Recipe by Bone Man
This is a grilling recipe, and one that easily transfers to the campfire when camping. You can make it up ahead of time, put it into a cooler of ice and skip the mess at the campsite. A great dish from Marlboro.
Top Review by MikeOK
I've been making this for years, and it's always a big hit at tailgates and camping. I do have a couple of suggestions;
- After a couple of near-catastophic foil packet failures, I started using a disposable aluminum lasagna pan. Much easier to check the progress and stir things up during cooking, and far less mess.
- I always slice the smoked sausage lengthwise and put it on the grill to get a bit of a char going before cutting into chunks. Improves both the flavor, and especially the texture of the final product quite a bit.
- 1 lb smoked sausage, cut into chunks
- 3 jalapeno peppers, sliced
- 1 green bell pepper, de-seeded and cut into chunks
- 1 sweet onion, peeled and cut into chunks
- 1⁄4 cup Tabasco sauce
- 10 ounces sweet and sour sauce
Directions See How It's Made
- Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on.
- Put the sausage, green pepper and onions in the bottom half of the foil bag.
- Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof".
- Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes.
- You can slit the bag open when done and serve from it at the campsite.
- If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes.