Ingredients
Equipment
Method
- Clean the Blackstone griddle by scraping off any debris with a spatula and wiping it down with a paper towel.
- Preheat the Blackstone griddle to medium heat (350-400°F).
- Drizzle 1 tablespoon of olive oil onto the griddle and spread it evenly with a spatula.
- Prepare the kielbasa by leaving it whole, slicing it in half lengthwise, or cutting it into smaller pieces. Scoring the kielbasa can help prevent bursting.
- Carefully place the kielbasa onto the preheated griddle, ensuring enough space between each piece.
- Grill the kielbasa for 3-4 minutes per side, or until nicely browned and has grill marks, flipping occasionally for even cooking.
- If using toppings like onions and peppers, add them to the griddle alongside the kielbasa during the last 5-7 minutes of cooking, stirring occasionally.
- If serving in buns, lightly toast the buns on the griddle during the last minute or two of cooking, being careful not to burn them.
- Remove the kielbasa and toppings from the griddle.
- Serve the kielbasa in buns with your favorite toppings, or slice it up and serve it as part of a larger meal.
Notes
Don't overcrowd the griddle; cook in batches if necessary. Control the heat to prevent burning. Use a meat thermometer to ensure the kielbasa reaches 160°F internally. Experiment with different toppings and sauces. A well-seasoned griddle is key for preventing sticking. Clean and oil the griddle after each use. Try grilling kielbasa alongside pierogies or cutting it into chunks for kabobs. Kielbasa is sticking to the griddle: Make sure your griddle is properly seasoned and oiled. You may also need to increase the heat slightly. Kielbasa is burning on the outside but still raw inside: Reduce the heat and cook the kielbasa for a longer period of time. You can also try scoring the kielbasa to help it cook more evenly. Toppings are burning before the kielbasa is cooked: Add the toppings later in the cooking process, or move them to a cooler part of the griddle.