Pierogi kielbasa sheet tray dinners.
I'm going to take kielbasa, garlic German sausage,
and traditional Polish kielbasa,
which is a little lighter on the garlic,
but we love garlic, so this is the one
John's gonna wanna be a part of right here.
For my sister, I have turkey kielbasa.
I spread it out so I can get even pieces
and I cut on a bias, spread it around the tray.
Okay, so this is Maria's, this is people that eat pork.
So we have some peppers.
Now I'm gonna freak you out.
For each tray by the way, I did eight baby peppers
or you would do two like medium peppers, okay?
I'm making two trays so I have 16 baby peppers in here.
For each tray you need one pound or so of sauerkraut.
Now this comes already flavored as I would at home.
This already has in it caraway and cumin seed.
You could just buy plain and add caraway and cumin seed.
You can also add allspice, juniper, black pepper.
Any or all of those things are great.
Then to this mixture we're going to add onion,
and I like to leave the root end trimmed
but still attached so that most of the wedges stay together
as they're roasting in the oven, okay?
A little hot sauce and I use a teaspoon to two teaspoons,
one and a half teaspoons of chili powder or hot paprika
and I just look at that, one, two, three.
Then we use a little bit less
of smoked paprika or sweet paprika, your choice.
Then for each batch,
one teaspoon so we're gonna use two teaspoons total here
of granulated onion and granulated garlic.
Ooh, I probably will sneeze at some point here
'cause I'm getting a whole lot of nose of spice.
Ooh, hoo hoo hoo.
We have to combine all this beautiful, delicious mess.
It's easier to combine the spice first
and then douse it with olive oil or vegetable oil really.
Not the super fancy EVOO that you would dip bread in
or make a dressing with, just regular cooking oil, okay?
Now,
(glass clattering)
another toss-arooni.
And now we're going to make another perimeter
around each pan all the way to the edges
and in between that kielbasa,
tucking and maneuvering as you go here.
And keeping the center as free as possible
for our pierogi or potato dumplings.
I kind of build nests underneath the sausage
where I think the fat's gonna spill out.
Some of the fat will go to the center, too, for the pierogi,
but you also want to flavor all of this.
Then you take your favorite brand, your favorite flavor.
I just have straight up potato pierogi, 12 per tray.
Twelve per tray and try and get as much of the pierogi
onto the parchment or your non-stick foil as possible.
And we're going to flip them midway.
So after about 15 minutes,
you gotta remember to flip the pierogi
so you try and get them puffy and crispy on both sides.
We just want to barely touch them
with a little bit of cook spray.
I zested a lemon.
I'm now going to squeeze cut side up into the bowl,
and this is going to be the topper for the pierogi,
pork or turkey.
And we're going to add three good squirts.
We're gonna mix together the lemon juice
and the Dijon mustard.
And then we're going to add some sour cream, about one cup
if you're making two batches like I am,
and we just thin that out and spice it up.
I like white pepper in this and a little fine sea salt.
And we're just going to take some chive
and really finely chopped that.
Here's our pierogi, here's our sausages.
Everything's nice and golden.
(bells jingle)