Ingredients 6 Andouille sausages – cut into 1 inch pieces 1 large yellow bell pepper sliced into strips 1 large red bell pepper sliced into stirps 4 celery stalks cut into strips 1 small red onion – sliced 8 smashed garlic cloves ¼ cup of Koroneiki Extra Virgin Olive Oil ¼ cup of Herbes de Provence Olive Oil Kosher Salt 2 springs of fresh thyme ½ cup of amber beer Chopped parsley for garnish Pepper flakes

Directions Preheat grill to medium heat. Tear off 4 large sheets of foil. Divide the sausage among the foil sheets and evenly top with bell pepper and celery, red onion, garlic and pepper flakes. Drizzle the Koroneiki EVOO and the Herbes de Provence Olive Oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with beer. Bring two opposite ends of the foil together and fold twice to seal. Fold the other sides and seal, leaving room for heat to circulate. Grill the foil packets, rotating halfway through, until the sausages are charred, and the peppers are crisp-tender (about 20 min) carefully open the packets and sprinkle with parsley.

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