Ingredients

• 1 1/2 lbs mini yellow-fleshed potatoes, halved or quartered if large
• 1 small red peppers, cut into 1 inch pieces
• 1 small green pepper, cut into 1 inch pieces
• 1 tbsp olive oil
• 1 tbsp chopped garlic
• 1/2 tsp salt
• 1 lb uncooked Italian pork sausages, cut on the bias into 1 inch lengths
• 2 tbsp unsalted butter, cut into pieces
• 4 sprigs fresh thyme

Directions

1. Preheat barbecue to high heat.
2. Combine potatoes, peppers, olive oil, garlic and salt in a bowl, and toss to coat.
3. Lay 4 foil sheets (about 12 x 16-in.) on the counter, and divide vegetable mixture equally between them. Add sausages, dot with butter, and add a sprig of thyme, before folding and rolling edges to fully seal packages.
4. Cook packets, turning once, for 25 min, or until potatoes and sausages are cooked through, tender and lightly golden.
5. Open packets and transfer to plates