1 onion, sliced
4 medium red potatoes, diced
2 bell peppers, sliced (stem and seeds removed)
1/2 lb green beans, ends trimmed and halved
4 sausage links (we use Sweet Italian and Kielbasa)
1 T vegetable oil
Start by building a fire under one half of the pan. For this recipe, we used the Primus Large Openfire Pan over a standard fire pit. The large pan gives you enough space to cook everything at once while allowing for varying levels of heat. Focus the heat on one side of the pan by stacking the coals high beneath it. We prefer hardwood lump charcoal for cooking, but a campfire works fine.
While you’re waiting for the pan to heat-up, take advantage of the low heat, and add your onions to the pan. Slow cooking the onions will give them a sweet, caramelized flavor (if cooked too quickly they will become burnt and bitter).
Season the onions with salt and pepper.
As the pan starts to heat (about ten minutes), move the onions to the cooler side of the pan.
Next, on the high-heat side of the pan, add the sausage, turning and cooking each side.
When the sausage is about halfway through cooking, spread out the coals (evening out the temperature) and add the remaining vegetables.
Season the vegetables with salt and pepper.
You want medium heat at this point (your vegetables should sizzle, but not instantly sear). Heat vegetables until cooked through and onions are golden brown.
Taste and re-season if needed.
Remove vegetables and add to a bowl or platter. For this recipe, we used the Falcon Enamel Serving Tray. Slice sausage and add to your serving dish.
When you’re done cooking leave the pan over the fire and clean by pouring a little water on the pan, use a spatula or wooden spoon to scrape the pan clean.
Repeat as needed.