This Grilled Sausage and Peppers with Little Potatoes recipe is a low-effort, high-reward dinner that comes together fast and cooks all on the grill. With no peeling or parboiling needed, Little Potatoes go straight onto skewers or foil packets alongside smoky sausage, sweet bell peppers, and onions. You can even use pre-cooked sausage and pre-chopped veggies to save more time. It’s the perfect easy weeknight meal or BBQ-ready option that’s filling, flavorful, and kid-approved.
Want to save time? Use Oven or Grill Ready Little Potatoes for deliciously seasoned potatoes that are ready in 30 minutes!
Equipment
- Medium bowl
- Heavy duty foil
- 1 lb Little Potatoes
- 4 pre-cooked chicken sausages, cut into 3/4-inch circles
- 2 red bell peppers, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 4 tsp olive oil
- 4 cloves garlic, minced
- 1 1/2 tsp oregano, dried
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper, ground
- 1/4 cup flat leaf parsley, minced
Instructions
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Step 1
Preheat the grill to medium-high heat.
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Step 2
Cut the Little Potatoes into halves or quarters, depending on the size of the potatoes.
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Step 3
In a medium bowl, stir together the potatoes, sausages, bell pepper, onion, olive oil, garlic, oregano, paprika, salt and pepper.
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Step 4
Using two pieces of foil per packet (each 12 to 15 inches long), for a total of four packets, form an ‘X’ by overlapping the foil. Alternatively, use one bigger sheet of heavy duty foil for each packet.
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Step 5
Divide the potato mixture into four portions and place in the middle of each foil ‘X’. Wrap the foil over each portion, pinching to seal.
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Step 6
Place the foil directly on the grill and cook until the potatoes are tender and starting to brown, about 30 minutes.
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Step 7
Carefully unwrap the foil, garnish with parsley if desired, and serve.
