Campfire Sausage Packs
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Celebrate the end of summer with campfire cooking. These sausage packs are great for an outdoor camping trip, but are also good on a backyard grill.
- 1 Pound Mountain View, Cajun Style Andouille Sausage
- 1 pound Schwab’s, Jalapeno and Cheddar Sausage
- 2 Onions, Sliced
- 2 Bell peppers, Sliced
- 1-2 Pound small red potatoes, halved
- 2 large zucchini, Sliced
- 1 Pound fresh green beans
- 6 cloves garlic, Peeled and sliced
- 2 Tbsp Daddy Hinkle’s Original Seasoning
- Small bundle fresh thyme
- 3 Tbsp thinly chopped chives
- 1/4 cup olive oil
- 4 Tbsp Hiland Butter
- Heavy-duty aluminum foil
Make aluminum foil packs by cutting the foil the preferred size for your pack, then doubling it for durability. For instance, you can make six large packs so each person has their own, or you can make one or two big packs.
Heat your grill to high heat or start your fire until coals are hot and flames down.
Place sausages on bottom of packs.
In a large bowl, combine vegetables with Daddy Hinkles’s seasoning, herbs, olive oil and butter. Distribute vegetables on top of sausages.
Cover with two layers of heavy-duty aluminum foil. Place foil packets on grill. Check for doneness. Sausages should be browned and vegetables should be tender, which can take from 25-35 minutes or more, depending on how hot your coals are.