Our Blackstone Kielbasa and Pierogies recipe is a simple, hearty meal that’s ideal when you want big flavor with minimal effort. Familiar ingredients—pierogies, kielbasa, bacon, onion, and cabbage—come together on a griddle to create a satisfying comfort-food dinner that’s easy to scale and quick to cook.
Easy Kielbasa and Pierogies
This recipe shines on a Blackstone griddle, letting you prepare everything in one place without dragging out multiple pans. If you’re short on time or simply want a low-fuss weeknight meal, this combination of browned kielbasa, golden-buttered pierogies, caramelized onions, crisp bacon, and tender cabbage delivers both texture and comfort in every bite.
It’s also a great recipe for feeding a crowd. You can easily double the ingredients for larger gatherings, and the flavors keep well if you make it ahead. Think creamy potato-and-cheese pierogies seared in butter, smoky kielbasa slices, sweet caramelized onions, and tangy cabbage tossed with a bright mustard-vinegar dressing—everything balances perfectly for a memorable, homey meal.
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Recipe Shopping List
You probably have most of these pantry and fridge staples on hand. For precise quantities, see the recipe card below.
- Bacon (thick-cut works best)
- Cabbage (half head or more, depending on preference)
- Yellow onion
- Kielbasa sausage
- Butter
- Cheese-and-potato pierogies
- Salt and pepper
- Apple cider vinegar
- Olive oil
- Stone-ground mustard
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How To Make This Recipe
Here’s a concise overview of the steps so you know what to expect. For exact measurements and full directions, use the printable recipe card below.
- Thaw – Make sure pierogies are thawed if they were frozen.
- Preheat – Heat your griddle to medium-high.
- Cook – Fry the bacon, onion, and cabbage until the bacon is crisp and the onion is caramelized. Keep warm.
- Brown – Slice the kielbasa and brown on both sides, then set with the cooked vegetables.
- Sear – Melt butter and brown the pierogies until golden and slightly crisp.
- Toss – Combine everything on the griddle, whisk a simple vinegar-mustard dressing, drizzle over the mixture, and toss to coat.
- Serve – Serve hot, with sour cream on the side if desired.
Try our Homemade Pierogies!
Recipe FAQ
Yes. This recipe reheats well and is ideal for making ahead for lunches or a party. Store it covered in the refrigerator for 2–3 days; reheat in the oven or on the griddle until warmed through.
Store leftovers in an airtight container or a covered pan in the fridge. Reheat in a 350°F oven until hot, or return to the griddle over medium heat and stir occasionally until warmed. Use your judgment; the dish typically keeps 3–4 days refrigerated.
Kielbasa is versatile—try it with sauerkraut, in soups, or slow-cooked with root vegetables. It pairs well with tangy or pickled sides to cut the richness.
Serve with a homemade Caesar Salad!
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Blackstone Kielbasa and Pierogies
This easy griddle meal combines cheddar-potato pierogies with browned kielbasa, caramelized onion, crisp bacon, and tender cabbage for a rich, balanced comfort food dish.
10 minutes
25 minutes
35 minutes
Ingredients
- ½ pound thick-cut bacon, chopped
- ½ head cabbage, chopped
- 1 medium yellow onion, chopped
- 1 kielbasa sausage, sliced into rounds
- ¼ cup butter
- 1 pound cheese-and-potato pierogies
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon stone-ground mustard
Instructions
- If frozen, thaw pierogies in the refrigerator before cooking.
- Preheat your griddle to medium-high heat.
- Cook the chopped bacon on the griddle until it begins to render fat. Add the chopped onion and cabbage and continue to cook until the bacon is crispy and the onions are caramelized. Transfer the mixture to a cooler area of the griddle or remove and keep warm.
- Slice the kielbasa into ¼–½ inch rounds and brown them on both sides on the griddle. Add them to the warm pile with the bacon, onions, and cabbage.
- Melt the butter on the griddle and sear the pierogies until each side is golden and slightly crisp.
- Toss the pierogies with the cooked kielbasa and vegetables, combining everything evenly.
- Whisk together the apple cider vinegar, olive oil, stone-ground mustard, salt, and pepper. Drizzle the dressing over the mixture and toss to coat.
- Serve hot, with sour cream on the side if desired.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
- Calories: 685
- Total Fat: 54g
- Saturated Fat: 24g
- Trans Fat: 1g
- Unsaturated Fat: 26g
- Cholesterol: 139mg
- Sodium: 1660mg
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 5g
- Protein: 32g
Nutrition data provided here is only an estimate.
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