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How To Cook Sausage On A Blackstone Griddle

5 from 5 votes

Meaty, juicy, and perfectly cooked with crisp skin, cooking sausage on a Blackstone Griddle is easy. Expand your Blackstone recipe collection and learn how to cook sausage on a Blackstone Griddle today!

sausage with mustard on top of sauerkraut on a white platter

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No boiling, no precooking, no splitting, and no slicing the sausage open is needed when you make sausage on a Blackstone Griddle! Plump, meaty sausage retain all their juiciness when you cook them this way. Whether you’re noshing on sausage as a part of a meal or in a but with peppers and onions, this is an easy recipe to master.

What Kind Of Sausages Can You Cook on a Blackstone Griddle?

You can cook any kind of sausages on your outdoor griddle! From garlicky Octoberfest sausage to bratwurst, spicy Italian, or your favorite Polish sausage, any kind will work with this no-split sausage technique.

What you’ll love about Cooking Sausage On Your Blackstone Griddle


  • Cooking outside means you won’t heat up your kitchen!
  • Cook as many sausages as you need, all at once!
  • Get perfectly cooked sausage every time!

Ingredients

  • Sausages – About a pound of your favorite link sausage.
  • Oil – Use oil with a high smoke point, like avocado oil.
  • Water – In a squirt bottle, for steaming.

You’ll Also Need

  • Blackstone Griddle – Preheated according to the manufacturer’s directions.
  • Tongs
  • Wide spatula
  • Cooking dome
  • Squirt bottles – For holding the oil and another for the water.
cooked sausage on a blackstone served on top of sauerkraut

How To Cook Sausage On A Blackstone Griddle

  1. Preheat your Blackstone Griddle to medium-high, according to the manufacturer’s instructions. One burner should suffice if you have a larger griddle.
  2. Add some oil to the hot griddle to cover an area about 8-inches in diameter on the flattop.
  3. Carefully set the raw sausages onto the oiled section and let them brown for 2-3 minutes. Flip the sausage over and brown the other side for 2-3 minutes.
  4. Add the cooking dome to cover the sausage, then lift one side of the dome, and squirt some water next to the sausage to create steam. Cover the sausage with the dome and let them steam for 3-4 minutes.
  5. Repeat the process to steam the sausage one more time. Remove the lid when the steam has died down.
  6. Check the internal temperature of the sausage with a meat thermometer. Sausage can be safely eaten at 165-F. If the sausages aren’t close to 165-F, steam them one more time.
  7. Adding more oil if needed, turn the heat up to high to crisp the sausage skin. Cook them for 2 minutes per side to crisp the skin.
  8. Serve and enjoy!

Recommended

Chef Jenn’s Tips

  • Don’t poke the sausage while they’re cooking, or the juices will escape.
  • Sausage can be safely consumed if the internal temperature is 165-F. Use a good digital meat thermometer to test the internal temperature.
  • Lean the sausage up against each other to brown on the curved side. This will hold them while they brown.
  • Watch the heat, turning it down if the sausage get too brown, or move them to a cooler spot.

Make It A Meal

Wondering what to serve with sausages cooked on a Blackstone griddle? Why not add a side of potatoes cooked on the blackstone, or griddle some asparagus along with it. There’s plenty more you can pair with amazing sausage, including:

Storage

Leftover sausage can be kept in an airtight container in the fridge for 3-4 days. Warm them up in the microwave, covered and in a low oven, or slice them down the middle and open them up and warm them in a skillet.

Frequently Asked Questions

How long does it take to cook sausage on a Blackstone griddle?

After the griddle is hot, the sausage should only take 10-12 minutes before they’re fully cooked.

Do you have to split sauasage open to cook them on a griddle?

No! Splitting a sausage open just dries them out. Cook them this way, with a combination of steaming and browning, to get them perfectly cooked without splitting them in half!

Are sausages on a Blackstone Griddle keto or low-carb?

If your sausages are keto (no added starch or sugars) then yes, this sausage recipe is keto. Even with sausage with fillers in them, this recipe is also low-carb.

Step By Step Process

cooked sausage on a blackstone served on top of sauerkraut
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5 from 5 votes

Sausage on a Blackstone Griddle

Plump, juicy, flavorful, and not split, this tried-and-true method for cooking sausage on a Blackstone Griddle works like a charm every time!
Course Main Course
Cuisine American
Keyword baked sauerkraut, bratwurst, griddled sausage, oktoberfest, sausage, sausage on a griddle
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4 servings
Calories 347kcal
Author Chef Jenn

Equipment

Ingredients

  • 1 tabelspoons oil
  • 1 pound sausage links

Instructions

  • Preheat your Blackstone Griddle to medium-high, according to the manufacturer's instructions. One burner should suffice if you have a larger griddle.
  • Add the oil to the hot griddle to lightly cover an area about 8-inches in diameter on the flattop.
  • Carefully set the raw sausages onto the oiled section and let them brown for 2-3 minutes. Flip the sausage over and brown the other side for 2-3 minutes.
  • Add the cooking dome to cover the sausage, then lift one side of the dome, and squirt some water next to the sausage to create steam. Cover the sausage with the dome and let them steam for 3-4 minutes.
  • Repeat the process to steam the sausage one more time. Remove the lid when the steam has died down.
  • Check the internal temperature of the sausage with a meat thermometer. Sausage can be safely eaten at 165-F. If the sausages aren't close to 165-F, steam them one more time.
  • Adding more oil if needed, turn the heat up to high to crisp the sausage skin. Cook them for 2 minutes per side to crisp the skin.

Notes

Chef Jenn’s Tips

  • Don’t poke the sausage while they’re cooking, or the juices will escape.
  • Sausage can be safely consumed if the internal temperature is 165-F. Use a good digital meat thermometer to test the internal temperature.
  • Lean the sausage up against each other to brown on the curved side. This will hold them while they brown.
  • Watch the heat, turning it down if the sausage get too brown, or move them to a cooler spot.

Nutrition

Serving: 1sausage | Calories: 347kcal | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 721mg | Potassium: 281mg | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn