This easy Blackstone Kielbasa Recipe keeps things simple and classic: briny sauerkraut, two mustards (whole grain and spicy), and fresh kielbasa sausages cooked right on the griddle. If you’re looking for a straightforward, flavorful sausage sandwich for backyard cooking, this recipe is a winner.
Blackstone Griddle Kielbasa Recipe
Kielbasa—literally the Polish word for sausage—is often sold in the U.S. as “Polish sausage.” It commonly comes smoked, but you can find fresh, unsmoked versions in the fresh sausage case. This recipe works well with either style, and if you can’t find kielbasa, bratwurst makes an excellent substitute.
Cooked on a flat griddle like a Blackstone, kielbasa develops a great sear while staying juicy inside thanks to a brief steaming step. Serve it in toasted buns with sauerkraut and your choice of mustards for a classic, satisfying meal.
Recipe Shopping List
You likely already have some of these at home. For exact quantities, see the ingredients list in the recipe card below.
- Kielbasa sausages (or bratwurst as a substitute)
- Sauerkraut (fresh or jarred)
- Whole grain mustard
- Spicy mustard
- Buns for serving
How To Make This Recipe
Below is a clear overview of the cooking process. The full, step-by-step instructions and ingredient amounts are provided in the recipe card at the end.
- Preheat – Set the griddle to medium-low. You want enough heat to brown the outside without burning before the interior warms through.
- Sear – Add a light coating of oil and brown the sausage on both flat sides to develop color and flavor.
- Steam – Use a basting dome or cover and squirt a small amount of water (or beer for added flavor) under the dome. Let the steam evaporate, repeating as needed for about 5 minutes total to heat sausage through.
- Brown buns – Uncover, let any remaining liquid evaporate, and toast buns on the griddle until lightly golden.
- Assemble – Spread whole grain mustard on one side of the bun and spicy mustard on the other, add sauerkraut if desired, and nestle in the hot kielbasa.
Recipe FAQ
How do you store leftovers?
Store leftover kielbasa and assembled components separately in the refrigerator for 2–3 days. Keeping buns and sauerkraut separate helps maintain texture.
What’s the best way to reheat leftovers?
Reheat on the griddle or in a skillet for best texture and flavor. A quick microwave reheats faster but may soften the casing. Reheating in a pan or on the griddle helps restore crispness.
Are there any substitutions for sauerkraut?
Yes. If you don’t like sauerkraut, try vinegar-based coleslaw or skip it entirely. Pickles, grilled onions, or a pepper relish are also tasty alternatives.
More Backyard BBQ Classics
- Bacon-Wrapped Cheddar Brats
- Pulled Chicken Sandwich
- 3-2-1 Ribs
- Smoked Juicy Lucy
- Sweet Chili Chicken Leg Quarters
- Grilled Pork Tenderloin
Blackstone Kielbasa
This simple griddle recipe takes less than 20 minutes and delivers classic kielbasa flavor with minimal fuss.
Ingredients
- 6 kielbasa sausages
- 6 buns
- 1 cup fresh sauerkraut (optional)
- 2 tablespoons whole grain mustard
- 2 tablespoons spicy mustard
Helpful Tools
- Basting dome or cover
- Tongs
- Squeeze bottle for water or beer
Instructions
- Preheat your Blackstone or flat-top griddle to medium-low heat.
- Lightly oil the griddle and place the kielbasa on the surface in a single layer.
- Brown the sausages on both flat sides, roughly 5 minutes per side, until they develop a golden crust.
- Squeeze a small amount of water (or beer) around the sausages and immediately cover with a dome to trap steam.
- Steam for about 5 minutes total, adding small amounts of liquid as needed so the sausages heat through without drying out.
- Remove the dome and let any remaining liquid evaporate; continue to brown if needed.
- Toast the buns lightly on the griddle, spread whole grain mustard on one side and spicy mustard on the other, add sauerkraut if using, then place the hot kielbasa in the bun.
- Serve immediately and enjoy.
Recommended Tools
Use a good-quality basting dome, reliable tongs, and a squeeze bottle for controlled steaming. These simple tools make griddle cooking easier and more consistent.
Nutrition Information
Yield: 6 | Serving Size: 1
Amount per serving (estimate):
Calories: 1406 | Total Fat: 114g | Saturated Fat: 38g | Trans Fat: 1g | Unsaturated Fat: 69g | Cholesterol: 275mg | Sodium: 453mg | Carbohydrates: 43g | Fiber: 2g | Sugar: 12g | Protein: 52g
Nutrition data is an estimate.