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.
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.
3. Pierce the bottom of a disposable aluminum foil plan 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.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and saute for 4 minutes or until lightly browned. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.
Serving size about 1/2 cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 39 (49%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.6mg||4 %|
|Sodium 216.5mg||7 %|
|Potassium 157.1mg||4 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 5.6g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 80
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