Sausages and peppers with beer, fried in foil

Ingredients:

• 6 andouille sausages (pork sausage with garlic and Cajun seasoning) about 90 grams each, cut into 2.5 cm pieces
• 700 g sweet pepper, cut in half and remove stem and seeds
• 4 celery stalks, cut in half, then diagonally into thirds
• 1 small red onion, sliced
• 8 cloves garlic, crushed
• 1/4 cup olive oil
• Coarse salt and freshly ground pepper
• 8 sprigs of fresh thyme
• 1/2 cup amber beer or low-sodium chicken broth
• Chopped fresh parsley, for sprinkling

Preparation:

1. Preheat the grill to medium-high. Tear off 4 large sheets of heavy-duty foil.
   
   Place the sausage on sheets of foil and sprinkle with pepper, celery, red onion, and garlic. Drizzle with olive oil and season with salt and pepper. Add 2 sprigs of thyme to each serving and pour over the beer. Bring the two opposite ends of the foil together and fold them twice.
2. Grill the sausage and vegetables in foil, turning the bags halfway through, until the sausage is browned and the peppers are tender, about 20 minutes. Carefully open the bags and sprinkle with parsley.