Cooky Jason’s December Recipe – Sausage Hodepodge

This is a simple recipe that can be a main course OR a side dish. It’s perfect for chilly nights around the campfire and, you can do most – if not all, of the prep at home ahead of skillet-sausage-and-potatoes-38009-sstime. Sage and cranberries make it a great way to make the house or the campsite smell like the season. Happy Holidays!

Fixins’:

  • 1 pound smoked sausage (take your pick here), cut into 1 inch pieces
  • ½ pound red or white potatoes (or purple if you can get them), quartered
  • 1 large onion, sliced
  • ¾ pound fresh green beans, trimmed and halved
  • ½ pound mushrooms (whit, crimini, oyster, etc…) sliced
  • 1 cup dried cranberries
  • ½ cup sage, finely shredded
  • 4 or 5 cloves garlic, minced
  • 1 tsp ground pepper (black or white)
  • 1 tsp salt
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/3 cup water

I suggest cooking the sausage through first, letting it cool, and then slice into 1 inch pieces. You can definitely do this at home if you like, to save time at the camp site. And if you already have the veggies sliced, even better.

On a large sheet of foil, place the green beans, potatoes, onion, mushrooms, garlic, cranberries, sage, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until vegetables are tender. Feel free to sprinkle on some parmesan or asiago cheese before serving. Enjoy!

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

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