These Blackstone pierogies and kielbasa are an easy Blackstone weeknight meal of fried dumplings, tender smoked sausage, and sautéed onions that can be made entirely on your outdoor griddle in less than 30 minutes.
Pierogies and kielbasa are a family favorite for us, and although we frequently enjoy the dumplings boiled and drizzled with butter, I love the browning and crispiness of pan-fried pierogies. The large surface area of the Blackstone or outdoor griddle means you can cook your dumplings, sausage, and onion all at once without juggling multiple pans.
Why You'll Love This Recipe
- It comes together and cooks quickly, making it easy for a weeknight meal.
- The heat retention of the cast iron griddle promotes plenty of browning and crisped edges on the sausage and pierogies.
Ingredients and Substitutions
- Pierogies--You can use any flavor of frozen pierogies, or an assortment.
- Oil--Any neutral flavored oil will work here, like vegetable or sunflower or olive oil. Use whatever you've got on hand.
- Kielbasa--This is a type of smoked sausage popular in Polish cuisine. It's not necessary to remove the outer layer of this sausage. You can use another type of smoked sausage or garlic sausage, if you prefer.
How to Cook Pierogies on the Blackstone
- Heat the griddle to medium. Coat the surface evenly with oil.
- Add the pierogies to one side and the sausage and onion to the other side, and cook, flipping once, until everything is golden and cooked through.
FAQs
Yes, but you'll need to cook everything in batches to avoid crowding.
No. They will cook through from the heat of the griddle.
A bowl of sour cream and some melted butter are a must for drizzling overtop. A light side dish like a green salad or overnight marinated salad would make a great accompaniment to this simple meal.
Tips and Troubleshooting
- Monitor the temperature of the griddle. If the pierogies, sausage, or onion begin to burn, reduce the heat.
- Store leftovers in an airtight container in the fridge and enjoy within 3 days.
- Reheat in a skillet or on the Blackstone over medium-low heat until warmed through.
More Blackstone Recipes You'll Love
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Recipe
Blackstone Pierogies and Kielbasa
Equipment
- Blackstone griddle (or other large griddle)
Ingredients
- ¼ cup oil
- 1 medium onion cut in half and sliced into half-moons
- 1 ring (11 oz/300 g) kielbasa or other smoked sausage sliced into ½-inch pieces
- 30 to 35 frozen pierogies
- Melted butter and sour cream for serving
Instructions
- Heat the griddle to medium. Coat the surface with an even layer of oil.
- Arrange the onion and sausage in a single layer on one side of the griddle and arrange the pierogies in a single layer on the other side.
- Cook, flipping the pierogies and sausage once, until cooked through and golden brown on the outside, about 6 minutes per side.
- Serve immediately, with butter and sour cream on the side.
Notes
- Adjust the heat--Monitor the temperature of the griddle. If the pierogies, sausage, or onion begin to burn, reduce the heat.
- Storage--Store leftovers in an airtight container in the fridge and enjoy within 3 days.
- Reheating--Reheat in a skillet or on the Blackstone over medium-low heat until warmed through.
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