13 oz. smoked, fully-cooked beef sausage, cut into ½-inch slices
1 lb. baby red potatoes, quartered
1 green bell pepper, sliced into 1-inch strips
1 red bell pepper, sliced into 1-inch strips
1 medium while onion, sliced
3 garlic cloves, minced
2 Tbsp. olive oil
1 Tbsp. Cajun seasoning
Add red potatoes, bell peppers, and onion to a medium-sized bowl. Toss vegetable mixture in olive oil, garlic, and Cajun seasoning.
Place an 18”x12” sheet of heavy-duty aluminum foil on a flat surface. Add ¼ of the vegetable mixture to the center of the foil. Top vegetables with ¼ of the sliced sausage (approximately 1 link each). Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 4 packets. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting)
Build and start a fire inside a fire ring or other metal structure.
Place a grate over the fire, directly above the flame.
Place foil packs on hot grate with tongs.
Cook for 20-25 minutes, flipping halfway through until potatoes are fork-tender and sausage is warmed through.
Preheat oven to 425ºF.
Place foil packs on a baking sheet and bake for 20-25 minutes, until potatoes are fork-tender and sausage is warmed through.
Going camping? These foil packs can be assembled ahead of time and transported in a cooler to your campsite.
459 Calories; 278.6 Calories from fat; 31.1g Total Fat (11 g Saturated Fat; 0 g Trans Fat; 0.8 g Polyunsaturated Fat; 4.93 g Monounsaturated Fat;) 60 mg Cholesterol; 763.7 mg Sodium; 27.13 g Total Carbohydrate; 3.19 g Dietary Fiber; 18.3 g Protein; 2.54 mg Iron; 741.94 mg Potassium; 2.81 mg Niacin; 0.42 mg Vitamin B6; 0 mcg Vitamin B12; 0.59 mg Zinc; 0.35 mcg Selenium; 25.28 mg Choline.
This recipe is an excellent source of Protein, Vitamin B6, and a good source of Dietary Fiber and Iron.