Blackstone Sausage and Pierogies
Another successful recipe for a complete meal on the griddle, my friends… Blackstone Sausage and Pierogies!
This one is a spin on the popular tortellini griddle meal… but using pierogies in place of the tortellini!
Pierogies are little dumplings filled with potatoes and cheese, and sometimes with other additions like bacon and/or onions.
They were SO easy to make and extra yummy on the griddle with some added veggies, smoked sausage, and alfredo!
How to make Blackstone Sausage and Pierogies
Everything you need is shown below.
Yes, I am using store bought alfredo and frozen pierogies.
Why?… because I am a home cook, giving fellow home cooks simple hacks and tricks to make your life a little easier.
But hey, if you want to make your own homemade pierogi and homemade alfredo go right ahead 🙂
I’ve said it before, and I’ll say it again… prepping your ingredients is key in successful griddle cooking.
Griddle cooking goes FAST and having everything ready for you eliminates stress 🙂
First, preheat the Blackstone griddle or flat top grill to medium heat for a few minutes.
Then add the thawed (but not cooked) pierogies with a little water and cover with a melting dome or foil pan.
Let them go for 2 to 3 minutes total, flipping halfway through.
Cover again after flipping and add more water to steam them.
Add some cooking oil to both the pierogies and to an empty side of the griddle.
Then add some sliced peppers, diced onion, and sliced smoked sausage.
And season with kosher salt, pepper, and crushed red pepper flakes.
Cook the veggies and sausage for 3 to 4 minutes, flipping them with hibachi spatulas a few times.
And gently flip the pierogies as well.
Then add some chopped fresh spinach and minced garlic, also a little more kosher salt, pepper, and crushed red pepper flakes.
And cook another 2 to 3 minutes, mixing everything together.
Finally add a 16 ounce jar of alfredo sauce and grated parmesan cheese.
And cook another minute or two until the cheese is melted and everything is combined.
Once combined, taste for seasoning and add more salt and pepper if needed.
Then scoop the dish onto a tray or bowl using the hibachi spatulas.
Blackstone Sausage and Pierogies is my idea of pure comfort food made with love!
You really don’t need to add anything to this complete griddle meal.
Just dig in and enjoy!
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If you like Blackstone Sausage and Pierogies, you might also like these griddle recipes…
Blackstone Smashed Spaghetti Tacos
Blackstone Shrimp Tortellini Alfredo
And Blackstone Asparagus Panzanella Salad
Blackstone Griddle Side Dishes
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Blackstone Sausage and Pierogies
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 16 ounce box frozen pierogies thawed but not cooked
- cooking oil of choice
- 1 onion diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 pound smoked sausage sliced
- kosher salt, pepper, crushed red pepper flakes
- 8 ounces fresh chopped spinach
- 5 to 6 cloves garlic minced
- 1 16 ounce jar alfredo sauce
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat the griddle to medium heat. Add the thawed pierogies first, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 2 to 3 minutes total, flip them over halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.Note: If a few stick, add some cooking oil before flipping.
- Add some cooking oil to the pierogies and to an empty space on the griddle. Put the onion, red and yellow peppers, and sliced sausage over the oil and season with kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes, flipping both the pierogies and sausage/ veggies a few times with hibachi spatulas.
- Add the spinach and garlic, more kosher salt, pepper, and crushed red pepper flakes. Combine and cook everything together on the griddle for 2 to 3 minutes.
- Add the alfredo, parmesan cheese, and combine with hibachi spatulas. Taste for seasoning and add more kosher salt, pepper, and/or crushed red pepper flakes.Note: I scooped the dish into the foil pan that I used for the pierogies.
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