Ingredients:

  • 1 lb smoked turkey sausage, sliced into ½-inch rounds
  • 1 lb Yukon Gold potatoes, cut into ¾-inch cubes
  • 1 cup baby corn or corn kernels
  • 1 medium red bell pepper, chopped into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) or preheat the grill to medium-high heat (approx. 400°F/200°C).
  2. Tear off four large sheets of heavy-duty aluminum foil, approximately 12 x 18 inches each.
  3. In a large mixing bowl, combine the 1 lb cubed potatoes and diced yellow onion; drizzle with 3 tbsp olive oil and toss until every surface is glossy.
  4. Stir in the 1 lb sliced smoked turkey sausage, chopped red bell pepper, and 1 cup corn.
  5. Sprinkle 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp kosher salt, and ¼ tsp cracked black pepper over the mixture and toss thoroughly to coat.
  6. Divide the mixture evenly between the four foil sheets.
  7. Bring the two long edges of the foil together and fold them down tightly in a series of overlapping folds, then fold the ends inward to create a completely sealed pouch, leaving a small pocket of air inside for heat circulation.
  8. For the grill: Place packets directly on the grates and cook for 20–25 minutes. For the oven: Place packets on a baking sheet and bake for 25–30 minutes.
  9. Remove from heat when the foil is taut and a knife inserted through the foil meets no resistance in the largest potato cube, ensuring the turkey sausage has reached an internal temperature of 165°F (74°C).