We love sausage and peppers and I try to always remember to have some italian sausage links in the freezer ...
AND because we are in the Pantry/Freezer Challenge, it's time to pull out the last package of sausage and cook it up! Just a note, I buy mine from Costco, they come in these four packs and cost about $12 or so for xx pounds. I would much rather buy fresh made links but haven't been able to find an affordable source to do so, which means, for now, it's Costco.
The sausage and peppers. The sausage typically will flare up on the grill at some point, usually when we've strolled back to the bar to get a drink and that means charred links. Not so very bad except that if it happens more than twice, they are toast. The onions and peppers are generally spread out on a baking sheet and cooked on the grill. These will inadvertently get a little charred too, which again, is fine, but I H A T E cleaning that pan when we are done cooking.
So ... when I came across this on Pinterest, I thought, what a no-brainer ... except it won't be charry like Hubby likes it ... but I was wrong! It will be a little charry on the bottom! Yeah!
The best part (besides it tasting pretty good!) is the cleanup:
Open foil (carefully)
Dump contents in large bowl
Mix up bowl
Toss foil in garbage.
This is perfect for a quick summertime meal!
2 pounds italian sausage, sliced in bite size pieces
2 red peppers, sliced in bite size pieces
2 yellow peppers (really, color doesn't mean anything, just 4 peppers total, ok?), sliced in bite size pieces
2 green peppers, sliced in bite size pieces (ok, this was probably overkill, but I had 'em so I used 'em)
2 onions, go ahead and guess: sliced in bite size pieces. I used vidalias
3 cloves of garlic, chopped
salt and pepper
italian seasoning if you have
Grab a large piece of foil and lay it flat. Do me a favor and spend a few extra pennies and buy the thicker, quality stuff. It won't tear and it will hold the heat way better. Plus, that cheap stuff sometimes feels like it has plastic (!!) in it and you certainly don't want to put that over an open flame!
Dump the sausage, peppers, garlic and onion in the middle of the foil (make sure that you will be able to pull the edges together and be able to fold over before you go any further!)
Drizzle with a little olive oil and salt and pepper. Pull up 2 opposite sides towards the middle together and fold over a few times. Fold the 2 open sides in a few times to seal closed. NOTE: I put the onions on the bottom thinking that would be good for them to get carmalized, but in the end, they pretty much just melted away, so next time I'm putting the sausage down first :-)
IF you are like me, realize that you should have made a little bit bigger square of foil, so tear off another large piece and just wrap on way (opposite of the seams), just to be safe.
Place on preheated grill over medium heat and let sit for about 30-45 minutes or so. After 30 minutes, remove from heat and carefully open to check the sausage for doneness. I opted to let mine cook for a total of 60 minutes, after 45 minutes, I put the foil pack on a baking sheet and opened the foil to let some of the liquid evaporate out ... it also helped to make everything a lovely brown.
Once cooked to your preference, serve as a sandwich or be like me and just eat it plain with a sprinkle of fresh grated parmesan cheese (no thank you, Grains).
Now. Some people say it must have red sauce. Other's say no way! I like to have a smooth marinara sauce on the side, not drowning the stuff. So go ahead, if that's the way you like it, heat up some marinara sauce while the packet is cooking. I generally have a jar or two in the pantry!
This was really a pretty simple meal to cook and didn't require ANY hands on cooking time. Generally, when cooking italian sausage, you need to stay close by the grill for those pesky flare ups ... not this time!
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