Baked Honey-Garlic Sausages, Perogies and Sauerkraut

This dinner was made and on the table in about thirty-five minutes and very much satisfied my craving for some childhood comfort food.

The absolutely minimal effort it took to prepare was in no way reflective of the final result. Warm, pillowy-potato perogies with oven-baked honey garlic sausages dipped in Sweet With Heat (love this spicy mustard!) and a side of sauerkraut.  Full-fat sour cream spiked with lots of green onions to top the perogies; heavenly.

Preheat your oven to 400 degrees.

Lay your sausages on a rimmed baking sheet and bake for about 30 minutes for medium sausages; pierce with a fork and turn at the halfway mark.

Simply lay your frozen (yes frozen!) perogies on the baking sheet, brush with melted butter, and bake alongside your sausages for 20 minutes, turning at the halfway mark as well.

While everything is baking, pull your jar of sauerkraut from the recesses of the refrigerator, along with your mustard and sour cream, and slice up some green onions.

When your sausages and perogies are fully baked, plate your delicious, warm meal and enjoy with lots of spicy mustard and tangy kraut!