Campfire Cajun Sausage and Pepper Foil Packs
Campfire Cajun Sausage and Pepper Foil Packs, a Texas Favorites beef recipe, ready in 25 minutes, serves 4 Servings.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Add red potatoes, bell peppers, and onion to a medium-sized bowl. Toss vegetable mixture in olive oil, garlic, and Cajun seasoning.
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Step 2
Place an 18”x12” sheet of heavy-duty aluminum foil on a flat surface. Add ¼ of the vegetable mixture to the center of the foil. Top vegetables with ¼ of the sliced sausage (approximately 1 link each). Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 4 packets. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting)
Campfire Instructions
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Step 1
Build and start a fire inside a fire ring or other metal structure.
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Step 2
Place a grate over the fire, directly above the flame.
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Step 3
Place foil packs on hot grate with tongs.
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Step 4
Cook for 20-25 minutes, flipping halfway through until potatoes are fork-tender and sausage is warmed through.
Oven Instructions
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Step 1
Preheat oven to 425ºF.
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Step 2
Place foil packs on a baking sheet and bake for 20-25 minutes, until potatoes are fork-tender and sausage is warmed through.
Nutrition Information
459 Calories; 278.6 Calories from fat; 31.1g Total Fat (11 g Saturated Fat; 0 g Trans Fat; 0.8 g Polyunsaturated Fat; 4.93 g Monounsaturated Fat;) 60 mg Cholesterol; 763.7 mg Sodium; 27.13 g Total Carbohydrate; 3.19 g Dietary Fiber; 18.3 g Protein; 2.54 mg Iron; 741.94 mg Potassium; 2.81 mg Niacin; 0.42 mg Vitamin B6; 0 mcg Vitamin B12; 0.59 mg Zinc; 0.35 mcg Selenium; 25.28 mg Choline.
This recipe is an excellent source of Protein, Vitamin B6, and a good source of Dietary Fiber and Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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