- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 292.5
- Total Fat: 11.6 g
- Cholesterol: 48.7 mg
- Sodium: 484.4 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 2.3 g
- Protein: 15.9 g
Slimmer Sausage and PeppersSubmitted by: CHEF_MEG
IntroductionThis hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night. This hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night.
1 red onion, sliced (about 1 cup)
2 bell peppers, sliced (about 2 cups)
5 cloves garlic, sliced in half
16 ounces redskin potatoes, quartered (about 9)
1 sprig thyme
1 teaspoon fresh oregano (or 1/2 teaspoon dried oregano)
Pinch black pepper
3 reduced-fat sausage links, (about 10 ounces)*, sliced into bite-size pieces
1 tablespoon balsamic vinegar
Choose the small waxy potatoes so that they will finish cooking at the same time as the onions and peppers.
If you want your sausage and veggies to have more color, cook an additional 10-15 minutes.
* Sausage has slimmed down--have you seen the varieties available on the market these days? You can find lower-fat, less sodium, even half pork and half chicken, which is what I used.
Slice the sausage at an angle so the portion looks larger than it is.
Tear off two 14-inch sheets of heavy-duty aluminum foil. Lay them flat (one perpendicular to the other) so they form an "X."
Place all the ingredients in the center of the foil and fold in all four sides, pinching them together at the top.
Cook for 30 minutes, until the potatoes are tender and the sausage has reached an internal temperature of 165 degrees.
NOTE: If you're baking this dish, place the packet on a baking sheet to catch any juices that might leak.
Makes 8 cups
Serving Size: 2 cups including 2 ounces of sausage
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I am thinking of trying this and then pouring everything onto a grill tray when almost finished to let it finish cooking in order to get rid of any fat that may have came off the sausage. - 8/4/12
Reply from CHEF_MEG (3/11/13)
Great idea. Chef Meg
A simple and flavorful recipe, So what if the photo doesn't match the recepie exactly. If you want grill marks or charred pepper, do them , Fix the potatoes with seasoning in pack, then cut sausages, peppers and toss together. Maybe add another veggie, You are the cook, just do it. - 8/21/12
I really enjoy food and staying slim, Kudos to Chef Meg for all of the clever recipes! So the pics don't match the recipe. In Meg's defense, the butcher may not have sausage in the same form as the recipe. Whatever, if you need grill marks, grill first then place in foil & slow cook. B creative! thx - 8/19/12
To reduce the fat in sausage, boil it before grilling. Poke some holes in the sausage with a fork, place in water to cover, boil for about 15 minutes. You'll be amazed at how much grease is released. Then grill. Learned this trick after a grease flareup on my hibachi. - 8/19/13