Sausage on a Blackstone Griddle

5 from 6 votes

Plump, juicy, flavorful, and not split, this tried-and-true method for cooking sausage on a Blackstone Griddle works like a charm every time!

Prep Time5

Cook Time12

Course: Main Course

Cuisine: American

Keyword: baked sauerkraut, bratwurst, griddled sausage, oktoberfest, sausage, sausage on a griddle

Servings: servings

Calories: 347kcal

Author: Chef Jenn

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.

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.