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Blackstone Kielbasa and Pierogies

Our Blackstone Kielbasa and Pierogies recipe is the perfect dish when you want something delicious and hearty on the table but don’t actually want to put much thought or effort into it. Lots of ingredients, most of which you probably already have, come together to form something more together than what they are on their own.

Blackstone Grilled Pierogies and Kielbasa

Easy Kielbasa and Pierogies

I love cooking on our gas griddles. This is a dish that would take 4 different pans on the stovetop and with the number of dishes we dirty on a daily basis, any recipes we can make that limit the amount of dishes is a good one.

This dish also feeds an army, is easily doubled if you have a particularly large army to feed, and has all the good flavors and textures you could possibly want. Creamy potatoes with all the cheese you want, wrapped in dough, and fried in butter. Crispy bacon. Tender cabbage. Caramelized onion. Salty, savory kielbasa that’s perfectly browned. This might be as close to perfect comfort food as it gets.

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Blackstone Grilled Pierogies and Kielbasa

Blackstone Kielbasa and Pierogies 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.

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  • Bacon
  • Cabbage
  • Yellow onion
  • Kielbasa
  • Butter
  • Pierogies
  • Salt
  • Pepper
  • Apple cider vinegar
  • Olive oil
  • Stone ground mustard

60+ Incredible Blackstone Recipes

Blackstone Grilled Pierogies and Kielbasa

How to make Kielbasa and Pierogies on the Blackstone

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.



Make sure your pierogies aren’t frozen.



Heat up your griddle to medium-high heat.



Cook the bacon, onion, and cabbage until the bacon is crispy. Move to a cooler side of the griddle, or remove from the griddle completely and cover to keep warm.

Brown the kielbasa on both sides of the rounds.

Melt the butter and brown the thawed pierogies on both sides.

Mix everything together.



Mix together the oil, vinegar, mustard, and salt and pepper. Drizzle over the whole shebang and toss gently to coat.



Serve hot with a side of sour cream (if that’s your kind of thing!)

Try our Homemade Pierogies!

Blackstone Grilled Pierogies and Kielbasa

Blackstone Kielbasa and Pierogies FAQ

Can this dish be made in advance?

Yes! This is a perfect dish to make ahead of time for lunches for days, to bring along to a party, or to bring to a friend for an easy dinner. It can be covered and reheated in the oven and stored for 2-3 days in the fridge before serving.

What’s the best way to store and reheat this dish?

We kept it stored in a disposable foil pan covered with foil in the fridge for 3-4 days. You could likely stretch it to 5-6 days if you needed to, but use your best judgment and comfort level with leftovers.

What other ways can you serve kielbasa?

Try this delicious Slow Cooker Kielbasa and Sauerkraut recipe if you have extra kielbasa you need to use! It is delicious and simple!

Serve with a homemade Caesar Salad!

Blackstone Grilled Pierogies and Kielbasa

More great griddle recipes to love!

Kielbasa and Pierogies
Yield: 8 servings

Blackstone Kielbasa and Pierogies

Kielbasa and Pierogies

This delicious dish is full of cheddar potato pierogies and tender kielbasa sausage along with caramelized onion and cabbage.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1/2 pound thick-cut bacon
  • 1/2 head cabbage, chopped
  • 1 medium yellow onion, chopped
  • 1 kielbasa sausages
  • 1/4 cup butter
  • 1 pound cheese and potato pierogies
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon stone ground mustard


  1. If your pierogies are frozen, let them thaw in the fridge.
  2. Once they are thawed, preheat your griddle over medium-high heat.
  3. Chop up the bacon into bite-sized pieces and cook it along with the onion and cabbage on the griddle. Remove once the bacon is crispy and the onion is caramelized. Remove from the griddle and cover to keep hot. If you have a large griddle, you can move to one side and reduce the heat to low and cover with a large dome to keep warm.
  4. Slice the sausage into rounds and brown on both sides. Move over to the warm pile with the cabbage, onions, and bacon.
  5. Melt the butter on the griddle and cook the pierogies until they are browned on both sides.
  6. Toss everything together.
  7. Whisk together the vinegar, olive oil, and mustard. Drizzle over the whole pile and toss to evenly distribute.
  8. Enjoy hot with a side of sour cream (if desired.)

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 685Total Fat: 54gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 139mgSodium: 1660mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 32g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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