sausage and peppers, beer-braised

By á-7976

Ingredients

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

Preparation

Step 1

1. preheat a grill to med-high. tear off 4 lg 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 2 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 packets, rotating halfway through, until the sausabges are charred and the peppers are crisp-tender, about 20 min. carefully open the packets and sprinkle with parsley.