How to Cook Italian Sausage on Blackstone Griddle

There’s something special about that first sizzle when Italian sausage hits a hot Blackstone griddle. It sparks a kind of excitement that only backyard cooking can bring. If you’ve ever wondered how to cook Italian sausage on a Blackstone griddle—whether you’re new to flat-top griddles or just tired of dry, overcooked links—this guide is for you.

I still remember the first time I tried cooking Italian sausage on my Blackstone. It was during a small Sunday get-together. I had a pack of mild Italian sausages, a couple of bell peppers, and zero idea what I was doing. I figured, “Hey, heat it up and toss them on.” Turns out, there’s a bit more finesse to it. Since then, I’ve refined the process, added some flair, and turned it into a go-to cookout favorite.

Why the Blackstone Griddle?

Let’s be real—cooking sausage indoors doesn’t hit the same. On the Blackstone, you get a beautiful sear, even cooking, and plenty of space for sides like peppers, onions, or even eggs. Unlike a traditional grill, you won’t lose half your sausage juice to the fire gods. Everything cooks on the same flat surface, locking in flavor.

The Blackstone griddle is perfect for cooking Italian sausage because:

• It heats evenly
• You can control the temperature better
• There’s no grill grate for sausages to fall through
• You can cook the whole meal (sausages, buns, toppings) right there

Choosing the Right Italian Sausage

First, decide what kind of Italian sausage you want: mild, sweet, or hot. If you’re buying from a butcher, you might even score a handmade blend. Pre-cooked sausages are easier, but if you’re looking for flavor, go raw. The fat renders beautifully on the griddle.

Make sure they’re fresh. Look for firm texture and a vibrant pink color if raw. And don’t forget to grab some bell peppers, onions, and maybe even mushrooms—they pair beautifully.

Prepping the Griddle

Before you toss anything on, fire up your Blackstone griddle to medium heat. Let it preheat for about 8–10 minutes. Don’t rush this. A cold griddle equals sad sausage.

Once it’s hot, add a little oil. I usually go for avocado oil because it has a high smoke point, but vegetable or canola oil works too. Spread it with your spatula so the surface is evenly coated.

Cooking the Italian Sausage on Blackstone

Lay the sausages directly on the griddle, not too close together. You want some space so they brown, not steam.

Cook them slowly over medium heat. Turn them every few minutes to get an even sear. You’re looking for that golden-brown, crispy skin. Don’t press them down—they’re not burgers. Pressing forces out juices, and you’ll end up with dry links.

The sausages should take about 12–15 minutes, depending on size and thickness. Use a meat thermometer to check—they’re done at 160°F. Trust me, guessing leads to either raw centers or dry disappointment.

Adding Some Flair: Peppers and Onions

While your sausages are cooking, slide over to another section of the griddle and toss on your sliced bell peppers and onions. Add a splash of oil, salt, pepper, and maybe a pinch of Italian seasoning. Stir occasionally until they’re soft and slightly caramelized.

If you’re feeling fancy, deglaze the veggies with a splash of balsamic vinegar or white wine. The aroma alone is worth it.

Optional: Toast the Buns

Right before the sausages finish, throw your buns cut-side down on the griddle. They’ll soak up a little of that sausage grease and toast up perfectly. About a minute or two should do it.

Serving Suggestions

Now comes the best part—plating. I usually go for a toasted hoagie roll, lay down the sausage, top with a mountain of peppers and onions, and maybe a swipe of spicy mustard or marinara.

If you’re skipping the bread, try serving the sausage over sautéed veggies or alongside a simple salad. It’s great for low-carb eaters, too.

You can even slice the sausages and mix them into pasta, rice, or scrambled eggs. Versatility is the name of the game.

Tips from Experience

• Don’t overcrowd the griddle. Let those sausages breathe.
• Keep a water bottle handy—not for drinking, but to spritz the griddle if things get too smoky.
• Clean your griddle right after cooking. A hot griddle is much easier to scrape clean than a cold one.

A Word on Safety

Always use a thermometer. I can’t stress this enough. Italian sausage, especially raw ones, must reach 160°F internally to be safe to eat. Undercooked pork is risky, and food poisoning is a cookout killer.

Real-Life Twist: The Beer Steam Trick

A buddy of mine from Chicago showed me this trick. Once your sausages have a good sear, pour a bit of beer (lager or pilsner works best) around them and cover with a griddle dome. The beer steams them, keeps them juicy, and adds a subtle flavor. It’s not necessary, but it’s a fun touch when you want to show off.

Final Thoughts

Cooking Italian sausage on a Blackstone griddle is simple once you get the hang of it. It’s one of those meals that never fails to please—whether you’re feeding the family or just cooking for yourself on a laid-back afternoon.

It’s not about perfection; it’s about flavor, texture, and having a good time around the griddle. Try new toppings. Play with sauces. Maybe even make a little “sausage bar” for your next gathering.

Once you’ve done it a couple of times, you’ll wonder why you ever bothered with any other method. And hey—if you mess up the first time, no worries. That’s part of the fun. The learning, the sizzling, the laughter with a cold drink in hand.

FAQs

1. How long do you cook Italian sausage on a Blackstone griddle?

Typically 12 to 15 minutes over medium heat. Flip them every few minutes and check with a thermometer to ensure they reach 160°F inside.

2. Should I poke holes in the sausage before cooking?

Nope. That’s old-school thinking. Poking holes lets all the juice out. Keep them intact for maximum flavor.

3. Can I cook frozen Italian sausage on a Blackstone griddle?

Yes, but it takes longer. Cook on low heat and cover with a dome to help thaw and cook evenly. Expect around 20–25 minutes total.

4. What oil should I use on the Blackstone?

Use oils with high smoke points like avocado, canola, or sunflower oil.

5. Is the Blackstone griddle better than a grill for sausage?

That depends. The Blackstone gives you a solid sear and cooks evenly without flare-ups. It’s great for sausages, especially when you want to cook sides simultaneously.

6. Can I meal prep Italian sausage on the Blackstone?

Absolutely. Cook a big batch, let them cool, then store in the fridge. They reheat well and work in multiple meals—breakfast, lunch, or dinner.

7. How long to cook Italian sausage on a Blackstone griddle?

Cook Italian sausage on a Blackstone griddle for 12 to 15 minutes over medium heat.

1. Sear each side for 2–3 minutes to get a golden-brown crust.
2. Steam under a dome lid with a splash of water for 3–4 minutes to cook it through.
3. Check the internal temperature — it should reach 160°F (71°C) for safe consumption.

Avoid overcooking to keep the sausage juicy and flavorful.

Mason Williams

A seasoned chef with over 10 years of experience in New York. I passionately share my journey and healthy, flavorful recipes online.