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:
- 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.