Directions

1. Blanch potatoes in boiling, salted water until semi-tender, 15 mins. Slice in half.
2. Cut sausages into 1 ½ inch pieces.
3. Slice peppers and onion into 1-inch strips.
4. Create a large foil pack, enough to comfortably contain all the sausages and vegetables.
5. Season with olive oil, salt and pepper to taste.
6. Seal the foil pack.
7. BBQ over medium heat, 35 – 55 mins, until vegetables are browned and sausages are cooked through, registering 165°F (74°C) on a meat thermometer inserted in the thickest part. (Heat setting and cook time will depend on the power of your BBQ.).
8. If your sausage and vegetables are cooked through but not browned, cook an additional 10-15 mins with the foil pack opened.