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Ingredients
1 Reynolds foil hot bags�, large size
1/2 Cup barbecue sauce
1 Tablespoon flour
2 pounds turkey smoked sausage, cut in 1-inch slices
1 Small onion, thinly sliced
4 Medium potatoes, cut in 1/2-inch cubes
1 Medium green bell pepper, cubed
2 Tablespoons vegetable oil
1 Teaspoon seasoned salt
1/4 Teaspoon pepper
Instructions
Preheat grill to medium-high or oven to 450�F.
Open foil bag; spray inside with nonstick cooking spray. Combine barbecue sauce and flour; stir in sausage. Spoon sausage mixture on one side of foil bag; arrange onion slices on other side of foil bag. Combine potatoes, green pepper, oil, seasoned salt and pepper; layer evenly on top of onions.
TO SEAL, double fold open end of foil bag and place bag in a 1� deep pan.
TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 18 to 23 minutes in covered grill OR BAKE 40 to 45 minutes in supporting pan in oven.
USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.