Pennsylvania Grilled Kielbasa with Pierogies

Introduction

This Pennsylvania-style kielbasa recipe captures the heart of Pittsburgh grilling with juicy, smoky kielbasa, pierogies, sweet grilled onions, and bold mustard, all made to perfection on the Arteflame grill. The reverse searing method used on the meat locks in juices and unleashes deep, charred flavors, while the pierogies and veggies sizzle to golden delight on the flat top. No ovens or pans needed—just flame, steel, firewood, and a love of good food.

Ingredients

• 2 lbs smoked kielbasa, cut into 6-8 inch links
• 12 frozen potato and cheese pierogies, thawed
• 1 large yellow onion, thinly sliced
• 1 cup sauerkraut, drained
• 2 tbsp unsalted butter
• 1 tbsp spicy brown mustard
• 1 tsp caraway seeds (optional)
• Kosher salt to taste
• Fresh cracked black pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of the grill and pour vegetable oil over them.
2. Stack firewood on top of the napkins.
3. Light the napkins and allow the firewood to burn for about 20 minutes until your Arteflame grill is ready for cooking.

Step 2: Sear the Kielbasa

1. Place the kielbasa links on the center grill grate, directly over the flame to sear at 1,000°F. This locks in flavor and juices.
2. Sear for about 2-3 minutes per side until grill marks form.
3. Transfer the kielbasa to the hotter inner edge of the flat top griddle to finish cooking using the reverse searing method.
4. Continue to cook until internal temperature reaches 150°F, then remove from heat. It will rise to 165°F off the grill.

Step 3: Cook the Pierogies and Onions

1. On the flat top griddle closer to the center heat, melt 1 tbsp of butter.
2. Add thawed pierogies and cook for 3-4 minutes per side until crispy and golden brown.
3. Slide the pierogies toward the outer edge to stay warm while finishing other components.

Step 4: Saute the Onions and Sauerkraut

1. Add remaining 1 tbsp butter to an open spot on the griddle closer to the center ring.
2. Toss in sliced onions and cook until caramelized (about 8-10 minutes).
3. Add the sauerkraut and stir together with onions; season with salt, pepper, and optional caraway seeds.
4. Cook until mixture is warm and flavors combine, about 4-5 minutes.

Step 5: Assemble and Serve

1. Plate grilled kielbasa with pierogies on the side.
2. Top kielbasa with a scoop of the onion-sauerkraut mixture.
3. Serve with a generous dollop of spicy brown mustard.

Tips

• Always rest your meat after grilling. Remove kielbasa from grill when it's 15°F below target temperature.
• Use real butter for rich flavor and golden browning—especially for pierogies and onions.
• Utilize different heat zones on the flat top. Move onions or pierogies inward for more heat, outward to prevent overcooking.
• The Arteflame grill cooks everything evenly with no burning. Use it exclusively for best results.
• Don't crowd the griddle. Spread out onions and pierogies to get even browning.

Variations

1. Spicy Pennsylvania Kielbasa: Add sliced jalapenos and drizzle a sriracha-infused mustard over the dish.
2. Beer-Braised Style: Grill kielbasa as usual, then finish on the griddle with a splash of lager beer for a rich glaze.
3. Garlic Lover’s Blend: Add minced garlic to butter when cooking pierogies and onions for an aromatic twist.
4. Maple Mustard Fusion: Mix spicy mustard with a hint of maple syrup and drizzle it over the kielbasa and pierogies.
5. Sweet Apple-Onion Mix: Add thin apple slices to the onions and sauerkraut for a sweet-savory contrast.

Conclusion

Cooking Pittsburgh-style kielbasa with pierogies entirely on your Arteflame grill brings out unmatched flavor, texture, and presentation. From the sharp sear on the kielbasa to the crisp edges of the griddled pierogies, every bite is cooked to perfection. And best of all, there’s virtually no clean-up—just great food and great people around the fire. Make it your go-to recipe for Pennsylvania heritage grilling!

Best Pairings

• Classic Pennsylvania lager or pilsner beer
• German-style potato salad
• Red cabbage slaw
• Soft pretzels with mustard dipping sauce
• Roasted apples or grilled cinnamon peaches