In partnership withMrs. T's Pierogies

You Should Be Grilling Pierogies — and This Easy Foil Packet Dinner Proves It

published Jun 18, 2020
Grilled Pierogies and Sausage Foil Packet Dinner
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Credit: Naomi Robinson

Now that summer is in full swing, preparing dinner on the grill most nights is practically a given. If you’ve got burgers and hot dogs on repeat right now, you’re probably itching for a little inspiration — something fast, easy, and family-friendly that’s packed with flavor.

We know just the thing: Mrs. T’s Classic Onion Pierogies. If you’re not familiar with Mrs. T’s Pierogies, they’re pasta pockets stuffed with creamy whipped potatoes, cheese, spices, and other big, bold flavors. And while you can boil, bake, sauté, or fry them, tossing them on the grill is our favorite preparation, especially during the warmer months. When tucked inside foil packets with a mix of juicy sausage, colorful veggies, and a fresh and vibrant dressing, they put a whole new spin on summer grilling.

Credit: Naomi Robinson

A Family-Friendly Dinner That’s Less of a Mess — and More Fun

Food blogger Naomi Robinson of Bakers Royale is the genius behind these foil packets. As a busy mom to a toddler, a nine-year-old, and a teenage boy, you can trust her to create the ultimate family-friendly recipe. “I am always looking for fast and easy one-dish meals,” Naomi says. “This one fits the bill. It’s low-prep, no-fuss, and grilling outside means less kitchen cleanup.” She and her family are big fans of the bold flavor Mrs. T’s Pierogies deliver and loves transforming them into easy weeknight dinners. “They add heartiness, flavor, and are an all-around crowd-pleaser.”

Grilling these stuffed pasta pockets is an unexpected way to turn them into a seriously awesome summer meal. “I absolutely love the crispy finish that grilling yields along with the slight smoky flavor it imparts,” she adds. The pierogies become a complete meal when paired with chicken sausage, seasonal vegetables like zucchini and corn, and a zesty lemon-parsley dressing all in one foil packet. That leaves you with barely any dishes in the sink after dinner, so you can spend more time outside, enjoying the summer night with your family, and less time cleaning up.

Credit: Naomi Robinson

Grilled Pierogies and Sausage Foil Packet Dinner

Serves 4

Nutritional Info


For the lemon and parsley dressing:

  • 1/2 cup

    minced fresh parsley

  • 1/4 cup

    extra-virgin olive oil

  • 3 tablespoons

    Dijon mustard

  • 1 tablespoon

    lemon zest (from 1 lemon)

  • 1 tablespoon

    lemon juice

  • 2 teaspoons

    low-sodium soy sauce

  • 1

    large clove garlic, minced

  • 1 teaspoon

    dry mustard

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    kosher salt

  • Freshly ground black pepper

For the grilled pierogies and sausage foil packets:

  • 1 (16-ounce) box

    Mrs. T's Classic Onion Pierogies (no need to thaw)

  • 10 ounces

    fully cooked chicken apple sausage, sliced

  • 2 cups

    sliced zucchini

  • 2 cups

    sliced yellow squash

  • 2 cups

    corn kernels (preferably fresh, but frozen will work as well)

  • 1

    large red bell pepper, cored and sliced


  1. Heat a grill to medium heat (350°F to 450°F). Prepare 4 (12x14-inch) sheets of heavy-duty aluminum foil or double layers of regular foil and set aside.

Make the dressing:

  1. Place 1/2 cup minced fresh parsley, 1/4 cup extra-virgin olive oil, 3 tablespoons Dijon mustard, 1 tablespoon lemon zest (from 1 lemon), 1 tablespoon lemon juice, 2 teaspoons low-sodium soy sauce, 1 large minced garlic clove, 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and several grinds black pepper in a small jar. Screw lid tightly into place and shake until the dressing is well-combined and emulsified. Alternately, you can whisk everything together in a bowl. Set aside.

Make the packets:

  1. Empty 1 (16-ounce) box Mrs. T’s Classic Onion Pierogies (no need to thaw) into a large bowl. Add 10 ounces sliced fully cooked chicken apple sausage, 2 cups sliced zucchini, 2 cups sliced yellow squash, 2 cups corn kernels, 1 sliced large red bell pepper, and the lemon and parsley dressing. Toss to combine.

  2. Evenly divide pierogies and vegetable mixture between the 4 pieces of foil. For each, bring the short ends of the foil together and fold twice to seal. Then fold the sides towards the center, making sure to leave room for steam. Place foil packets on prepared grill. Grill for 8 minutes and then turn and grill for another 8 minutes.

Recipe Notes

For an ultra-crispy and browned finish on the pierogies: Toss the pierogies and vegetables in the dressing. Place large sheets of foil directly on the grill and transfer pierogies and vegetables to foil, making sure that they do not overlap. Grill for 10-12 minutes, turning halfway through until soft and fully cooked.