1 cup sliced or diced Silver Creek Beef Summer Sausage
¼ cup shallots or onion finely sliced
1 zucchini, cut into bite sized pieces
1 carrot, cut into bite sized pieces
1 ear corn on the cob, cut into 1” chunks
1 cup baby red potatoes, but into bite sized pieces
1 teaspoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper
Cooking or Olive oil
Heavy duty foil or foil pan
Be creative with seasonings. Try some Cajun or Italian blends
Preheat oven to 350 or prepare your outdoor grill. After preparing the sausage and vegetables, set aside
Determine the size sheet of heavy duty foil you want to use keeping in mind it will need to be folded in half, filled with meat, veggies, and seasonings, and sealed along the edges.
I prefer to use smaller sheets and make single size pouches. They are easier to manage, but use the size you are comfortable with. You can also fill a foil pan with the meat and veggies and cover with foil too.
Spray foil with a bit of cooking spray, add meat and sausage. Season to your taste preference and drizzle a bit of oil over the top.
Seal the edges well to prevent leaks and place on a cookie sheet in the oven or on a grill rake. I like to have a pan under my pouch just in case of a malfunction.
Bake until veggies are tender, about 20-30 minutes. Open carefully as the steam will pour forth and the contents will be very hot.
*This is a very versatile recipe. Try using our Elk, Venison, Buffalo, Luxemburg, or Gottenburg sausages. Maybe even a combo of one or two of them.
Silver Creek Beef Summer Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.