Breakfast Meat on the Blackstone has been a game changer. Everything is done in one place, i.e. “one pan”, more flavor, fewer dishes.
We love making a medley of different kinds of breakfast meat on the Blackstone. Our favorites are by far bacon, sausage links, and sausage patties. If you have been following us for a while you know after we seasoned the Blackstone, we cooked eggs. So, I’m sure it is not surprising Blackstone Breakfast Meat was next.
You may be concerned with the grease from cooking the breakfast meat. Yes, breakfast meat does have its fair share of fat, but nothing the grease trap in the back can’t handle. Bonus point, it will help continue to season the griddle.
Your ingredients for doing the Blackstone breakfast meat are of course your preference. We used normal sliced bacon, sausage links, and sausage patties. Our method lets you see how the meat is cooking. So, if you are using different ingredients your cooking times may vary.
- Breakfast sausage links (Maple flavored are our favorites.)
- Sausage patties
- Olive oil (Vegetable oil)
Head down to the recipe card for amounts and instructions.
Once you cook your bacon out on the Blackstone it is the only way you will want it. The only thing I do differently is separate the bacon on a plate so it is easier to place on the griddle. It does start cooking fast and you will need to move it around to cook evenly. Here is the best part. The greasy mess goes right to the grease trap, no fuss, no muss.
🐖 Breakfast Sausage Links
Sausage links are a favorite of mine. The ladies like calling them breakfast hot dogs, which was the tactic Karina & I used to get the girls to try something new for breakfast. The name has now stuck, even now with them being older. Cooking the links is even easier than the bacon. Get a nice sear on one side and just keep rotating them until done.
🍴 Sausage Patties
Guess what we called these to get the girls to try them? You got it, breakfast hamburgers. They are even simpler to do than the links. Just sear each side and ensure they are above 160 degrees F. An old family favorite is to add a pinch of Paprika to the patty as the opposite side cooks. It brings a nice hint of sweetness.
- Bacon – bacon substitute, like turkey bacon, etc. The cooking time may vary
- Sausage – turkey sausage or even a vegan substitute can be used. Pay attention to the required temperature for the product and the cooking may vary.
This is a visual cook. You can see how the bacon and sausage are cooking. Once you have the space turn off a side burner for a holding area.
I used standard bacon and sausage for this cook. If you are using larger/smaller or thicker/thinner meat, the cooking times will vary. The good thing is the techniques do not. Watch how the meat is cooking and adjust to it. I have done “Thick Sliced Bacon”. It will take a bit longer to cook and will produce a lot of grease. So, make sure your grease trap is not close to full.
- Blackstone Griddle (Griddle)
- 2 Griddle spatulas
- Griddle scraper (Optional)
- BBQ tongs
⏲️ Storage & Reheat
- Refrigerator or Freezer– If you have any leftovers place them in an airtight container for 3 – 4 days. If freezing, We find that putting the breakfast meat in a freezer-safe zip-top bag and removing as much air as possible works best. Store for up to 3 months.
- Reheat – This will depend on if you are rewarming refrigerated or frozen. Frozen should be defrosted in the fridge.
An air fryer is a good option at 350 degrees F. manual setting. Timing will depend on the amount. You can also put them back on the griddle and rewarm them on low to your liking.
The meat that is right over the center of the burners cooks faster, per my experience. The “tell” on the bacon is the crisping on the edges and the beginning of a light golden sear. Flip it and move to a cooler area and bring slower cooking ones there.
The sausage links are similar to the bacon, you just don’t see the cooking side as well. So, give it a peek.
The sausage patties are the easiest. Just wait for the “tell”. You can see the color change. Once it is about halfway up then flip them. Move them around just like the bacon.
Yes, I guess you could. What I have found it is simpler to spread the meat out over all 4 burners, so it cooks evenly, is easier to flip, and move around.
This is part of my normal warm-up procedure for all my Blackstone cooks. The breakfast meat needs only a minute amount of oil as it does produce plenty while cooking.
Blackstone Breakfast Meat
- Blackstone Griddle (Griddle)
- 2 Griddle Spatulas
- Griddle scraper (Optional)
- BBQ tongs
- Pack Bacon
- Pack Breakfast sausage links
- Pack Sausage patties
- 1 teaspoon Olive oil (Vegetable oil)
- Preheat the griddle on "LOW" for 5 minutes.
- Prepare the breakfast meat. It is easier to separate the bacon onto a plate or tray for ease of placing on the Blackstone.
- Coat the griddle with 1 tablespoon of olive oil.NOTE: The Blackstone griddle will be very hot. Be careful as the oil will heat up instantly as you pour it on and can splatter as you coat the griddle.
- Place the bacon over 2 burners on a side, then the sausages over the other 2 burners.
- Place the bacon on first as it takes a bit more time to arrange over two side burners.
- Watch the bacon move and/or flip any pieces that are cooking faster than others.Tip: Meat over the middle of the burners will cook faster. The further away from the burners' middle the cooler the temperature.
- Once all the bacon has been flipped, start arranging the quicker cooking pieces onto the cooler areas and the slower to the hotter ones.
- As the bacon renders down, start to shift the sausages over to open a holding area opposite to the bacon side. Turn off the opposite side burner.
- Continue to flip the bacon to have it cook evenly.
- As your bacon approaches your preferred doneness shift the piece(s) to the holding area until all are done cooking. This took approximately 15 minutes to finish.
Breakfast Sausage Links
- Just simply open the package and place them on the griddle over a burner.
- After about 3 minutes rotate to the opposite side. Move the links that are cooking faster to where ones that are cooking slower.
- Finish by browning the other 2 sides and once you have reached your preferred doneness move to the holding area.NOTE: The recommended temperature is 160 degrees F.
- Just simply open the package and place them on the griddle over a burner opposite to the links.
- Cook for approximately 4 minutes or until you see the color of the patty change halfway up. Then flip and move the patties that are cooking faster to where ones that are cooking slower, and vice versa.Tip: This is not as much of a thing with the patties.
- It took about 10 minutes to reach the recommended temperature of 160 degrees F. for the patties. Some got there sooner, just move them to the holding area.
- Once all the breakfast meat is done you can arrange them so the grease can drain off.
- Now the other side of the griddle is ready for whatever you would like to cook for breakfast or brunch. Give our Scrambled Eggs on the Blackstone a try.
- Serve and Enjoy!!!
♨️ Food safety
You will be working with pork. Take all the standard precautions with it, like washing your hands and avoiding cross-contamination. USDA has more food safety information if you need it. The Blackstone griddle is a large surface and gets hot. So be careful about splattering oil when coating and if you need to push grease back into the grease trap. Additionally, check how full the grease trap is before starting to ensure it can handle the grease.