Campfire Sausage and Potato Foil Packets

Prepare a campfire to establish a bed of hot, glowing coals, or preheat a portable outdoor grill to medium-high heat (about 400°F). Tear off three 12x18-inch sheets of heavy-duty aluminum foil.

Wash and scrub 3 medium russet potatoes thoroughly under clean water. Cut them into uniform 1/2-inch cubes, leaving the skin on for rustic texture.

Peel 1 large yellow onion and chop it into 1/2-inch pieces. Wash 1 medium red bell pepper, slice it open to discard the stem and seeds, and chop into 1/2-inch pieces.

Peel and finely mince 3 garlic cloves.

Slice 12 oz of raw smoked pork sausage links into 1/2-inch thick rounds.

In a large mixing bowl, combine the diced potatoes, chopped onion, chopped bell pepper, minced garlic, and sliced sausage. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat all ingredients evenly in the seasoned oil.

Divide the mixture evenly onto the center of each of the 3 sheets of heavy-duty foil. Bring the long edges of the foil together over the food, fold them down tightly twice to seal, then fold and crimp the short ends securely to create three sealed packets, leaving a little headspace inside for steam expansion.

Place the foil packets directly onto the hot campfire coals or onto the grill grates. Cook for 25 to 30 minutes, using tongs to carefully flip the packets over halfway through the cooking time, until the potatoes are tender when pierced with a fork.

Carefully open the top of each packet, being mindful of escaping hot steam. Shred 3 oz of cheddar cheese from the block and sprinkle 1 oz over each open packet.

Wash and finely chop 1/4 cup of fresh parsley. Sprinkle it over the melting cheese, let the packets sit open near the heat for 2 minutes to fully melt the cheese, and serve directly from the foil.