Grilled Sausages with Potatoes

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

I’m not a huge griller, but I’d like to be. In my quest to hone this skill I’ve gotten really good at a few key (read: easy) grill dishes — grilled corn, marinated and grilled chicken thighs, and my number-one fave, sausages. Throwing sausage on the grill is an absolute no-brainer. The skins get lightly charred and snappy, they’re basically guaranteed to stay juicy, and (much like hot dogs) grilling is basically the best way to cook them.

Ingredients

1/4 cup olive oil
3 tablespoons finely chopped fresh parsley leaves, divided
3 tablespoons finely chopped fresh chives, divided
1 teaspoon finely grated lemon zest (1/2 medium lemon)
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds baby potatoes (1 to 1 1/2 inches wide)
4 raw sweet or hot Italian sausage links

Instructions

Heat an outdoor grill for direct, medium-high heat. Prepare 4 (8x12-inch) sheets heavy-duty aluminum foil.
Stir 1/4 cup olive oil, 2 tablespoons of the finely chopped fresh parsley leaves, 2 tablespoons of the finely chopped fresh chives, 1 teaspoon finely grated lemon zest, 1 minced garlic clove, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined.
Add 1 1/2 pounds baby potatoes and toss until the potatoes are well-coated. 
Place 1 raw Italian sausage link on each piece of foil. Divide the potatoes and herb oil between the 4 pieces of foil. Fold each piece of foil up into a tight packet that is completely sealed by folding 2 opposite sides together and then crimping the edges closed.
Place the packets on the heated grill. Cover and grill until the potatoes are knife-tender and the sausages register at least 145°F on an instant-read thermometer, 15 to 20 minutes. Carefully open the packets (there will be steam). Garnish the potatoes with the remaining 1 tablespoon chopped fresh parsley leaves and 1 tablespoon chopped fresh chives.