Blackstone Sausage and Pierogies recipe is a complete meal all made on the griddle with veggies, sausage, alfredo, and pierogies!
EQUIPMENT
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Blackstone Griddle
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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
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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.
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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.
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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.
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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.
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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.