Italian-style sausage with veg and wedges
- 2 medium potatoes, cut into wedges
- 400g Extra Special Italian Inspired Pork Sausages
- 1tsp rapeseed oil
- 1tsp dried oregano
- 1tsp crushed chillies
- 2 cloves garlic, crushed
- 1 red onion, cut into wedges
- 3 mixed coloured peppers, deseeded and chopped
- 1 courgette, sliced
- Basil leaves, to serve
Preheat the barbecue to medium or the oven to 200C/Fan 180C/Gas 6.
Bring a pan of water to the boil, add the potato wedges and cook for 10 mins until tender. Drain.
Meanwhile, slice the sausages into thirds. Set aside.
In a bowl, stir together the rapeseed oil, oregano, chilli and garlic. Toss with the potato wedges, onion, peppers and courgette.
Divide the vegetables between sheets of foil, 35cm x 60cm each. Top with the sausage pieces. Fold up the foil and crimp in the middle to seal.
Barbecue the parcels for 15-18 mins, or bake in the oven for 25 mins, until the sausages are cooked.
Open the parcels and scatter with basil leaves just before serving.