Blackstone Sausage and Pierogies
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Posted: 09/09/24
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Need a quick dinner on the Blackstone? Try this delicious Blackstone Sausage and Pierogies recipe ready in less than 25 minutes! Made with frozen potato and cheese pierogies, smoked sausage, spinach and tossed in an Alfredo sauce.
We love cheesy carbs and hearty meat in the house — anybody with me? This amazing sausage and pierogies recipe is just downright YUMMY! Not to mention, it’s so crazy easy. It’s truly just dumping ingredients onto the Blackstone and cooking them up. The result is a creamy, hearty and flavorful meal that requires minimal effort and virtually no prep time.
This reminds me a little bit of our Blackstone tortellini and sausage recipe. There are so many different ways to cook sausage on a flat top griddle! So if you need an easy dinner that you don’t even have to think about, then turn to a quick meal like this sausage and pierogies dinner. You’re gonna love it!
Why You’ll Love this Blackstone Sausage and Pierogies Recipe
- This is the perfect dish for a busy evening! It takes less than a half hour to make and is loaded with irresistible flavor.
- Anyone can make this recipe. It’s seriously SO easy to do, whether you’re an experienced cook or not.
- This can be a complete meal all on its own. Of course, you can pair it with side dishes too, but you can serve just this for dinner too!
Ingredients for Blackstone Sausage and Pierogies
- Diced onion – I recommend using yellow onion or white onion in this recipe.
- Minced garlic – Some freshly minced garlic adds bold flavor to this incredible pierogi sausage recipe.
- Alfredo sauce – Grab a jar of your favorite alfredo sauce or make your own alfredo sauce to use in this recipe.
- Parmesan cheese – Use freshly grated parmesan cheese for the most cheesy and creamy results.
- Olive oil – Spread olive oil on the Blackstone griddle cooktop so that you food doesn’t stick!
- Kosher salt and black pepper – Season up the sausage and pierogies with some salt and pepper.
- Frozen pierogies – Grab a 16 oz bag of frozen pierogies to use in this Blackstone dinner recipe.
- Kielbasa sausage – You can use another type of sausage if you want, but the flavor of Kielbasa is so yummy!
- Fresh chopped spinach – The finishing touch on this tasty dinner is some fresh spinach.
How to Make Blackstone Sausage and Pierogies
Preheat the griddle to medium heat and then add half the olive oil to the cook top. Add the thawed pierogies, and cover with a 9×13 inch foil pan or melting dome and squirt a little water on the griddle under the dome to help steam them.
Cook for 2 minutes then flip them over, add a little more water, and cover again and cook for another 2 minutes. Once the pierogies are done cooking, set the pan or melting dome aside.
Move the pierogies to a cooler side of the griddle and add the rest of the olive oil to the hotter side of the griddle.
Put the diced onion and sliced sausage over the oil and then season with kosher salt and pepper. Cook 3 to 4 minutes, flipping both the pierogies and sausage and onions a couple times.
Add the spinach and minced garlic. Combine and cook everything together on the griddle for another 2 to 3 minutes, or until spinach starts to wilt.
Add the Alfredo sauce and Parmesan cheese, and then mix together. Let cook until the cheese is melted, 2-3 minutes.
Remove from the griddle and serve immediately!
How to Store Leftover Blackstone Pierogies and Sausage
Allow your leftovers to cool completely and then transfer to an airtight container.
FRIDGE: Store in the fridge for up to 3 days.
FREEZER: You can freeze this dish too! Transfer to a freezer safe container and freeze for up to 3 months.
How to Reheat Leftovers
For best results, reheat your leftovers in a skillet on the stove top. You can also pop them into the oven! I don’t recommend heating these in the microwave because it will make the pierogies soggy and the sausage rubbery.
Do you have boil perogies?
It is not necessary to boil the pierogies for this recipe. However, you do need to thaw them before cooking them on the griddle.
What are pierogies?
