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main course | on the grill | turkey

Cajun Turkey Sausage Foil Pack

Prep Time: 30 minutes Cooking Time: 30 minutes 4 servings


Products Included In Recipe

Ingredients

1 pkg | 375 g Granny’s Cranberry Chipotle Turkey Sausage
1 tbsp | 15 ml olive oil
1 tbsp | 15 ml butter, melted
1/2 cup | 125 ml red pearl onions, peeled and cut in half
1 cup | 250 ml red pepper, coarsely chopped
2 cups | 500 ml baby potatoes, cut in half and boiled until tender
2 cobs fresh corn, husked and cut into 1“ rounds
1 tbsp | 15 ml garlic, finely chopped
1/2 tsp | 2.5 ml cayenne pepper
1/4 tsp | 1.25 ml white pepper
1/4 tsp | 1.25 ml black pepper
1 tsp | 5 ml sea salt
1 tsp | 5 ml paprika
1 tsp | 5 ml oregano
1 bay leaf
1 cup | 250 ml large shrimp, peeled, tail on
1 tsp | 5 ml fresh chives

Directions

Preheat barbecue to high heat (400°F | 200°C).
Cut turkey sausages into 1” rounds.
Combine all ingredients in a bowl, except shrimp. Mix well.
Place one 18-inch piece of heavy-duty foil on the countertop and transfer mixture to foil.
Fold foil into a pack to prepare it for the barbecue. Double wrap the foil pack with another layer of foil.
Place the foil pack on the grill over indirect heat. Grill for 20 minutes.
After 20 minutes, remove foil pack from the barbecue and add shrimp to the pack.
Return foil pack to the barbecue and continue to cook for 10 minutes.
Garnish the foil pack with fresh chives and serve hot.

Recipe courtesy of Chef Jason Wortzman

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