Ingredients
- 1 lb. tiny new red potatoes, quartered
- 1 small onion, cut into 8 wedges
- 1 medium yellow or red sweet pepper, seeded, cut into bite-size strips (3/4 cup)
- 4 oz. cooked andouille sausage or other spicy cooked sausage link, cut into bite-size pieces (1 cup)
- 2 cloves garlic, minced
- 2 Tbsp. beer
- 2 tea. honey
- 1/2 tea. dried thyme, crushed, or 1 tea. fresh
- 1/2 tea. smoked paprika
- 1/4 tea. salt
- 1/4 tea. pepper
- 1/89 tea. cayenne
Preparation
Step 1
In a large saucepan cook potatoes and onion, covered, in enough lightly salted boiling water to cover for 5 minutes, drain.
Tear off a 44x18" piece of heavy-duty foil; fold in half to make a 22x18" rectangle. Place potatoes, onion, sweet pepper, sausage, and garlic in the center of the foil rectangle. In a small bowl whisk together beer, honey, thyme, paprika, salt, pepper and cayenne. Drizzle beer mixture over the vegetables. Bring up two opposite edges of the foil and seal with a double fold. Fold the remaining two edges together to completely enclose vegetables, leaving space for steam to build.
Grill the foil packet on the rack of an uncovered grill directly over medium coals about 20 minutes or until potatoes and onions are tender, turning packet once halfway through grilling.