This easy Blackstone Kielbasa Recipe keeps things simple and classic with some briny sauerkraut, two different kinds of mustard, and fresh local kielbasa sausages right on the griddle surface. Move over bratwurst and hot dogs, you’ve met your sausage match.
Blackstone Griddle Kielbasa Recipe
I’m a big fan of hot dogs and sausage in general, but it had been a long time since I picked up kielbasa. The Kielbasa comes from Poland, and is actually the Polish word for sausage. It is most often sold in the US as “Polish Sausage”, which is smoked, but sometimes if you really check out that fresh sausage case you’ll be able to find some that are uncooked and unsmoked, which is what we’re using here.
Can’t find kielbasa? Bratwurst is a good substitute for kielbasa in this recipe.
Want to learn more about the similarities and differences between kielbasa and bratwurst? Check out this post from Home Kitchen Talk.
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Blackstone Kielbasa Recipe shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- whole grain mustard
- spicy mustard
Try our Traeger Smoked Beer Brats too!
How to make Kielbasa on your gas griddle
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Medium-low is great for this. Not too hot so it burns the outside before cooking all the way through, but not so cool that the liquid has a hard time evaporating on the surface.
Lay down a light coating of oil and brown both flat sides of the sausage.
Dome the sausages and squirt some water (or beer) under the dome. Close and let steam until it is evaporated. Continue adding more liquid and steaming for about 5 minutes total.
Uncover & Brown Buns
Uncover and let any remaining liquid cook off.
Brown the buns on the griddle surface while you are doing this.
Assemble and enjoy
Load up the buns with your sauerkraut, mustards, and the fresh, hot, kielbasa.
Try our Smoked Baked Beans with this!
Blackstone Griddle Kielbasa FAQ
In the fridge for 2-3 days max.
The microwave works fine for reheating these. I recommend only cooking as many as you can eat in one sitting, however. Sausage is best freshly cooked.
Sure! If you aren’t a fan you can omit the sauerkraut complete. I’ve also seen people use a good vinegar coleslaw for this too, and I’m not mad about it.
Macaroni Salad would be perfect for this!
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- 6 kielbasa sausages
- 6 buns
- 1 cup fresh sauerkraut (optional)
- 2 tablespoons whole grain mustard
- 2 tablespoons spicy mustard
Helpful Tools (see Recommended Products section for links to our favorites)
- Basting dome
- Squeeze bottle
- Preheat your Blackstone over medium-low heat.
- Lay down a thin layer of oil and place the kielbasa on the griddle.
- Let brown on both sides for approximately 5 minutes per side.
- Squeeze some water around the kielbasa and immediately cover. You can also use beer for more flavor, if that's your thing.
- Let them steam, adding more liquid as necessary, for another 5 minutes.
- Uncover and let all the liquid evaporate (if it hasn't already).
- Toast your buns lightly on the griddle surface, load up with sauerkraut, spread one side of the bun with whole grain mustard and the other with spicy mustard, and then top with the hot kielbasa.
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Amount Per Serving: Calories: 1406Total Fat: 114gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 69gCholesterol: 275mgSodium: 453mgCarbohydrates: 43gFiber: 2gSugar: 12gProtein: 52g
Nutrition data provided here is only an estimate.