Foil Packet Sausage and Pierogies
A simple meal for the grill, campfire, or oven.
Ingredients (4 Servings)
- 1 package (16 oz) frozen potato and cheese pierogies
- 14 oz smoked sausage, sliced into 1/2-inch rounds
- 1 large onion, sliced
- 1 bell pepper, sliced (any color)
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley or green onions for garnish
Instructions
1. Prepare the Packets
Preheat:
- Grill: medium heat (about 400°F / 200°C)
- Oven: 425°F (220°C)
In a large bowl, combine:
- Frozen pierogies
- Smoked sausage
- Onion
- Bell pepper
Drizzle with melted butter and olive oil.
Add garlic powder, paprika, pepper, and salt. Toss until evenly coated.
2. Assemble
Tear off four large sheets of heavy-duty aluminum foil.
Divide the mixture evenly among the sheets.
Fold and seal each packet tightly, leaving a little room for steam to circulate.
3. Cook
On the Grill
- Place packets on the grill.
- Cook 20–25 minutes.
- Flip halfway through cooking.
In the Oven
- Place packets on a baking sheet.
- Bake 25–30 minutes.
The pierogies should be tender and the sausage heated through.
4. Add Cheese (Optional)
Carefully open the packets.
Sprinkle cheddar cheese over each serving.
Close loosely and let sit 2–3 minutes until melted.
5. Serve
Top with parsley or green onions.
Serve directly from the foil packet or transfer to plates.
Optional Variations
- Add sliced mushrooms.
- Use kielbasa for extra flavor.
- Mix in sauerkraut before cooking.
- Serve with sour cream, spicy mustard, or ranch dressing.
Make-Ahead Tip
Assemble the packets up to 24 hours in advance and refrigerate until ready to cook.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4