Grilled Sausage & Pepper Foils

by Angela Gallardo in Lunch & Dinner, Recipes

2 comments

Grilling season is just beginning over here in the steamy AZ desert.  With September comes a lowering of evening temps (although the daytime ones will likely stay a bit high *eye roll*) and a much more pleasant scenario for standing over firey coals.

Foil haters avert your eyes, as there isn’t a way to get both the tenderness and crispy browning shown here without an aluminum foil wrap.  After this meal, I plan to keep them on the menu many, many times in the coming months.  Literally one dirty dish required to make this.  Let me repeat that:

Just one.dirty.dish.

And a few utensils, okayyyy.  But all the cooking is done outside (always a win for this sometimes-cramped camper life).  Plus I ate straight from the foil since aluminum is great at transferring heat and therefore not retaining much.  AKA it won’t burn you.  To quote the legend <3 Ina herself: how easy is that?

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Grilled Sausage & Pepper Foils

Yields: 4 servings

4 tbsp. melted ghee (or avo oil for dairy-free)

2 tbsp. fresh lemon juice (about 1 small lemon’s worth)

4 cloves garlic, minced

2 tbsp. chopped cilantro

1/2 tsp. smoked paprika

12-16 oz. pre-cooked sausage of choice (I recommend a high-quality kielbasa if you can find one)

1/2 medium sweet or white onion

2 bell peppers of choice

1/2 lb. baby red or gold potatoes

1 lemon, quartered

Directions:

Preheat a grill to low heat.

Whisk together the melted ghee, lemon juice, garlic, cilantro, and paprika in a large bowl.  Chop the sausage, onion, bell peppers, and potatoes into similarly-sized pieces.  Add them to the bowl of sauce.  Toss well to coat.

To create the foil packets, lay two foot-long pieces of aluminum foil on top of each other facing opposite directions.  Bring all four sides up to create a small pocket.  Repeat to create four of them.  Portion the meat and veggies out between the four packets.  Add one quarter piece of lemon to each packet.

Fold two opposite sides of the foil together and roll down to create a seal.  Tuck the sides in and ensure no large gaps remain.

Place the foils on the grill (off of direct flame/heat if possible) for 30 minutes.  Check after 15 minutes to stir as needed and move around the grill to prevent burning at the bottom.

Serve with the grilled lemon squeezed over top and a sprinkle of sea salt and black pepper, to taste.