Blackstone Kielbasa and Pierogies is a quick and delicious meal that brings together smoky, savory kielbasa with crispy, buttery pierogies. Cooking on the Blackstone griddle gives everything a perfect golden-brown sear while locking in flavor. This dish is perfect for a weeknight dinner, a backyard cookout, or even a hearty brunch option.
Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes with minimal prep.
- Crispy and flavorful – The Blackstone griddle creates a perfect crispy crust on the pierogies and kielbasa.
- One-pan meal – Everything is cooked on the griddle, making cleanup a breeze.
- Customizable – Add onions, peppers, or different seasonings to suit your taste.
- Great for gatherings – A crowd-pleaser that’s easy to scale up for more servings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Kielbasa sausage (sliced into rounds)
- Frozen pierogies
- Butter
- Olive oil
- Onion (sliced)
- Garlic (minced)
- Salt and pepper
- Smoked paprika (optional)
- Fresh parsley (for garnish)
- Sour cream (for serving)
Directions
- Preheat the Blackstone griddle – Set the griddle to medium heat and allow it to warm up.
- Add butter and oil – Spread butter and a drizzle of olive oil across the surface to prevent sticking.
- Cook the kielbasa – Place sliced kielbasa on the griddle and cook for about 4-5 minutes per side until browned and slightly crispy. Move to the side.
- Sauté onions and garlic – Add sliced onions and minced garlic to the griddle. Cook until soft and fragrant.
- Cook the pierogies – Place frozen pierogies on the griddle and cook for 3-4 minutes per side until golden brown and crispy.
- Combine everything – Toss the cooked kielbasa back in with the pierogies and onions. Season with salt, pepper, and smoked paprika if using.
- Serve hot – Garnish with fresh parsley and serve with a side of sour cream.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Spicy Version – Add red pepper flakes or use spicy kielbasa for extra heat.
- Cheesy Pierogies – Top with shredded cheddar or Parmesan before serving.
- Vegetable Boost – Sauté bell peppers or mushrooms for added flavor and texture.
- Herb Butter – Toss the pierogies in garlic herb butter before serving.
- Sweet & Savory – Drizzle a bit of honey or maple syrup over the kielbasa for a sweet contrast.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Not recommended, as pierogies can lose their texture.
- Reheating: Warm in a skillet or on the Blackstone over medium heat until heated through. Avoid microwaving, as it can make the pierogies soggy.
FAQs
Can I use fresh pierogies instead of frozen?
Yes! Fresh pierogies will cook a little faster, so reduce the cooking time slightly.
What type of kielbasa works best?
Smoked kielbasa is the best option, but you can also use turkey kielbasa or a spicy variety.
Do I need to boil the pierogies first?
No, frozen pierogies can go straight onto the griddle. They will crisp up beautifully.
What can I serve with this dish?
A side salad, roasted vegetables, or coleslaw pair well with this meal.
Can I cook this in a regular pan?
Yes! Use a large skillet over medium heat, following the same steps.
How do I keep the pierogies from sticking?
Use a good amount of butter and oil, and avoid moving them too soon while they cook.
Can I make this ahead of time?
You can prep ingredients ahead, but it’s best cooked fresh for the crispiest texture.
Is this dish kid-friendly?
Absolutely! The mild flavors and crispy texture make it a hit with kids.
Can I add cheese to the pierogies?
Yes! Sprinkle shredded cheese on top right before serving for a cheesy twist.
What’s the best way to slice the kielbasa?
Slice it into rounds or on a bias for a more elegant presentation.
Conclusion
Blackstone Kielbasa and Pierogies is a simple yet satisfying meal with crispy, golden pierogies and smoky, flavorful kielbasa. Whether you’re making it for a quick dinner or a fun weekend meal, this dish is sure to be a hit. Try out different variations to make it your own, and enjoy this hearty, comforting favorite!
PrintBlackstone Kielbasa and Pierogies
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Griddle
- Cuisine: Polish-American
Description
This Blackstone Kielbasa and Pierogies recipe is a quick and delicious meal featuring crispy, golden pierogies and smoky, seared kielbasa, all cooked on the flat-top griddle. Tossed with sautéed onions and butter, it’s a simple yet flavorful dish that’s perfect for weeknights or cookouts!
Ingredients
- 1 (14 oz) package kielbasa, sliced into 1/2-inch rounds
- 1 (16 oz) package frozen pierogies
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (optional)
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- 1/4 cup sour cream (for serving)
Instructions
Preheat the Blackstone Griddle:
- Heat your Blackstone griddle to medium heat (around 375°F).
- Add olive oil and 1 tbsp butter, allowing it to melt.
2. Cook the Kielbasa:
- Place the sliced kielbasa on the griddle and cook for 3–4 minutes per side, until browned and slightly crispy.
- Move the kielbasa to a cooler side of the griddle to keep warm.
3. Cook the Pierogies:
- Add the remaining butter to the griddle, then place the frozen pierogies in a single layer.
- Cook for 4–5 minutes per side, flipping occasionally, until golden brown and heated through.
4. Sauté the Onions & Garlic:
- Push the pierogies to one side and add sliced onions to the griddle.
- Cook for 3–4 minutes, stirring occasionally, until soft and caramelized.
- Add garlic, smoked paprika, black pepper, and red pepper flakes, cooking for 30 seconds until fragrant.
5. Combine & Serve:
- Toss the pierogies and kielbasa together with the onions on the griddle.
- Garnish with chopped parsley and serve hot with a dollop of sour cream.
Notes
- Swap smoked sausage or andouille for a different flavor.
- If using fresh pierogies, they may cook a bit faster than frozen ones.
- Add bell peppers for extra color and sweetness.
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