Looking to mix up your dinners a bit? Here's something new! Whether you are throwing this on the grill, over a campfire, or inside at home, these tin-foil dinners are a ton of fun for everyone!
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INGREDIENTS
- 12 oz. polish sausage (See notes.)
- 1 small head of cabbage
- 2 medium carrots
- 1/2 large red onion
- 4 T butter
- 1/2 - 1 tsp. dried thyme
- salt and fresh-ground black pepper to taste
INSTRUCTIONS
- Preheat grill to medium-high or preheat oven to 450F/230C.
- Cut up a small or medium-sized head of cabbage into bite-sized chunks.
- Slice four sausage links into slices about 3/4 inch thick, cut the red onion into thick slivers and cut carrots into slices or half-moon slices just slightly thinner than the sausage.
- Layout four double sheets of foil big enough to hold all the ingredients when it’s wrapped into a packet, and spray foil with non-stick spray.
- Divide the cabbage, carrots, and onions so one-fourth is on each set of foil sheets, season the vegetables with salt and fresh-ground black pepper to taste and some dried thyme, and add about 1 tablespoon of butter.
- Then add the slices of sausage on top of the vegetables.
- Wrap the inner packet first, then fold over the outer sheet of foil and tightly roll up the ends. (This recipe has better photos about how to fold the packets together.)
- Cook Autumn Tin Foil Dinners for about 20-25 minutes on a grill that’s pre-heated to medium-high, or cook for about 30-35 minutes if you’re using the oven. Turn once about halfway through. Serve hot.
Original recipe found here at Kalyn's Kitchen.
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