Grilled sausages with sweet peppers in foil
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 583, total fat 48 G., saturated fats 16 G., proteins 22 G., carbohydrates 16 G., fiber 3 G., cholesterol 107 mg, sodium 1039 mg, sugar 7 G.
Calories 583, total fat 48 G., saturated fats 16 G., proteins 22 G., carbohydrates 16 G., fiber 3 G., cholesterol 107 mg, sodium 1039 mg, sugar 7 G.
Butterfly Italian sausage and grill it in foil packets along with bell peppers and onions. It's a delicious, quick Mediterranean dish perfect for a midweek dinner. Serve with bread to soak up the delicious juices.
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.
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 sweet or spicy Italian sausages (4-6 pcs.)
- 2 red, orange, or green bell peppers, thinly sliced (about 2 cups)
- 1 large onion, thinly sliced (about 3 cups)
- 1 tbsp. l. olive oil
- 0.5 tsp dried Italian seasoning
- Chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: kupaty (fried sausages), sweet pepper, Provencal herbs
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Lay two 18-inch sheets of heavy-duty aluminum foil on a flat surface.
- Make a long slit in each sausage, two-thirds of the way through, and gently flatten it to open like a book. Place the sausages on two sheets of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper and distribute evenly among the sausages.
- Fold and seal the edges of the foil to form two parcels. Grill for 17-20 minutes; the sausages will be charred and the vegetables will be tender. Carefully open the parcels, being careful not to burn yourself with steam. If necessary, return the parcels to the grill, unsealed, for a few more minutes. Sprinkle with parsley.
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