Looking for a quick weeknight dinner recipe to make on the griddle? This easy Blackstone sausage and potatoes dish is what you need! With just 5 simple ingredients and about 25 minutes of cook time, you can have a delicious and inexpensive dinner that the whole family will love.
Why You’ll Love this Easy Blackstone Recipe:
- Great for beginners – If you’re just starting out with griddle cooking, then you may be intimidated about using the flat top grill. This easy recipe is perfect for Blackstone beginners because it’s inexpensive to make and doesn’t require any advanced cooking techniques.
- Few simple ingredients – Just 5 simple ingredients keep this recipe easy and inexpensive.
- Easy to make in just a few steps – This is basically a sheet pan dinner, but for the griddle! Everything gets layered and cooked together, so there are minimal steps.
- Healthy griddle recipe – Just a very small amount of avocado oil (or cooking oil of your choice) is used, and you can easily substitute turkey sausage. So you don’t have to feel guilty with this Blackstone recipe!
Video
The Layering Strategy for Sausage and Potatoes
Think of this like a sheet tray dinner – everything gets chopped, layered in a specific order, and cooked together under a dome to help speed up the process. The potatoes take the most time to cook, so while I’m prepping the other vegetables, I add them to the griddle first and cover them with the melting dome.
Then, layering the sausage slices on top allows the rendering fat to drip down and get absorbed by the potatoes for extra flavor. The same goes for the green beans and onions – the steam comes up and cooks everything under the dome while infusing extra flavor.
*Be sure to try another one of our favorite potato and vegetable stir fry-style dishes, this cowboy steak stir fry with chimichurri.
Ingredients for Sausage and Potato Stir Fry
This griddle dinner is all about keeping things simple, and most simple recipes have very few ingredients. Here’s what you’ll need:
- smoked sausage – I used smoked sausage, but kielbasa, andouille, or smoked turkey sausage, or even pre-cooked Italian sausage would work great. Cut the sausage into bite-sized rounds before adding to the griddle.
- baby yellow potatoes – I love the baby yellow potatoes for this recipe. Cut the larger ones in half or quarters to expose more surface area and to ensure that all of the potatoes cook evenly on the griddle.
- sweet onion – Cut into bite-sized chunks. Potatoes and onions are like a match made in heaven.
- fresh green beans – Cut them into halves or thirds depending on size.
- All-purpose seasoning – I used my own Shake That seasoning, but any AP seasoning or even salt, pepper, and garlic will work.
How to Make Smoked Sausage and Potatoes on the Griddle
This recipe is all about layering and timing. The potatoes take the longest to cook, so they go down first. Then we layer everything else on top and let the steam do the work. Here’s how it’s done:
Step 1: Start cooking the potatoes
Be sure that all of your potatoes are comparable in size. If you’re using the recommended baby yellow potatoes, then some will need to be cut in half and larger potatoes will need to be cut in quarters or sixths. The goal is to get all your potato pieces roughly the same size so they cook evenly. And obviously, the smaller the potato chunks, the more quickly they will cook through.
Simply add a bit of cooking oil to the warm griddle surface, and toss the cut potatoes in the oil. Then group the potatoes together on the griddle so they’ll fit under a melting dome. Place the dome on top, and allow the potatoes to cook untouched for several minutes while you prep the other vegetables.
*CHEF’S TIP – Don’t season the potatoes right away. The raw potatoes take a while to cook, so if you season immediately, then the seasoning will just burn on the griddle. For this recipe, it’s best to season everything together towards the end of the cooking time.
Step 2: Layer on the Onions and Sausage
While those potatoes are cooking under the dome, layer on the chunks of onion right on top of the potatoes. Then place the sausage slices on top. Cover with the dome and continue to cook.
The steam will come up and start cooking the onions and sausage, and the sausage fat will start rendering, flavoring the vegetables below.
Step 3: Pile on the Green Beans
About five minutes later, you’ll notice a good bit of moisture from the steam inside of the melting dome. That’s from the onions and sausage sweating, and that’s exactly what you want.
Pile the green beans on top of the mound of sausage, potatoes, and onions. Continue to cook everything together under the dome until all ingredients are mostly cooked through.
*TIMING AND TEMPERATURE NOTE – This cooking method on the griddle works best when the heat is low. Because all of the cooking happens in one small area initially (the griddle area right under your melting dome), then the griddle can get hot. If the griddle temperature is too high, then the bottom of the potatoes and other ingredients would burn before they have a chance to cook through. The total cooking time under the dome is about 15-20 minutes, depending on the size of your potatoes and what griddle you have.
