Hands-on Time
33 Mins
Total Time
1 Hour 19 Mins
Yield
8 servings (serving size: about 1/2 cup)
Photo: Marcus Nilsson; Styling: Angharad Bailey

How to Make It

Step 1

Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Place grill rack on grill.

Step 2

Combine 3 cups water, Dijon mustard, and the next 5 ingredients (through bay leaves) in a large saucepan. Bring to a boil, and cook for 2 minutes. Add potatoes and onions; bring to a boil. Reduce heat to low, and simmer for 12 minutes. Remove from heat, and let stand for 10 minutes in cooking liquid; drain. Cut onions in half.

Step 3

Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place the potatoes and onions in pan, and coat with cooking spray. Place pan on grill rack over unheated side of grill; cover grill, and cook for 25 minutes or until lightly browned.

Step 4

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and sauté for 4 minutes or until lightly browned. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.

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