Ingredients:

  • 1 lb Smoked Kielbasa or quality smoked sausage, sliced into 1-inch thick rounds.
  • 5 lbs Small New Potatoes, washed, unpeeled, and quartered into even pieces.
  • 2 large Bell Peppers (mixed colours), seeded and roughly chopped.
  • 1 large Yellow Onion, peeled and sliced or roughly chopped.
  • 2 cloves Fresh Garlic, finely minced.
  • 3 Tbsp Olive Oil or Rapeseed Oil
  • 1 Tbsp Smoked Paprika (Spanish preferred)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Coarse Salt (Kosher or Sea Salt)
  • ½ tsp Black Pepper (freshly ground)
  • 2 Tbsp Unsalted Butter (optional addition), divided into 4 small pats

Instructions:

  1. Prep the vegetables and sausage: Dice the potatoes, peppers, and onion into roughly 1-inch (2.5 cm) pieces, ensuring the potato pieces are as uniform as possible for even cooking. Slice the sausage.
  2. Combine Ingredients: Place the sliced sausage, potatoes, peppers, and onion in the large mixing bowl. Add the minced garlic.
  3. Create the Marinade: In a small cup, whisk together the olive oil, smoked paprika, oregano, thyme, salt, and pepper.
  4. Toss and Coat: Pour the oil and seasoning mixture over the contents of the bowl. Toss thoroughly using your hands or a rubber spatula until every piece of vegetable and sausage is well-coated.
  5. Prep the Foil: Tear off 4 sheets of heavy-duty foil, approximately 18 x 18 inches (45 x 45 cm) each. For extra security, layer two sheets for each packet (8 sheets total).
  6. Divide and Fill: Place one portion (about 1/4 of the mixture) onto the centre of each double-layered foil sheet.
  7. Add Enrichment (Optional): Place a small pat of butter on top of the mixture in the centre of each pile.
  8. Seal the Packets: Bring the two long sides of the foil up to meet above the food. Fold the edges down tightly, creating a sturdy seal. Next, fold the short ends tightly inward against the filling, ensuring no gaps remain for steam to escape. The packets should be dome-shaped.
  9. Prepare the Heat Source: If using a campfire, allow the main flames to die down until you have a bed of glowing, medium-hot coals. If using a charcoal grill, arrange coals for medium-low, indirect heat.
  10. Cook the Packets: Using metal tongs, place the sealed packets directly onto the coals or the grill grate.
  11. Turn: Cook for 12–15 minutes, then carefully flip the packets using the tongs. Continue cooking for another 12–15 minutes, depending on the heat intensity.
  12. Check for Doneness: Carefully retrieve one packet. Pierce the foil (watch out for escaping steam!). Test a potato piece with a fork—it should be soft and easily pierced. If resistance remains, reseal the packet and cook for an additional 5 minutes.
  13. Rest and Serve: Allow the packets to rest for 5 minutes after removal. Cut open the tops carefully, pour the contents onto a plate, or eat directly from the packet (carefully!).