Campfire Sausage & Potato Foil Packs

Ingredients

• 14 oz Fully cooked smoked sausage or kielbasa, sliced into 1/2-inch rounds
• 1.5 lb Baby potatoes, quartered or cut into 3/4-inch pieces
• 1 Red bell pepper, cut into bite-size pieces
• 1 Yellow bell pepper, cut into bite-size pieces
• 1 medium Yellow onion, cut into wedges
• 3 tbsp Unsalted butter, melted
• 1 tbsp Olive oil
• 3 Garlic cloves, minced
• 1 tsp Smoked paprika
• 1 tsp Dried Italian seasoning
• 3/4 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley, chopped, optional

Instructions

1. Prepare a campfire with a stable bed of hot coals or preheat a grill to approximately medium heat.
2. Cut four large sheets of heavy-duty aluminum foil, approximately 18 inches long.
3. In a large bowl combine potatoes, bell peppers, onion, melted butter, olive oil, garlic, smoked paprika, Italian seasoning, salt, and pepper.
4. Toss until everything is evenly coated.
5. Divide the vegetable mixture evenly among the four sheets of foil.
6. Divide the sliced smoked sausage over the vegetables.
7. Bring the long sides of each foil sheet together over the food and fold several times to seal.
8. Fold the short ends inward tightly to create sealed packets while leaving a small amount of room inside for steam circulation.
9. Place packets on a grill grate over medium campfire heat or directly over a stable bed of hot coals.
10. Cook approximately 25–35 minutes, turning the packets carefully every 8–10 minutes.
11. Beginning around 25 minutes, carefully open one packet away from your face because hot steam will escape.
12. Test a potato with a fork. The packets are finished when the potatoes are completely tender and the vegetables have softened.
13. Because the sausage is already fully cooked, it only needs to heat through and brown slightly.
14. Carefully open packets and finish with chopped parsley if desired.
15. Serve directly from the foil packets or transfer to plates.

Nutrition

Chef's Notes

POTATO SIZE: Keep potato pieces relatively small and uniform. Large potatoes will take much longer than the sausage and peppers. HEAVY-DUTY FOIL: Use heavy-duty foil or double-layer standard foil to reduce tearing. FIRE HEAT: Campfires vary dramatically. Use hot coals and moderate heat rather than aggressive flames. MAKE AHEAD: Vegetables and sausage can be cut at home and transported chilled in separate sealed containers. STORAGE / FOOD SAFETY: Keep sausage and prepared vegetables in a cooler at 40°F or below until cooking.

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