Grilled Sausage, Veggie & Potato Packets

by Susan on July 12, 2017

Back at it again with another foil-wrapped recipe for the grill! You could get creative with the vegetables and type of sausage used here, and certainly skip the melted cheese ( and use Earth Balance “butter”) on top if you’re dairy-free.

I kept things mild by using a chicken and apple sausage, so my husband and I drizzled a little hot sauce on our packets before eating. I think this would taste absolutely delicious made with a spicy sausage if you like some kick as well. Since my family isn’t fond of zucchini I used just bell peppers, red onion and potato. I’d highly recommend incorporating some summer produce like squash or corn, though.

In terms of seasoning I went with the flavors that we like best; I definitely amped up the garlic powder and paprika.

Grilled Sausage, Veggie & Potato Packets

olive oil, for drizzling
1 package cooked sausage, cut on the bias into slices
1 lb. organic small potatoes, cut into chunks
2 bell peppers, cut into chunks
1 1/2 cups green beans, trimmed and halved
1 red onion, cut into wedges
1 tsp. Italian seasoning
1 tsp. garlic powder
2 tsp. smoked paprika
salt & pepper
1/4 cup unsalted butter
1 1/2 cups shredded sharp cheddar
minced cilantro or fresh parsley, to garnish

Preheat the grill to medium-high heat.

Mix sausage and vegetables in a large bowl. Drizzle with olive oil and season.

Divide mixture between 4-5 sheets of foil (I use extra-strength foil; if you’re using regular I suggest using 2 sheets per packet).

Divide butter evenly among the packets and fold them closed, making sure to seal well.

Cook packets on the grill for 25-30 minutes. Open packets and scatter cheese evenly on top. Gentle reclose packets and grill for 1-2 minutes to allow cheese to melt. Top with chopped herbs before serving.

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