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–+ servings

Sausage and Peppers Foil Packets with Baby Red Potatoes

Juicy sausage, sweet peppers, and onion cook in foil packets with olive oil and herbs for a fast, easy grilled dinner. Perfect for busy weeknights!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Quick Meals
Cuisine: American
Calories: 610
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound (about 450 g) sweet Italian sausage links hot Italian sausage also works
  • 2 cups baby red potatoes halved or quartered if larger
  • 1 medium yellow onion diced
  • 3 medium bell peppers sliced, use a mix of colors
  • 4 cloves garlic minced
  • 1/4 cup extra-virgin olive oil a California olive oil would be great here
  • 2 tablespoons Italian seasoning
  • Nonstick cooking spray for greasing the foil
  • Chopped fresh parsley for garnish
  • Grated Parmesan cheese optional, for serving

Method
 

  1. Preheat your grill to medium-high. Tear off four large sheets of heavy-duty aluminum foil and coat the center of each sheet with nonstick cooking spray.
  2. Quarter the baby potatoes, dice the onion, and slice the bell peppers into strips. Cut the sausage links into 1/2-inch coins. In a large bowl, toss the sausage, potatoes, peppers, onion, garlic, olive oil, and Italian seasoning until everything is evenly coated.
  3. Divide the mixture evenly among the four foil sheets, piling it in the center. Bring the long sides of the foil together and fold to seal, then fold in the ends to make tight packets.
  4. Place the packets on the grill and cook for 25 to 30 minutes, until the potatoes are tender and the sausage is cooked through. Carefully open the packets, sprinkle with fresh parsley and Parmesan if desired, and serve immediately.

Nutrition

Calories: 610kcalCarbohydrates: 24gProtein: 23gFat: 46gSaturated Fat: 13gCholesterol: 89mgSodium: 920mgFiber: 4gSugar: 6g

Notes

For extra heat, swap in hot Italian sausage or add a pinch of red pepper flakes.
If you are low-carb, simply leave out the potatoes.
Cut the potato pieces no larger than 1 inch so they cook through in the same time as the sausage.
Use heavy-duty foil and double fold the edges to keep the juices from leaking.
You can assemble the packets up to one day ahead and keep them refrigerated until grilling.
Leftovers keep in an airtight container in the fridge for up to 3 days.
Serve with crusty San Francisco sourdough to soak up the tasty juices.
Nutrition values exclude the optional Parmesan cheese.

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