If you’re looking for an easy gluten-free dinner that’s perfect for spring and summer, you’ll love these gluten-free grilled sausage and vegetable foil packets! Everyone can customize theirs just how they want!
You all seem to be loving the easy gluten-free family dinners I’ve been sharing lately, so I’ve been working at bringing you more of them! Just like with the gluten-free Hawaiian turkey kabobs I posted last month, I challenged myself this month to come up with another gluten-free grilling recipe. This post is sponsored by Honeysuckle White as part of my ongoing partnership with them as an ambassador for 2017.
There are other foil packet recipes out there, but when I looked at most of them, they didn’t strike me as flavor combos my family would love. I browsed the produce section of my local store looking for ideas and inspiration. Finally it came. I thought about what my hubby, oldest son and I often order when we have the chance to eat out at an Italian restaurant: Chicken Alfredo. It is always served with broccoli, mushrooms, and bell peppers and has great flavor from garlic and parmesan. I actually mentioned my recipe idea to the produce guy as he was asking me what I was looking for and thinking of making. After I described this idea of foil packets with sausage and these other ingredients, his eyes got big and he said I made him hungry and he wanted to come to my house for dinner!
Notes on ingredients:
- Turkey sausage: I used uncooked Sweet Italian turkey sausage from Honeysuckle White. Please note that this is uncooked sausage, so you have to make sure to test the temperature of the sausages to make sure they are fully cooked to 165° degrees before you pull them off the grill. These sausages cooked right along with the vegetables, and all are done at the exact same time! Honeysuckle White also has a Hot Italian turkey sausage if you want to turn up the spiciness of this recipe! I like using this brand because they not only clearly label their gluten-free products, but their products are raised without growth-promoting antibiotics and are raised on family farms.
- Bell Peppers – I chose red and orange for both flavor and color, but you can use whatever varieties are your favorite!
- Garlic – fresh garlic is an important part of this recipe! It lends such great flavor. We minced one clove in each packet dinner.
- Shredded or shaved Parmesan cheese – this is optional. You can omit it to make dairy-free or you can use a dairy-free mozzarella like cheese instead.
Here’s a look at a packet before cooking:
When your meat thermometer shows the turkey is fully cooked to 165°, then you pull these off the grill. I pulled each sausage from the packet and sliced on a cutting board and then put back in the packet. Then I sprinkled shredded or shaved Parmesan cheese all over and sprinkled on some parsley. You can leave them arranged like this for presentation:
Or you can mix things up like this, which was my family’s favorite way to eat them:
This recipe is totally a keeper! Definitely adding it to our regular rotation. The biggest reason is that everyone could customize theirs exactly how they wanted! While we made most of them just like the ones pictured here, we made some others with slightly more of one veggie and less of a less-liked veggie, etc. I unfortunately couldn’t convince my youngest to eat these veggies, so he just had the sausage with fresh garlic on it and cooked it the same way as the others. He loved it! The sausage is that good! So far we’ve loved every product we’ve tried from Honeysuckle White, from the ground turkey, to turkey cutlets, to this sweet Italian turkey sausage. With grilling season here now, I know we’ll be using them all for easy clean-up meals!
I was so happy that the combination I had in my head translated over to such a yummy, and easy dinner! My husband and oldest son really liked these. As in they each not only had their packet, they shared another one too. Then the next day, they grabbed another package of the Honeysuckle turkey sausage and made these again! There were two extra packets left over from our weekend, so my hubby just scooped those from the packets and into lunch containers and they’re looking forward to eating them at work/school this week. So it’s a great idea for something to make extra of on the weekend and enjoy leftovers during the week!
I hope you enjoy these! I’d love to hear from you if you try them or if you want to share your family’s favorite gluten-free grilling recipes with me!
- 1 pkg (5 sausage links) Honeysuckle White Sweet Italian Sausage
- 1 large head broccoli
- 8 oz. baby bella mushrooms or other small mushrooms
- 1 red bell pepper
- 1 orange bell pepper
- 5 cloves garlic
- salt
- pepper
- 2-3 oz. Shredded fresh Parmesan cheese
- fresh parsley
- Cut broccoli into bite size pieces.
- Slice bell peppers into thin strips, then cut those in half.
- Set out 5 rectangles of heavy duty non-stick aluminum foil. (Or use regular aluminum foil folded over to be double thickness and spray lightly with cooking spray)
- in the center of each aluminum foil rectangle, place one sausage link, 6-7 mushrooms, 8-10 pieces of broccoli, and however many bell pepper strips desired.
- Mince one clove of garlic and spread over the contents of one packet. Repeat for each packet. Season with salt and pepper as desired (I did 3 cranks of my pepper mill on each packet.)
- Wrap foil up to seal contents completely, but in a way that you can easily open on the grill to check sausage temperature.
- Cook on preheated grill at 350° (medium heat) for 14-16 minutes or until meat thermometer shows 165° when testing center of a sausage link.
- Remove from grill. Slice sausage links and return to packets. Top with Parmesan cheese and fresh parsley if desired. Serve immediately. Can be eaten right from the foil packet or you can scoop out onto plates or bowls. Enjoy!
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Jill says
Can you make this in the oven as well?