Makes 4 servings
|3||tablespoons brown sugar|
|1||tablespoon dried thyme leaves|
|1||tablespoon dried oregano leaves|
|1/4||cup dry white wine or apple cider|
|2||tablespoons cider vinegar|
|2||sweet potatoes (1-1/2 to 2 pounds), peeled and cut into 1/4-inch pieces|
|2||apples, such as Fuji or McIntosh, peeled, cored and cut into 1/4-inch pieces|
|1||medium white onion, sliced into thin strips|
|1||red bell pepper, cut into thin strips|
|1||yellow bell pepper, cut into thin strips|
|1/2||cup golden raisins|
|4||sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|1-1/2||pounds smoked sausage, such as kielbasa or Polish sausage, sliced diagonally into 1/4-inch pieces|
- Preheat oven to 450°F.
- Combine brown sugar, thyme and oregano in large bowl. Stir in white wine and vinegar and stir brown sugar is dissolved.
- Add sweet potatoes, apples, onion, bell peppers and raisins; toss to coat. Using slotted spoon, divide potato mixture evenly among foil sheets. Fold up sides of foil arround potato mixture.
- Add sausage to bowl with remaining liquid; toss to coat. Divide sausage among four foil packets. Pour any remaining marinade over sausage mixture. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
- Bake 20 minutes or until vegetables are tender. Remove packets from oven. Carefully open one end of each pack to allow steam to escape. Open packets and transfer contents to serving plates.
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