The ultimate mess-free dinner recipe, these delicious grilled sausage, peppers, and potato packets are easy to make and fun to eat!
We have been eating dinner outdoors almost every night this summer and for good reason: it keeps the house cool! Not to mention, when you live in Michigan, you don’t take the warm, fresh air for granted and that has been the theme of our summer.
My Grilled Sausage, Peppers, and Potatoes is a tribute to my husband’s home town of Boston and the famous Fenway grilled Italian sausage carts. It also makes dinner easy by mixing the main and the side all into one, that we can both cook and enjoy outside!
Ingredients
- Potatoes: Yukon gold potatoes cook to be soft and somewhat creamy in texture, but you could use any potato you have!
- Bell peppers: Red bell peppers are the sweetest, but you can use any color of pepper.
- Garlic: I like to add in whole garlic cloves, that soften and sweeten as they cook.
- Olive oil: Helps coat the potatoes and peppers in the spices, and gets an even cook.
- Spices: Salt, black pepper, dry oregano, and red chili flakes season the veggies and enhance the flavor.
- Sausage: This works great with any type of Italian sausage (spicy or sweet) but is also great with brats, chicken sausage or turkey sausage.
Easy Substitutions
- Change the veggies. You can easily swap out the peppers and potatoes for other vegetables, or add more in! Onions, carrots, broccoli, and more would taste great this way!
- Switch the sausage. You can use any kind of sausage, or use shrimp, or make it vegetarian and leave the protein out all together!
How to Make Grilled Sausage, Pepper, and POtatoes
Step 1. Wash and cut your potatoes and bell peppers.
Step 2. Cut your sausage into smaller, bite-sized pieces. Or, depending on the size, you could choose to leave yours whole.
Step 3. In a large bowl, toss the potatoes, peppers, and garlic in some olive oil, salt, pepper, oregano, and red chili flakes.
Step 4. Make your foil packets by putting the veggie mixture in the middle, then topping with some of the sausage.
Step 5. Finish filling your foil packets, then fold them up around the edges to seal in the moisture. You could also use a grill basket if you have one!
Step 6. With your grill preheated to high heat, grill for about 10 minutes, flipping once.
I like to garnish mine with fresh basil, then serve and enjoy your Grilled Sausage, Peppers, and Potatoes!
Frequently Asked Questions
What goes well with grilled sausages?
Should you poke holes in sausage before cooking?
Do you grill sausages lid up or down?
More Grilling Recipes
- Smoky Grilled Pork Chops
- Grilled Watermelon and Feta Salad
- Grilled Salmon with Lemon Garlic Sauce
- Greek Souvlaki Beef Kabobs
- Grilled Shrimp Shawarma Skewers
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A family-friendly dinner that takes just minutes to prepare and requires minimal dishes and clean-up, my Grilled Sausage, Peppers, and Potatoes is summertime dinner perfection.
Your fork is waiting.
Grilled Sausage, Peppers, and Potatoes
Ingredients
Instructions
- Pre-heat grill to high heat.
- Tear out 8 pieces of tin foil (about 12 inches each) and lay two pieces on top of one another so that you have four packets ready to be filled.
- Place the potatoes, peppers and garlic in a large bowl and toss well with olive oil, oregano, salt and chili flakes. Divide mixture evenly and place in the center of each packet.1 1/2 pounds Yukon gold potatoes, 2 red bell peppers, 12 cloves whole garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon red chili flakes, 2 tablespoons extra virgin olive oil
- Top potatoes and peppers with one sausage each then begin creating grill packets. Bring the two wide ends of the foil together and fold to seal. Gently fold in the smaller ends of the packet and continue to fold until tightly secured. Leave a bit of room in the packet for steam to form.4 pre-cooked chicken sausages
- Grill for 9-11 minutes, turning once. The goal is caramelization as the sausage is already fully cooked. Garnish with fresh basil to serve.fresh basil
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