Sausage & Perogy Tray Bake



Sausage & Perogy Tray Bake

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5 from 1 review


5 cups chopped green cabbage

1 red onion, sliced

2 tablespoons neutral oil, divided

Salt (to taste)

4 sausages, each cut into 3 pieces

12 frozen perogies

Sour cream, for serving


  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss cabbage and red onion with 1 tablespoon oil and salt until well coated.
  3. Spread cabbage mixture evenly onto a large sheet pan.
  4. Place sausage pieces on top of cabbage mixture.
  5. Roast for about 25 minutes, stirring halfway through.
  6. In the meantime, toss perogies with remaining oil and salt.
  7. After 25 minutes, remove tray from oven and nestle perogies into cabbage mixture.
  8. Roast for another 15 minutes, flipping perogies halfway through, until golden brown and sausage is cooked through.
  9. Serve hot, with a side of sour cream for dipping.


You won’t find hard and fast rules about measurements, ingredients or techniques here. 5 Ingredient recipes are intended to help you find your footing and confidence in the kitchen. Make them your own – you’re a great cook!

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  1. Colleen Richter

    This is a great weeknight meal for my family. Simple and delicious

    • Andrea Buckett

      I’m so glad you love it!

  2. Liz

    Hi from Burlington Andrea! This looks delicious and I think that my family will love it! Could you clarify the type of sausage that you used whether it’s raw like an Italian type sausage or cooked/cured like a kielbasa type of sausage?

    • Andrea Buckett

      Just uncooked Italian works great. Or any uncooked sausage.


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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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