Philly Steak & Swiss Brats
Grilling season is right around the corner. This week looks like a great week to kick the season off right with this great BBQ recipe.
Ingredients
- 3 pounds uncooked Philly Steak & Swiss Brats
- 3 pounds small red potatoes, cut into wedges
- 1 pound baby carrots
- 1 large red onion, sliced and separated into rings
- 2 jars (4-1/2 ounces each) whole mushrooms, drained
- 1/4 cup butter, cubed
- 1 envelope onion soup mix
- 2 tablespoons soy sauce
- 1/2 teaspoon pepper
Directions
- For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17×15 in.) on a flat surface.
- Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.
- Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Yield: 12 servings.
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