• ½ lb baby red potatoes, quartered
• 1-2 carrots, thickly sliced
• ½ fennel bulb, cored & sliced
• ½ small red onion, sliced
• 2 links andouille sausage, sliced
• 2 sprigs each rosemary & thyme
• 3 cloves garlic, smashed in paper
• 1 tbsp water
• 1 tbsp spicy brown mustard
• salt & pepper for seasoning (if needed)

Equipment

• heavy-duty foil or 2 sheets standard foil
• your teeth or a pocket knife

1. Light campfire and allow hot coals to develop
2. Using heavy-duty foil (or, double-layered foil), fold a large piece onto an envelope, bringing the bottom up and creasing at ¾ of the way. Fold sides over, rolling a few times to take care to make a tight seal
3. Add all ingredients into the pouch. Fold over top and scrunch to seal tightly. If needed, top with another piece of foil. The foil pouch will need to be flipped in the coals every 10 minutes, and any leeching water will cause the contents to burn
4. Place on hot coals (not over direct flame) to cook for 30-40 minutes, flipping the pouch about every 10 minutes
5. Remove from heat and allow to cool to the touch. Open pouch and taste for seasoning. Add salt and pepper if desired