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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.