Ingredients:

  • 1 lb (450 g) high-quality Pork Sausages, cut into 1-inch pieces
  • 8 oz (225 g) Halloumi Cheese block, cubed into 1/2-inch pieces
  • 1 lb (450 g) Baby Potatoes, halved or quartered
  • 1 large Red Bell Pepper, roughly chopped
  • 1 medium Yellow Onion, roughly chopped
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 tablespoon Smoked Paprika (Spanish)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Kosher or Sea Salt
  • 1/2 teaspoon Black Pepper

Instructions:

  1. Prepare all vegetables, halloumi, and sausages by chopping them into the specified sizes. In a small bowl, whisk together the olive oil, smoked paprika, oregano, thyme, garlic powder, salt, and pepper to create the dressing.
  2. Place the potatoes, sausage, peppers, onion, and Halloumi into a large mixing bowl. Pour the prepared dressing over the top and toss thoroughly until all ingredients, especially the potatoes, are evenly coated.
  3. Lay out four 18x18 inch squares of heavy-duty aluminum foil. Divide the dressed ingredients evenly among the four foil squares, ensuring the potatoes are layered towards the bottom center of each pile.
  4. To seal the hobo packs, bring the opposite edges of the foil up and fold them over multiple times to create a tight seam. Roll the remaining two ends tightly inwards towards the filling, ensuring the packet is completely airtight to allow steaming.
  5. Prepare the heat source: allow the fire to burn down until you have a deep, flat bed of glowing red embers/coals. Use tongs to clear a space over the medium-hot embers; avoid cooking over aggressive flames.
  6. Carefully place the foil packets directly onto the bed of embers. Cook undisturbed for 20 minutes. You should hear robust sizzling and steaming within the packets.
  7. Using tongs and heat-resistant gloves, carefully flip each packet over. Continue cooking for another 15 to 20 minutes. To check doneness, carefully open one pack and test a potato with a fork; it should be completely tender. Reseal and return to heat if necessary.
  8. Remove all packets from the heat and allow them to rest, still sealed, for 5 minutes. Carefully open the packets (watching out for trapped steam) and serve immediately, using the foil packs as ready-made serving plates.