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Everyone loves a good sheet pan meal! Especially busy moms and dads. I love using sausages as a protein. Since pierogies are officially Polish, a good style Polish sausage will pair very well with this dish, for example, kielbasa.
4 Kielbasa sausages, sliced into coins
1 medium red onion, peeled and sliced
2 large bell peppers, stemmed, seeds removed and sliced
4 tablespoons Tuscanini Olive Oil, plus more if needed
salt, to taste
pepper, to taste
2 teaspoons dried thyme
2 teaspoons smoked paprika
Preheat oven to 400 degrees Fahrenheit and grease one very large baking sheet or two smaller ones – or line with Gefen Parchment Paper. Place the veggies and pierogies onto the sheet pan.
Whisk together the olive oil and spices in a small bowl and then pour over the pierogies and vegetables. Toss gently to combine, then spread into an even layer on one side of the pan or on one of the sheet pans if splitting into two pans. (Feel free to add a little more oil or seasoning if needed and according to taste.) Arrange the sausage coins on the other side of the sheet pan or a separate one if using two.
Bake for 30 minutes, flipping everything halfway through.
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We made this with dairy pierogies and pareve “sausage” and it was great!