Kielbasa and Pierogi Tray Bake with Sauerkraut, Sweet Peppers, Onions and Dijon Sour Cream Sauce | R

For the special sauce, stir up ingredients and place in small serving dish or funnel into plastic bottle with spout trimmed to allow sauce to pass.

For the tray bake, preheat oven to 425°F, with rack at center.   

Cut the sausage into pieces 4 to 6 inches in length with ends on slight bias. Line a large baking sheet with nonstick foil or foil and parchment and line the edges of the pan with the sausages. 

To a large bowl, add onions, peppers, sauerkraut, salt and pepper, hot sauce and spices and toss to combine. Add EVOO and toss again. Arrange the mixture along and under the sausages in a second perimeter, leaving the center tray open. Add the frozen pierogi, arrange top-side down in a single layer in center tray and spray with a little non-aerosol cooking spray.  

Bake the sausages and pierogis 15 minutes, then turn the pierogis and bake 15 to 20 minutes more until dumplings are puffed and brown.    

Rearrange the tray a bit to set the sausages and dumplings on top of the sauerkraut, drizzle with sauce and serve. 

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