Pierogies are Polish dumplings! Traditionally they are filled with potatoes and cheese. However, you can find some with lots of different fillings like veggies, mushrooms and even fruits. For this recipe, you can make perogies from scratch if you’d like! But the froze kind from the grocery store works well too.
What to Serve with Blackstone Sausage and Pierogies
This fun dinner recipe is great paired with sides like bacon wrapped brussels sprouts, grilled green bean foil packets, and grilled cheesy bread.
Condiments like mustard dressing and sour cream would be tasty too! Grilled cauliflower and grilled foil packet potatoes are a great side dish with this meal too. You can also just serve it all on it’s own too!
Pro Tips for the Best Blackstone Sausage and Pierogies
- Slice the sausage into evenly sized slices so that they all finish cooking at the same time.
- Don’t have a Blackstone? You can make this recipe in a large skillet on the stove top!
- Feel free to use a different flavor of periogies. We love the cheese and potato ones, but any savory filling will work!
This easy dinner recipe is loaded with flavor and truly so easy to make. Pierogies and sausage is a go-to meal!
More Blackstone Dinner Recipes!
- Make Blackstone Pizza for your Friday night pizza night this week. So much better than delivery!
- Skip the drive thru and make a Blackstone Crunchwrap instead. This is a delicious version of a fast food favorite.
- Blackstone Blackened Fish is one of our favorite seafood recipes. We love this super quick recipe.
- Need a hearty meal? Make Blackstone Steak and Potatoes!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Blackstone Sausage and Perogies
This recipe whips up delicious Sausage & Pierogies in under 25 minutes. Frozen potato & cheese pierogies get crispy alongside smoky sausage & spinach, all tossed in a creamy Alfredo sauce.
Ingredients
- 16 ounces frozen pierogies thawed but not cooked
- 3 Tablespoons olive oil divided
- 1 onions diced
- 1 pound kielbasa sausage sliced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 8 ounces fresh chopped spinach
- 4 teaspoons minced garlic
- 16 ounces Alfredo sauce (1 jar)
- 1 cup shredded Parmesan cheese
Instructions
- Preheat the griddle to medium heat. Add half the olive oil to the griddle then Add the thawed pierogies, and cover with a 9×13 inch foil pan or melting dome and squirt a little water on the griddle under the dome to help steam them.
- Cook for 2 minutes then flip them over, add a little more water, and cover again and cook for another 2 minutes. (if using the foil pan use caution as it will be hot). Once done cooking, set the pan or melting dome aside.
- Move the pierogies to a cooler side of the griddle and Add the rest of the olive oil to the hotter side of the griddle. Put the onion and sliced sausage over the oil and season with kosher salt and pepper. Cook 3 to 4 minutes, flipping both the pierogies and sausage/onions a couple times.
- Add the spinach and garlic. Combine and cook everything together on the griddle for another 2 to 3 minutes or until spinach starts to wilt.
- Add the Alfredo, Parmesan cheese, and mix together. Let cook until the cheese is melted, 2-3 minutes.
- Remove from the griddle and enjoy.
Tips
Allow your leftovers to cool completely and then transfer to an airtight container.
FRIDGE: Store in the fridge for up to 3 days.
FREEZER: You can freeze this dish too! Transfer to a freezer safe container and freeze for up to 3 months.
For best results, reheat your leftovers in a skillet on the stove top. You can also pop them into the oven! I don’t recommend heating these in the microwave because it will make the pierogies soggy and the sausage rubbery.
Nutrition Information
Calories: 713kcal (36%), Carbohydrates: 39g (13%), Protein: 25g (50%), Fat: 51g (78%), Saturated Fat: 19g (119%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Cholesterol: 117mg (39%), Sodium: 2013mg (88%), Potassium: 448mg (13%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 3676IU (74%), Vitamin C: 22mg (27%), Calcium: 282mg (28%), Iron: 4mg (22%)
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