Campfire Sausage Packs
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.
Ingredients
- 1 pound Mountain View Cajun Style Andouille Sausage
- 1 pound Schwabs Jalapeno and Cheddar Sausage
- 2 onions, sliced
- 2 bell peppers, sliced
- 1-2 pounds small red potatoes, halved
- 2 large zucchini, sliced
- 1 pound fresh green beans
- 6 cloves garlic, peeled and sliced
- 2 tablespoons Daddy Hinkles Original Seasoning
- Small bundle fresh Scissortail Farms Thyme
- 3 tablespoons thinly chopped Scissortail Farms Chives
- 1/4 cup olive oil
- 4 tablespoons 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.