Sausages and pepper with beer, fried in foil – a detailed recipe cooking. 
The photodishes: Ryan Dausch Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 anduy sausages (pork sausage with garlic and cajun seasoning) about 90 gr. each, cut into 2.5 cm. pieces
- 700 gr. sweet pepper, cut in half and remove the stem and the seeds
- 4 celery stalks, cut in half, then diagonally on three parts
- 1 small red onion head, sliced
- 8 cloves of garlic crushed
- 1/4 Art. olive oil
- Coarse salt and freshly ground pepper
- 8 sprigs of fresh thyme
- 1/2 tbsp. amber beer or chicken broth low sodium content
- Sliced fresh parsley for sprinkling
Recipes with similar ingredients: anduy sausage, light beer, sweet pepper, celery, red onion, garlic, thyme, parsley
Recipe preparation:
- Preheat the grill to a moderate heat. Tear 4 large sheet of heavy-duty foil. Lay the sausage on the sheets foil and sprinkle with pepper, celery, red onion and garlic. Drizzle with olive oil and season with salt and pepper. Add by 2 sprigs of thyme in each serving and pour beer. Connect two opposite ends of the foil together and fold twice.
- Fry the sausage and vegetables in the foil, turning the bags in the process cooking until the sausage is browned and the peppers become soft, about 20 minutes. Gently open the bags and sprinkle with parsley.
