Ingredients:

  • 1 lb smoked kielbasa or andouille sausage, sliced into 1/2-inch rounds
  • 1 lb baby gold potatoes, quartered
  • 2 cups bell peppers, chopped into 1-inch chunks
  • 1 cup red onion, coarsely diced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Toss the quartered potatoes, sliced sausage, peppers, and onions in a large bowl.
  2. Pour in the olive oil and the seasoning blend. Note: Mix until the oil creates a glossy coating on every piece
  3. Tear four 12 inch squares of heavy duty aluminum foil.
  4. Pile the mixture in the center of each sheet. Ensure the sausage pieces sit on the bottom layer so they can render fat into the veggies.
  5. Fold the sides up and pinch the top tightly to seal the pouch. Note: Leave a little headspace for the steam to move around
  6. Place the packets directly on hot glowing coals.
  7. Cook for 20–25 minutes. Flip the packets carefully every 10 minutes using tongs.
  8. Listen for a slight sizzle inside the pouch. Note: This means the moisture is bubbling and the food is frying
  9. Open the top of the packets for the final 5 minutes. Wait until you see the edges of the sausage brown and the steam vent out.