Sausage and Rice

We were inspired by Chef Simon's 5 in 5 cookbook, but changed the recipe and forgot some ingredients. Here's how we did it.

Ingredients:

-500g Johnsonville pork brats (5), sliced 1/4 inch on the bias

-1 red onion, diced

-half bunch of parsley, loosely chopped

-3 small carrots, halved then sliced

-1 bottle of beer

-1 tbsp caraway seeds

-salt and pepper

1) preheat BBQ to 375 degrees

2) lay out five sheets of aluminum foil

3) divide onion, carrots and parsley evenly

4) place each sausage in a pouch

5) sprinkle caraway seeds

6) sprinkle salt and pepper

7) gather corners of foil and divide beer evenly on each pouch

8) ensure pouches are sealed

9) BBQ for 10 minutes

10) serve with rice