddar cheese, 1/2 cup of chicken bone broth, and 1/2 cup of lager beer. Stir continuously until the cheese is melted and the sauce is smooth and creamy. Stir in about half of the cooked and crumbled bacon.
⏱️ 10 min - 6
Once baked, scoop the sheet pan meal into serving bowls. Ladle a generous amount of the warm beer cheese sauce over each serving. Garnish with the remaining crumbled bacon. Serve immediately and enjoy!
⏱️ 1 min