| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 4 to 5 links andouille sausage, sliced into 1/4-inch slices
- 6 tricolored peppers, ribs and seeds removed, sliced 1/4-inch thick
- 2 large red onions, sliced 1/4-inch thick
- 3/4 pound baby Yukon Gold potatoes, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 sprigs fresh oregano
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Prepare a grill for medium-high heat.
- In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
- Place the pouch on the grill and cook for 30 to 35 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 506 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 44 mg |
| Sodium | 1000 mg |
Reviews
The only change I made was: I used 3 extra sausages because I had 2 packages of andouille links. This recipe was perfect ! So healthy with lots of vegetables and cooked perfectly on my grill. Nothing stuck to the foil. Everything was cooked perfectly!
Yummy and easy! I don’t have a grill so I baked it at 350 for 55 minutes. Turned out perfect!
This was perfect! I had NO trouble with this recipe. Tasted so yummy. I omitted the oregano but kept everything else. I also didnt grill it but used the oven. Preheat to 400 and bake 30 minutes. I did check at 30 minutes to make sure potatoes were done and perfect! If people have trouble with the recipe they did something incorrect or there were issues with the ingredients they used. Olive oil believe me use very little. Pat your veggies dryish after cutting and washing them. Use yukon gold baby potatoes. Regular ones have too much water. There is a little juice inside the pouch but not enough to make a mess. I also transferred it to a plate after opening them.
I tried this last night. Loved it! Very easy, and clean up is quick>
I have A LOT of campfire cooking experience & knew by just reading the recipe that I would need to change the size of the cuts of the ingredients. For instance, common sense would tell you that potatoes take longer to cook (no matter how you cook them) than peppers, so I cut the potatoes thinner than I did the peppers (so they’d still be a little crisp) & I cut the andouille into 1/2 inch pieces (to keep the fat rendering down to a minimum). The onions I kept the root ends intact (trimming just enough to remove the actual roots) & cut them each into 8 wedges. Followed the rest of the recipe as written except I did divide up the ingredients into 4 pouches & placed them directly into the coals & 20 minutes later, retrieved perfectly cooked sausage, peppers, onions & potatoes. It was enjoyed by everyone, although my son & his wife fought over who would get the extra pouch! (I was hoping for leftovers.) 😀
Very greasy because of the sausage. The potatoes do not hold up because they are sliced thinly! So you have the grease from the sausages mixed with the olive oil and it just doesn’t work. It would of been so much better if the vegetables were placed on the grill and the potatoes were thicker and cooked differently. I don’t get the pouch and ended up grilling some of this another way to try to salvage the ingredients.