Preheat a charcoal or gas grill to high heat (425 degrees). Coat 4 large sheets of aluminum foil with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Grilling up foil pouches isn’t just for camping! Using this method to cook Eckrich® Smoked Sausage and fresh produce makes a great entrée for backyard barbecues: The packets are customizable and crowd-pleasing, healthy and tasty, and prep and cleanup are a breeze.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14-oz.) pkg. Eckrich Smoked Sausage, sliced 1-inch thick | ||
| 2 c. potatoes, white or yellow; quartered | ||
| 2 c. fresh green beans, trimmed | ||
| 3 ear(s) fresh corn, cut into 1-1/2-inch rounds | ||
| 4 clove(s) garlic, minced | ||
| ¼ c. Hy-Vee unsalted butter | ||
| 1 tsp. smoked paprika | ||
| Kosher salt | ||
| Hy-Vee ground black pepper |
Things To Grab
- Charcoal or gas grill
- Aluminum foil
- Hy-Vee nonstick spray
- Large bowl
- Meat thermometer
Directions
Combine sausage, potatoes, green beans, corn, and garlic in a large mixing bowl. Drizzle butter over mixture and add paprika. Season with salt and pepper, and toss until well coated. Divide mixture evenly among prepared foil packs. Wrap with foil and tightly seal around sausage and veggies.
Grill packets 30 minutes, flipping once halfway through, until vegetables are tender and sausage reaches 165 degrees.
Hyvee Culinary Expert Tip
Don't have a grill? Use your oven! Preheat oven to 425 degrees. Bake sealed foil packets 35 to 40 minutes, flipping once halfway through, until veggies are tender and sausages reach 165 degrees.
Remove foil packs from grill and open packets to allow steam to escape. Top sausage and vegetables with fresh parsley and Parmesan cheese. Serve with lemon wedges, if desired.
Recipe Source:
Courtesy of Smithfield