Grilled Sweet Potato Sausage in Foil Wraps

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 31 G., saturated fats 9 G., proteins 18 G., carbohydrates 48 G., fiber 6 G., cholesterol 79 mg, sodium 1787 mg, sugar 23 G.

This dish is as easy to make and filling as sausage and potatoes, but much more delicious because chunks of smoked sausage are mixed with chopped sweet potato, celery, dried apricots, and thyme in a single package and grilled. All the juices and flavors of the ingredients meld together, creating a perfect picnic dish. Bake each portion in its own package, and when they're done, simply drizzle with a spiced orange sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of prepared sausages, cut into 2.5 cm pieces.
2 small sweet potatoes, peeled and cut into 1cm pieces.
1 large sweet onion, cut into 2.5cm pieces
4 celery stalks, cut into 4cm pieces, plus leaves for serving
2/3 cup dried apricots
6 sprigs of thyme
3 tbsp. l. olive oil
1 and 1/4 cups freshly squeezed orange juice (from about 2 oranges)
1/4 cup sherry vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausage, sweet potato, dried apricots, celery, Orange juice, sherry vinegar, thyme

Cooking the dish according to the recipe:

Preheat the grill to medium heat. In a large bowl, combine the sausage, sweet potato, onion, celery, dried apricots, and 4 sprigs of thyme with 2 tablespoons of olive oil. Drizzle with 1/4 cup of orange juice, add 1/2 teaspoon of salt, and a pinch of black pepper.
Tear off four 24-inch (60-cm) sheets of foil and fold each in half. Spread the sausage mixture on one side of each sheet of foil. Fold the other edge over and crimp to seal. Grill the parcels, turning them occasionally to prevent burning, until the vegetables are tender, 18-22 minutes.

Meanwhile, in a medium skillet, combine the vinegar with the remaining 1 cup orange juice, 1 tablespoon olive oil, and 2 sprigs thyme; sprinkle with 1/4 teaspoon salt. Bring to a boil and cook until syrupy, or until the mixture has reduced to about 3 tablespoons, 5 to 7 minutes. Discard the thyme. Unwrap the foil parcels, drizzle with the dressing, and top with celery leaves.

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