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–+ servings
sausage and peppers foil packets 765938054

Sausage and Peppers Foil Packets with Smoked Sausage and Potatoes

Smoked sausage, potatoes, corn, and bell peppers steam in foil packets on the grill. An easy dinner with minimal cleanup.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course, Quick Meals
Cuisine: American
Calories: 605
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound smoked sausage such as kielbasa cut into 1-inch rounds
  • 1.5 pounds small red potatoes about 6, cut into 1-inch cubes
  • 2 bell peppers any color, cut into 1-inch pieces
  • 2 ears yellow corn each cut into 3 chunks
  • 2 tablespoons unsalted butter cut into thin slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded colby-jack cheese
  • heavy-duty aluminum foil enough for two 18x12-inch sheets

Method
 

  1. Preheat a gas or charcoal grill to medium-high heat, about 375 to 425 degrees Fahrenheit.
  2. Cut two large sheets of heavy-duty aluminum foil, roughly 18 by 12 inches each. Regular foil may tear, so go with the heavy-duty type.
  3. Divide the sausage, potatoes, bell peppers, and corn evenly between the two foil sheets, piling everything in the center of each sheet.
  4. Dot each portion with 1 tablespoon of butter, then sprinkle with half of the salt and pepper.
  5. Fold one long side of the foil over the ingredients, then bring the opposite side over it to create a rectangular packet with open ends. Fold each open end up twice and crimp firmly to seal. Repeat with the second packet.
  6. Place the packets seam side up on the hot grill. Cook for 10 to 12 minutes, then flip and cook for another 10 to 12 minutes, until the potatoes are tender and the sausage is heated through.
  7. Carefully cut a capital I shape across the top of each packet and fold back the foil to expose the filling. Watch out for hot steam. Sprinkle with the shredded cheese, let it melt for about a minute, and serve warm.

Nutrition

Calories: 605kcalCarbohydrates: 50gProtein: 20gFat: 36gSaturated Fat: 15gCholesterol: 87mgSodium: 995mgFiber: 7gSugar: 8g

Notes

Use heavy-duty foil; regular foil may tear during cooking on the grill.
Swap in smoked turkey sausage to cut fat and calories.
Try sweet or hot Italian sausage instead of kielbasa.
Add a splash of hot sauce or a pinch of smoked paprika for extra kick.
Leftovers keep in the refrigerator for up to 3 days; reheat in a skillet or oven.
To make ahead, assemble the packets earlier in the day and store in the fridge, then grill when ready.
For a crisp char, open the foil packets and cook under the broiler for a couple of minutes.

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