Sheet Pan Sausage, Pierogi, and Cabbage

Ingredients

• 1 lb / 454 g Chicken apple sausage
• 1 lb / 454 g (about 15) Potato and cheddar pierogi
• 1 medium head (908 g) Green cabbage
• 2 Tbsp Olive oil
• 1 tsp Seasoning salt
• 2 Tbsp Yellow mustard
• 2 Tbsp Mayonnaise
• 2 Tbsp Maple syrup

Method

1. Heat the oven to 400°F / 200°C. Use a large rimmed sheet pan. If the pan is crowded, the cabbage steams instead of browning. A second pan is fine. The post did not oil the pan first.
2. Cut the chicken apple sausage into 1-inch rounds. The linked sausage is the smoked chicken-and-apple kind, which is already cooked. Cut the cabbage into wedges and trim the core enough that the wedges hold together. Leave the pierogi whole. The post uses fresh or frozen pierogi, about 15 in a pound.
3. Spread the sausage, pierogi, and cabbage on the pan in one layer. The pierogi need contact with the metal if you want browned spots. Drizzle the olive oil over the pan and sprinkle on the seasoning salt, mostly on the cabbage.
4. Roast 25 to 30 minutes, turning the pierogi and the sausage once, about halfway. The cabbage should be tender with browned edges. The sausage should be hot through. If you use a raw sausage instead, cook it until the center is no longer pink.
5. Stir the yellow mustard, mayonnaise, and maple syrup together. The post used 2 tablespoons of each and did not name the mustard. This version uses yellow mustard. Drizzle the sauce over the pan.
6. Serve 4 plates. The post did not give a yield. Four plates is the cut used here, about a quarter of the sausage and the pierogi on each plate, with the cabbage. Leftovers keep covered in the fridge for a few days. Reheat them on a pan until the sausage is hot in the center again.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 plates: the chicken apple sausage, the potato-and-cheddar pierogi, a medium head of green cabbage, the olive oil, the seasoning salt, the yellow mustard, the mayonnaise, and the maple syrup. The post did not give a yield. Four plates is the cut used here. The post said a head of cabbage and did not weigh it, so the count uses the USDA medium head, 908 g. The sausage row is smoked chicken and apple sausage, and that package lists a pork casing. The pierogi row is potato and cheddar. Added sugars are the maple syrup, 6 g per plate. About 3.8 g of other sugars per plate sit in the sausage and the pierogi, and those rows do not split added sugar from naturally occurring sugar. The seasoning salt, the sausage, and the pierogi are the salty parts.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy is in the pierogi. The counted pierogi are potato and cheddar, and that package lists cheddar, whey, and buttermilk. Use 1 lb / 454 g of potato pierogi whose package does not list milk. The sauce is yellow mustard, mayonnaise, and maple syrup. Read the mayonnaise jar. Most mayonnaise is egg and oil, and some jars add dairy. This is a kitchen note, not a dairy-free certification.

• Gluten-free style

  The wheat is in the pierogi. Use 1 lb / 454 g of pierogi from a bag that says gluten-free, or the plate is a different dinner. Read the sausage, the mustard, and the seasoning salt. Cabbage, olive oil, mayonnaise, and maple syrup do not call for wheat. The seasoning salt used for the count lists cornstarch, not wheat. This is a kitchen note, not a gluten-free certification.

• No pork

  The sausage row used for the count is stuffed in a natural pork casing. Use 1 lb / 454 g of chicken apple sausage whose package does not list pork. Cabbage, pierogi, oil, seasoning salt, mustard, mayonnaise, and maple syrup do not call for pork. Read the pierogi anyway. This is a kitchen note, not a diet certification.

• No chicken

  The post said another sausage works in the same pan. Use 1 lb / 454 g of fully cooked kielbasa, or cook a raw pork sausage until the center is no longer pink. The plate is no longer a chicken sausage dinner.

• Egg-free sauce

  Mayonnaise is the egg in the drizzle, and the counted pierogi also list eggs. Skip the mayonnaise and stir the mustard and maple syrup with 2 Tbsp of olive oil you already have, and use pierogi whose package does not list egg. That oil is extra. It is not in the count. This is a kitchen note, not an allergen clearance.