Categories: Meals

Ingredients

• 6 andouille sausages, cut into 1-inch pieces
• 1 1/2 lbs. baby bell peppers, halved lengthwise and seeded
• 4 stalks celery, halved lengthwise and cut crosswise into thirds
• 1 small red onion, sliced
• 8 garlic cloves, smashed
• 1/4 cup olive oil
• Kosher salt and black pepper
• 8 sprigs fresh thyme
• 1/2 cup amber beer or chicken broth
• Chopped fresh parsley, for topping

Directions

1. Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 sprigs of thyme to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.

2. Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

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