114 oz packpolish sausage links (like these or this)
2Torange juice
1tthyme
1tgarlic powder
2Tolive oil
¼tsalt
¼tpepper
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Instructions
Grab two large sweet potatoes or yams and peel. Dice into approx 1-inch pieces, and toss into a large bowl.
Dice a medium red onion and add it to the bowl as well.
Slice polish sausages in to approx. 1" thick coin like slices. Add to bowl.
In a small mixing bowl, combine 2T orange juice, 1t thyme, 1t garlic powder, 2T olive oil, 1/4 salt and 1/4 black pepper. Whisk until well combined to create a marinade.
Pour the marinade mixture over top of the potatoes, onion and sausage. Mix in the large bowl until everything is well combined and coated.
Tear the tin foil into 4 large pieces. I like approx 18" x 12" to make sure I have plenty of foil to fold and secure the packets nice and tight so they will not leak.
Divide the sausage and potato mixture equally into the center of each of the 4 foil sheets. Fold the sides of each foil sheet inward and then continue folding up from the bottom to create a pocket that fully encloses the mixture inside of the foil.
Place packets directly on grates of a hot grill heated to 500 degrees. Cook for 15-20 mins until potatoes are soft and slightly charred. Tip: sometimes I rotate the packets around the grill to ensure they are cooking evenly.
Remove packets from grill and transfer to a plate. Tip: be careful when opening the packets as hot steam will escape as you unwrap them. Serve with crusty bread and a side salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.To reheat on the stovetop, coat skillet with a little olive oil (I love this olive oil sprayer) and heat skillet over medium-high heat. Toss in the leftover mixture and stir occasionally with a wooden spoon until heated through. Looking for more fun Summer dinner ideas? Try these...Polish Sausage PastaEggroll in a BowlSouthwest Sweet Potato Bowls