Step 4: Season and Spread Everything Out
When the potatoes, sausage, and vegetables are about 80-85% cooked through, remove the dome and season everything with all-purpose seasoning or salt and pepper. Then spread the sausage potato stir fry out into an even layer to develop a slight char.
We steamed everything first under the dome to speed up the cooking process, and now we’re spreading it out to get some delicious browning – the best of both worlds.
When all of the components are cooked to your liking, it’s time to serve! The total cook time for us was about 25 minutes, but this could vary based on the size of your potatoes, what griddle you have, etc.
Recipe Tips
- Customize with your choice of vegetables – Feel free to add in your favorite veggies. Broccoli florets, zucchini chunks, or bell peppers would all be good in this recipe. Add them to the griddle based on how long they take to cook. For instance, broccoli takes longer to cook than zucchini, so you would want to add the broccoli first.
- Don’t skip the dome – A dome speeds up the cooking process and is especially helpful since you’re starting with raw potatoes. If you don’t have a proper dome, you can use an aluminum foil pan in a pinch. The key is trapping that steam so everything cooks faster and more evenly.
- Cutting the potatoes – When cutting your potatoes, remember that more surface area means faster cooking AND more area to absorb all that delicious sausage fat. That’s why I cut the bigger potatoes in quarters or sixths.
- Wait to add seasoning – You may be tempted to season the raw potatoes immediately after adding them to the Blackstone, but it’s best to hold off until everything is almost completely cooked. If you add seasoning in the beginning, then it will just burn on the hot griddle surface since the potatoes take so long to cook.
Frequently Asked Questions
Absolutely! I love baby yellow potatoes for this recipe, but red potatoes or even russet potatoes cut into chunks will work. Just make sure all your potato pieces are roughly the same size for even cooking.
For sure! Bell peppers, zucchini, or mushrooms would all be great additions. Just keep in mind the cooking times – harder vegetables should go on earlier, softer vegetables later.
Sure can! Just use a large skillet with a lid. The process is exactly the same – start with the potatoes, layer everything else on top, and cover with a lid to steam. Then remove the lid at the end to get some browning.
You can use a large aluminum foil pan turned upside down, or even a large pot lid that fits over your food. The goal is just to trap the steam. Although I really recommend a melting dome for griddle cooking – it’s one of my must-have Blackstone accessories!
They should be fork-tender. If you can easily pierce them with a fork, they’re ready. This usually takes about 15-20 minutes with the doming method.
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Sausage and Potatoes on the Griddle
Equipment
- 1 melting dome see notes
Ingredients
- ½ tablespoon avocado oil or cooking oil of your choice
- 1½ lbs baby yellow potatoes cut into uniform pieces, see notes
- 14 oz smoked sausage cut into rounds about ⅓" – ½" thick
- 1 medium sweet onion cut into bite-sized chunks
- 8-10 oz fresh green beans washed and cut into halves or thirds depending on size
- all-purpose seasoning (or salt, pepper, and garlic powder) *Shake That All-Purpose Seasoning recommended
Instructions
- Heat griddle on low heat. Then add about ½ tablespoon of oil to the heated surface.
- Add the cut potatoes to the oil and toss to evenly coat. Then group the potatoes in one area on the griddle, and place the melting dome on top. Allow the potatoes to cook untouched for about 5 minutes.
- After 5 minutes, layer on the chunks of onion right on top of the potatoes. Then place the sausage slices on top. Cover with the dome and continue to cook another 5-7 minutes.
- Pile the green beans on top of the mound of sausage, potatoes, and onions. Continue to cook everything together under the dome until all ingredients are mostly cooked through, about another 5-7 minutes. *The total cooking time under the dome is about 15-20 minutes, depending on the size of your potatoes, what griddle you have, etc.
- When the potatoes, sausage, and vegetables are about 80-85% cooked through, remove the dome and sprinkle on all-purpose seasoning or salt and pepper. Then spread the sausage potato stir fry out into an even layer on the griddle, and cook untouched for another 4-5 minutes to develop a slight char.
- Briefly sauté everything together for about 1-2 minutes. Then transfer to a plate and serve.
Video
Notes
- For the melting dome – This is my favorite melting dome. If you don’t have a dome, you can use a large aluminum foil pan turned upside down, or even a large pot lid that fits over your food. The goal is just to trap the steam.
- Cutting the potatoes -For the baby yellow potatoes, some will need to be cut in half and larger potatoes will need to be cut in quarters or sixths. The goal is to get all your potato pieces roughly the same size so they cook evenly.
- Customize with your choice of vegetables – Feel free to add in your favorite veggies. Broccoli florets, zucchini chunks, or bell peppers would all be good in this recipe. Add them to the griddle based on how long they take to cook. For instance, broccoli takes longer to cook than zucchini, so you would want to add the broccoli first.
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