Blackstone Kielbasa, Pierogies, and Caramelized Onions
Blackstone kielbasa, pierogies, and caramelized onions turn a few hearty ingredients into a satisfying griddle dinner. The kielbasa develops crisp, smoky edges while the pierogies become golden outside and stay tender and cheesy inside.
The key is using two heat zones. Cook the onions slowly on medium-low heat while the kielbasa and pierogies brown over medium heat, then bring everything together for a final toss. A quick mustard-sour cream sauce adds a tangy finish without overpowering the sausage.
Pro Tips for the Best Griddle Pierogies
Thaw the Pierogies First
Fully thawed pierogies brown evenly and cook through before their surfaces become too dark. Pat them dry so they sear instead of steaming.
Give the Onions Time
Keep the onions over medium-low heat and stir them regularly. Rushing with high heat produces scorched edges instead of the deep sweetness of properly caramelized onions.
Use a Light Hand With Oil
Kielbasa releases some fat as it cooks. Start with only enough oil and butter to coat the griddle, then add more only if the pierogies begin to stick.
Easy Variations
- Use smoked Portuguese linguiça in place of kielbasa.
- Add sliced bell peppers or sautéed cabbage.
- Substitute sauerkraut for half of the caramelized onions.
- Use onion, sauerkraut, or jalapeño-cheddar pierogies instead of potato and cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Store the mustard-sour cream sauce separately.
Reheat the kielbasa and pierogies on a lightly oiled griddle or skillet over medium-low heat for 5 to 7 minutes, turning occasionally. This restores the crisp exterior better than a microwave.
Food-Safety Note
Use fully cooked kielbasa and heat it to 165°F before serving. Keep the sour cream sauce refrigerated until mealtime.
Ingredients
Ingredients
- 2 packages (16 ounces each) frozen potato-and-cheddar pierogies, thawed
- 14 ounces fully cooked kielbasa, sliced into ½-inch rounds
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter, divided
- 1 tablespoon avocado oil, plus more if needed
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
For the Mustard-Sour Cream Sauce
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Pinch of kosher salt
Equipment Needed
- Blackstone griddle
- Two griddle spatulas
- Mixing bowl
- Instant-read thermometer
Instructions
Step 1: Make the Sauce
Stir together the sour cream, Dijon mustard, apple cider vinegar, and a pinch of salt. Refrigerate until serving.
Step 2: Preheat Two Griddle Zones
Preheat one side of the Blackstone to medium-low heat and the other to medium heat. Add 1 tablespoon butter to the cooler side and the avocado oil to the medium side.
Step 3: Caramelize the Onions
Add the onions to the medium-low zone. Cook for 18 to 22 minutes, stirring every few minutes, until soft and deeply golden. Add a tablespoon of water if the onions begin to scorch.
Step 4: Brown the Kielbasa
Place the sliced kielbasa on the medium zone in a single layer. Cook for 6 to 8 minutes, turning occasionally, until browned on both sides and heated to 165°F. Move it to a cooler area.
Step 5: Crisp the Pierogies
Add the remaining tablespoon of butter to the medium zone. Arrange the thawed pierogies in a single layer and season with garlic powder, smoked paprika, and black pepper. Cook for 4 to 5 minutes per side until crisp and golden.
Step 6: Combine
Bring the kielbasa, pierogies, and caramelized onions together. Toss gently and cook for 1 to 2 minutes so the flavors combine.
Step 7: Garnish and Serve
Sprinkle with chopped parsley and serve hot with the mustard-sour cream sauce on the side.
