For the Special Sauce:
1 cup sour cream
½ cup grainy Dijon or Dijon mustard
1 teaspoon lemon zest and 2 teaspoons lemon juice
3 tablespoons minced or very finely chopped chives
Salt and white pepper, to taste
For the Tray Bake:
28 ounces (two 14-ounce) kielbasa, pork or turkey
2 small-medium onions, thinly sliced wedges with root trimmed but still attached
8 baby sweet peppers, halved, stemmed, seeded and thinly sliced lengthwise
One 16-ounce jar sauerkraut from refrigerated aisle with cumin and caraway or add a scant teaspoon each to plain
Salt and pepper
1-2 teaspoons Tabasco or other hot sauce of choice
1 ½ teaspoons each hot paprika or chili powder and smoked sweet paprika (pimenton)
1 teaspoon each granulated garlic and onion
3 tablespoons EVOO
12 frozen pierogis
Non-aerosol cooking spray
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.