Griddle 101: Sausage Tortellini

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Hello Friends,

I did this week’s video for all the new griddle owners who will be getting one come Black Friday. But for you, my loyal email followers, there are some familiar recipes and one new one: sausage tortellini. It’s so simple and came together in about 20 minutes. You do have to like Italian dressing, because that’s the main flavor. I’ve also swapped the Italian dressing for some marinara and basil, and that turned out well too.

Sausage Tortellini

Ingredients

• 14 oz package kielbasa, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 tbsp cooking oil
• Salt, pepper, and garlic powder (or your favorite all-purpose seasoning)
• 1 (19 oz) bag fresh cheese tortellini
• ½–1 cup water
• ⅔ cup Italian dressing
• Grated Parmesan cheese, for serving

Instructions

1. Preheat your griddle to medium-high heat.
2. Add oil to the griddle and cook the kielbasa, peppers, and onions. Season with salt, pepper, garlic powder, or your favorite all-purpose seasoning.
3. Once the kielbasa and vegetables are cooked to your liking, add the tortellini to an open area of the griddle.
4. Pour about ½ cup of water over the tortellini and cover with a griddle dome or foil pan. Steam for about 4 minutes, adding a little more water if needed, until the tortellini is tender.
5. Combine the tortellini with the kielbasa, peppers, and onions.
6. Pour the Italian dressing over everything and stir until evenly coated.
7. Top with grated Parmesan cheese and serve hot.

The Rest of the List

Breakfast Scramble A great first cook for new owners. Potatoes go down first, then sausage, peppers, and onions, and the eggs go into a well in the middle. The food already on the griddle lowers the temperature for you, so the eggs don’t burn.

​Extra Crispy Tacos Simple ground beef tacos, but fried on the griddle in oil until they’re crispy. I cook extra beef while I’m out there for sloppy joes later in the week. One of the easiest and most underrated Blackstone recipes.

​Crispy Chicken Thighs Bone-in, skin-on thighs start skin side down on a cold griddle and cook low and slow in their own rendered fat. It takes about 30 minutes, but the skin comes out golden and crispy.

​Oklahoma Fried Onion Burger Paper-thin onions get smashed right into the beef and cook in the fat, and the buns steam on top instead of toasting. A potato peeler is the best way to get the onions that thin.

All five recipes are in the video, and the full written recipes are in the description. If you want all 101 of my favorites plus everything I know about griddling, my ebook has you covered.

Keep on griddling, Johnny

Also I've updated the eBook with a few new recipes. I sent an email out last week, if you didn't get it and you already purchased an eBook just shoot me an email.

$20.00 Griddle 101: The Complete Beginners Guide to Griddling This e-book has everything you need to know to master the griddle. It's everything I wish someone told me when I first... Read more Get it now!

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