Foil-Pack Sausage and Summer Veggies
Total Time45 mins
Skill LevelIntermediate
Servings4
Total Time45 mins
Skill LevelIntermediate
Servings4
Share
AboutGrilling up foil pouches isn’t just for camping! Using this method to cook Eckrich® Smoked Sausage and fresh produce makes a great entree for backyard barbecues: The packets are customizable and crowd-pleasing, healthy and tasty, and prep and cleanup are a breeze.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
14 oz. Eckrich Smoked Sausage, cut into 1' thick coins 2 cup(s) baby white or yellow potatoes, quartered 2 cup(s) green beans, trimmed 3 whole ears fresh corn, shucked and sliced into 1.5' rounds 4 clove(s) garlic, minced 1/4 cup(s) unsalted butter, melted 1 Tsp. smoked paprika kosher salt, to taste pepper, to taste fresh parsley, finely chopped for serving shredded parmesan cheese, for serving lemon wedges, for serving
Foil-Pack Sausage and Summer Veggies
For Serving
Directions
1PREHEAT oven to 425°F or grill to medium-high. Coat 4 to 6 sheets of heavy duty aluminum foil with nonstick cooking spray.
2COMBINE sausage, potatoes, green beans, corn and garlic in a large mixing bowl. Drizzle butter over mixture and add paprika. Season with salt and pepper, to taste, and toss until everything is well-coated with butter. Divide mixture evenly among prepared foil sheets. Wrap up and seal foil tightly around sausage and vegetables.
3GRILL foil packets for 30 minutes over medium-high heat, flipping halfway through, until vegetables are tender. Alternatively, bake foil packets on a sheet pan for 35 to 40 minutes, flipping halfway through.
4OPEN foil packets carefully to allow steam to escape. Top sausage and vegetables with fresh parsley and Parmesan, and serve with lemon wedges.
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