Cheesy Sheet Pan Beer Bratwurst and Pierogies

Fall calls for comfort food, and this sheet pan supper, created by the talented @vargacooks, checks all the boxes. Juicy Grimm’s Beer Bratwurst, crispy-edged pierogies, caramelized onions and peppers, and a generous blanket of melty cheddar come together for the ultimate cozy dinner. Add a little sauerkraut, sour cream, and chipotle aioli, and you’ve got a seriously satisfying fall feast. The best part? It’s ready in 20 minutes! Enjoy.

Prep: 10 minutes
Cook: 20 minutes
Serves: 4

Ingredients

The Base

  • 1 pack Grimm’s Beer Bratwurst
  • 20 frozen pierogies (we suggest potato & cheddar)
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 cup smoked cheddar cheese, shredded
  • 1 tbsp butter or olive oil (for sautéing)
  • 1 tsp olive oil (for tossing)
  • Salt and freshly cracked black pepper, to taste

 

The Finishes

  • 2 green onions, finely chopped
  • 2 tbsp fresh Italian parsley, finely chopped
  • Sauerkraut, warmed
  • Sour cream
  • Chipotle aioli

Instructions

  1. Caramelize the Aromatics. Melt the butter (or heat your oil of choice) in a large skillet over medium-high heat. Add the thinly sliced yellow onion and red bell pepper. Sauté for 7 to 10 minutes, stirring occasionally, until the vegetables are softened, fragrant, and beautifully caramelized around the edges.
  2. Crisp the Brats. While the veggies cook, place the Grimm’s Beer Bratwurst in your air fryer. Cook at 400°F (200°C) for 6 minutes until juicy and lightly browned. Remove and set aside. (Alternative: Slice the brats and sear them directly in the pan with the peppers and onions, or char them on a grill).
  3. Parboil the Pierogies. Bring a medium pot of salted water to a rolling boil. Drop in the frozen pierogies and cook according to the package directions (usually until they float to the top). Drain thoroughly, transfer to a bowl, and gently toss with a splash of olive oil to keep them from sticking together.
  4. Assemble and Broil. Preheat your oven’s broiler to High and position the oven rack 4 to 6 inches below the heat element. On a large sheet pan, arrange the air-fried brats and tender pierogies, then scatter the sautéed peppers and onions evenly across the tray.
  5. Melt to Perfection. Blanket the mixture with the shredded smoked cheddar cheese. Transfer the sheet pan to the oven and broil for 2 to 4 minutes. Watch it closely, checking every 30 seconds, until the cheese is completely melted, bubbling, and golden-brown, and the brats achieve a perfect crispy edge.
  6. Garnish and Serve. Using oven mitts, carefully remove the hot tray from the oven. Season with a final pinch of salt and freshly cracked black pepper. Garnish generously with the chopped green onions and fresh parsley. Serve hot right off the pan with sides of tang sauerkraut, cool sour cream, and smoky chipotle aioli for dipping.

Featured In This Recipe

Products Used

Quality ingredients make all the difference. Find these Grimm's products at your local grocery store.

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