Good Life, Good Food: Spicy Sausage Mixed with Red Potatoes
Nothing ushers in the summer grilling season and your Memorial Day weekend like grilled veggies! Serve them up with a little jalapeno sausage and smoked sausage glazed in an American favorite Sweet Baby Ray’s ! A great dish to get the weekend started! Kick your summer off right with this great grilled dish!
- 1 lb red potatoes, quartered
- 1 Tbsp minced garlic
- 1 Tbsp Tuscan Herb Olive Oil, Amarillo Grape & Olive
- 1 Tbsp Extra Virgin Olive Oil, Amarillo Grape & Olive
- 1 ea red onion, peeled and cut in half crosswise
- 2 ea red bell peppers, quartered
- 1 ea yellow bell pepper, quartered
- 1 C Sweet Baby Ray’s
- 1 lb smoked sausage
- 1 lb jalapeno sausage
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh oregano, minced
Preheat grill to medium high
Place red potatoes in a bowl and coat with Tuscan Herb olive oil, kosher salt and McCormick Coarse black pepper. Add garlic and toss. Place on a sheet of foil, fold over potatoes tightly sealing the edges. Place on the grill and grill for 30 minutes turning foil occasionally.
Lightly coat onion and bell pepper with olive oil, season with kosher salt and McCormick coarse black pepper. Place onion of grill, grill for 15 minutes. Turn onion over, add bell peppers and sausage. Glaze in Sweet Baby Ray’s BBQ sauce and grill for 10 minutes or until veggies are tender and the sausage is done, turning occasionally. Remove from the grill.
Slice the bell peppers into strips and coarsely chop the onion. Combine the bell peppers, onion and red potatoes in a large bowl. Add fresh parsley and oregano, toss together well. Slice sausage and serve on top of this incredible mixture of grilled veggies.