Grilled Italian Sausage & Red Potatoes
No tinfoil pouch required. Growing up I remember my dad with make foil pouches with potatoes and onions in them, but never dared to leave them bare on the grill.
Print
Pin
Servings: 2 -3 servings
Calories: 1431kcal
Ingredients
- 1 24 oz package of Black Gold Farms Red Potatoes with Italian Herbs Seasoning
- ¼ cup olive oil
- 1 white onion quartered
- 1 red bell pepper cut into chunks
- 1 orange bell pepper cut into chunks
- 8 oz whole baby bellas
- 1 pint cherry tomatoes
- 4 mild Italian Sausage
- 2 tbsp each fresh basil parsley, and oregano chopped
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat grill on high heat for about 10 minutes. Clean it then reduce the heat to medium.
- Wash and quarter Black Gold Farms Red Potatoes. Place them in a gallon size zip-top bag. Then place the onions, bell peppers, and baby bellas in the bag.
- In a bowl combine the Italian Herb Seasoning with ¼ cup olive oil. Mix well and then pour in the bag. Close zip-top bag and massage throughout the vegetables until evenly divided.
- Divide the Italian sausage among the two vegetable basket skillets in the grill. Then divide and pour the potato/pepper mixture among the two vegetable baskets. Cook in 5 minute increments, flipping sausage and mixing vegetables for a total of 5 times (25 minutes). During the last 10 minutes add the cherry tomatoes, and mix.
- Remove the grilled italian sausage and red potatoes from the grill, top with fresh herbs and sprinkle with shredded mozzarella cheese. Enjoy immediately.
Nutrition
Calories: 1431kcal | Carbohydrates: 84g | Protein: 48g | Fat: 102g | Saturated Fat: 31g | Cholesterol: 181mg | Sodium: 1833mg | Potassium: 3439mg | Fiber: 13g | Sugar: 21g | Vitamin A: 5083IU | Vitamin C: 245mg | Calcium: 185mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!