Best Sausage And Pepper Packets Recipes

Grilled Sausage and Pepper Foil Packets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound sweet or hot Italian sausage links (4 to 6 links)
2 red and/or green bell peppers, sliced (about 2 cups)
1 large onion, sliced (about 3 cups)
1 tablespoon olive oil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Serving suggestion: crusty bread or garlic bread

Steps:

1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
4. Divide among 4 plates and serve with crusty bread or garlic bread.

Sausage and Pepper Packets image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 7

1 pound sweet or hot Italian sausage links (4 to 6 links)
2 red, orange or green bell peppers, sliced (about 2 cups)
1 large onion, sliced (about 3 cups)
1 tablespoon olive oil
1/2 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish

Steps:

Prepare a grill for medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
Cut a long lengthwise slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and divide evenly between the foil pieces.
Fold and seal the edges of each packet. Grill 17 to 20 minutes; the sausages will be charred with grill marks on the bottom and the vegetables will be tender. Carefully open the packets, watching for the escaping steam. If necessary, throw the packets back on the grill, unsealed, for a few more minutes. Garnish with the parsley.