Blackstone Kielbasa and Pierogies

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

  1. Preheat the Blackstone griddle – Set the griddle to medium heat and allow it to warm up.
  2. Add butter and oil – Spread butter and a drizzle of olive oil across the surface to prevent sticking.
  3. 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.
  4. Sauté onions and garlic – Add sliced onions and minced garlic to the griddle. Cook until soft and fragrant.
  5. Cook the pierogies – Place frozen pierogies on the griddle and cook for 3-4 minutes per side until golden brown and crispy.
  6. Combine everything – Toss the cooked kielbasa back in with the pierogies and onions. Season with salt, pepper, and smoked paprika if using.
  7. 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.
Blackstone Kielbasa and Pierogies

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!

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Blackstone Kielbasa and Pierogies

Blackstone Kielbasa and Pierogies

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  • Author: Kimberly
  • 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

Units Scale
  • 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:

  1. Heat your Blackstone griddle to medium heat (around 375°F).
  2. Add olive oil and 1 tbsp butter, allowing it to melt.

2. Cook the Kielbasa:

  1. Place the sliced kielbasa on the griddle and cook for 3–4 minutes per side, until browned and slightly crispy.
  2. Move the kielbasa to a cooler side of the griddle to keep warm.

3. Cook the Pierogies:

  1. Add the remaining butter to the griddle, then place the frozen pierogies in a single layer.
  2. Cook for 4–5 minutes per side, flipping occasionally, until golden brown and heated through.

4. Sauté the Onions & Garlic:

  1. Push the pierogies to one side and add sliced onions to the griddle.
  2. Cook for 3–4 minutes, stirring occasionally, until soft and caramelized.
  3. Add garlic, smoked paprika, black pepper, and red pepper flakes, cooking for 30 seconds until fragrant.

5. Combine & Serve:

  1. Toss the pierogies and kielbasa together with the onions on the griddle.
  2. 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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