Recipe of the Month
Sausage and Veggie Foil Packets

Ingredients

  • 1 red bell pepper
  • 2 ears corn
  • 1/2 large yellow onion 1 medium
  • 4-5 small red potatoes
  • 1 medium-sized zucchini
  • 1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
  • 5 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • Seasoned salt and pepper
  • Optional: chopped parsley

Instructions

  1. Cut the top off the pepper and remove the seeds. Thinly slice.
  2. Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
  3. Cut the potatoes into small bite-sized pieces — about 8-10 pieces per potato depending on size.
  4. Coin the zucchini.
  5. Coin the turkey sausage.

Assemble

  1. Preheat the grill to medium heat.
  2. In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
  3. Add seasonings mixture to the veggies + meat and toss well.
  4. Place 2 pieces of tin foil on top of each other.
  5. Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
  6. Grill covered over medium heat for 16-24 minutes (depending on the heat of the grill) until veggies are crisp-tender.
  7. Remove and top with freshly chopped parsley if desired.

Oven

  1. I haven’t personally tried these in the oven but I’d recommend 400 degrees for around 30-35 minutes.

Seasonal Outdoor Tips

  • Cool-season grasses should be mowed at 3″- 4″ during the summer, or as high as your blade will go, while warm-season grasses should be mowed at 2″-3″.
  • Mulching grass clippings help keep moisture levels steady.
  • Mow regularly, to prevent cutting more than 1/3 of the grass blade at a time.

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