How to Make Kielbasa & Pierogi Tray Bake with Sauerkraut, Sweet Peppers, and Dijon Sour Cream Sauce

kielbasa

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

pierogi

🥗Healthier: whole wheat pierogi

💰Cheaper: dumplings

Whole wheat pierogi add fiber and nutrients.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories without sacrificing taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt offers creaminess with fewer calories.

Preheat the oven (temperature not specified).

Cut kielbasa and turkey kielbasa on a bias and spread evenly on the tray.

For each tray, use 8 baby peppers or 2 medium peppers, cutting them as desired.

Add 1 pound of sauerkraut to each tray, using flavored sauerkraut if preferred.

Trim the root end of the onion but keep it attached; add to the tray.

Add 1.5 teaspoons of chili powder or hot paprika, and a little less of smoked paprika or sweet paprika.

Add 2 teaspoons of granulated onion and granulated garlic to the mixture.

Combine the spices with olive oil or vegetable oil.

Arrange the kielbasa and vegetables on the tray, keeping the center free for pierogi.

Place 12 potato pierogi per tray on the parchment or non-stick foil.

Flip the pierogi midway through cooking after about 15 minutes for even crispiness.

Mix lemon juice and Dijon mustard for a sauce, adding about 1 cup of sour cream for two batches.

Season the sauce with white pepper and fine sea salt, and add finely chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens