Logo
Build a Shopping Listat Gourmet Garage of West 66th

Gourmet Garage of West 66th

You've selected Build a Shopping List
Gourmet Garage of West 66th
155 West 66th Street
New York, NY 10023
212-595-5850
7 am - 9 pm daily
Hi GuestSign In or Register
Build a Shopping Listat Gourmet Garage of West 66th

Gourmet Garage of West 66th

You've selected Build a Shopping List
Gourmet Garage of West 66th
155 West 66th Street
New York, NY 10023
212-595-5850
7 am - 9 pm daily
Screen%20Shot%202021-04-20%20at%203.24.24%20AM.png
Screen%20Shot%202021-04-20%20at%203.24.24%20AM.png
Plant-Based BBQ Sausages with Sweet Potato Fries
Logo
Recipe - Gourmet Garage of West 66th
Screen%20Shot%202021-04-20%20at%203.24.24%20AM.png
Plant-Based BBQ Sausages with Sweet Potato Fries
0
Servings4
Cook Time20 Minutes
svg/info/recipe-calories Created with Sketch. Calories460
Ingredients
14 oz 1 package (14 ounces) Beyond Meat® Hot Italian Sausages
1 container fresh crinkle-cut sweet potatoes
2 bell peppers, cut into strips
1 onion, cut into strips
4 whole wheat hot dog buns
1 cup broccoli coleslaw
Directions

1.     Prepare outdoor grill for direct grilling over medium-high heat. Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. Spread potatoes on prepared pan; spray with cooking spray. Bake potatoes 20 minutes or until tender-crisp and golden brown, turning once. Makes about 2 cups.

2.     Cut bell peppers and onions into strips. Lightly toss with oil, salt and pepper.

3. Cut 18 x 12-inch sheet foil; place pepper and onion blend on 1 side and spray with cooking spray. Fold foil in half over vegetables; tightly crimp edges to seal. Spray sausages with cooking spray.

4.     Place sausages and foil packet on hot grill rack; cover and cook 9 minutes or until grill marks appear on sausages, turning ¼ turn every 2½ minutes. About 2 minutes before sausages are done, place buns, cut side down, on hot grill rack.

5.     In large bowl, toss broccoli slaw and pepper mixture. Makes about 2 cups.

6.     Serve sausages in buns topped with pepper mixture along with fries.

Nutritional Information
calories: 460
Fat: 188
Saturated fat: 6g
Sodium: 773mg
Carbohydrates: 52g
Fiber: 10g
Sugars: 11g
Added sugars: 3g
Protein: 25g
0 minutes
Prep Time
20 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
460
Calories

Shop Ingredients

Makes 4 servings
14 oz 1 package (14 ounces) Beyond Meat® Hot Italian Sausages
an image
Beyond Meat Beyond Sausage Hot Italian, 14 Ounce
$9.99
$0.71/oz
1 container fresh crinkle-cut sweet potatoes
an image
Organic Purple Sweet Potato, 10 Ounce
$4.37 avg/ea
$0.44/oz
2 bell peppers, cut into strips
an image
Yellow Bell Pepper, 1 ct, 6 Ounce
$1.87 avg/ea
$0.31/oz
1 onion, cut into strips
an image
Spanish Onion, 1 ct, 20 Ounce
$1.24 avg/ea
$0.06/oz
4 whole wheat hot dog buns
an image
Pepperidge Farm Bakery Classics - Side Sliced Hot Dog Buns, 14 Ounce
$3.49
$0.25/oz
1 cup broccoli coleslaw
an image
Broccoli Bunch, 1 Each
$2.99

Nutritional Information

calories: 460
Fat: 188
Saturated fat: 6g
Sodium: 773mg
Carbohydrates: 52g
Fiber: 10g
Sugars: 11g
Added sugars: 3g
Protein: 25g

Directions

1.     Prepare outdoor grill for direct grilling over medium-high heat. Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. Spread potatoes on prepared pan; spray with cooking spray. Bake potatoes 20 minutes or until tender-crisp and golden brown, turning once. Makes about 2 cups.

2.     Cut bell peppers and onions into strips. Lightly toss with oil, salt and pepper.

3. Cut 18 x 12-inch sheet foil; place pepper and onion blend on 1 side and spray with cooking spray. Fold foil in half over vegetables; tightly crimp edges to seal. Spray sausages with cooking spray.

4.     Place sausages and foil packet on hot grill rack; cover and cook 9 minutes or until grill marks appear on sausages, turning ¼ turn every 2½ minutes. About 2 minutes before sausages are done, place buns, cut side down, on hot grill rack.

5.     In large bowl, toss broccoli slaw and pepper mixture. Makes about 2 cups.

6.     Serve sausages in buns topped with pepper mixture along with fries.