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Grilled Sausage and Potato Pockets

Quick and easy to make, these are bundles of flavor you’ll make again and again. Even better, there’s almost no cleanup.

4 Yukon Gold potatoes, medium/small, cut into wedges and halved
4 Louisiana Hot Links (Costco), sliced into ¾" pieces (Substitute: Polska Kielbasa or other smoked sausage)
1 Onion, cut in half & sliced
32 Cherry tomatoes, cut in half (Substitute: 2 or 3 diced tomatoes)
1 Jalapeno, seeds removed, diced (optional)
½ Green bell pepper, seeds removed, chopped, ½" pieces
3 TBSP Olive oil (approx)
3 TBSP Arizona Original Rub (or blend of your choice)

Wash potatoes and cut in half lengthwise. Slice each half into 4 wedges and halve. In large mixing bowl, combine potatoes, onion, bell pepper, jalapeno, tomatoes, sausage and Arizona Rub. Drizzle with olive oil and toss to mix well. Tear off four 18” long sheets of heavy duty aluminum foil (or double sheets of regular foil). Divide potato/sausage mixture into 4 equal parts and place on foil sheets. Fold foil in half over potatoes then fold edges two to three times to seal. Grill pockets over medium heat for about 25-30 minutes. Remove from grill and cool slightly. Cut large “X” in foil top and fold open. Serve.

 

Serves 4

 

*Cook times are approximate.