Spicy potato and sausage parcels with peppers and red onion

Spicy potato and  sausage parcels with  peppers and red onion
This simple oven bake is ideal for autumn, especially for a family Bonfire Night supper.
Serves 4  / 
Prep -  / 
Cook -


1 packet of Kielbasa sausage. If you cannot find Kielbasa, use any smoked pork sausage.
800g baby potatoes, washed and cut in halves or quarters depending on size
4 corn on the cob, each cut into thirds
3 red onions, peeled and each cut into six wedges
300g raw, peeled king prawns
3 red peppers, deseeded and cut into strips
150g salted Jersey butter, at room temperature
6 large cloves of garlic, peeled and crushed
3 tablespoons sweet chilli sauce
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon ground coriander
1 teaspoon celery salt (optional)
1 small bunch flat parsley, washed, and finely chopped
Sea salt and freshly ground black pepper


Pre-heat your oven to 425°F/220°C/Gas Mark 7. Prepare four double-thickness sheets of foil about 60 centimetres long. These will make your parcels.

In a small pan, melt the butter and mix in the sweet chilli sauce, paprika, thyme, garlic and half of the parsley.

Quarter the sausages and place with all of the remaining ingredients into a very large bowl. Season very generously and pour into the spiced melted butter. Toss together so everything is coated.

Divide the mixture evenly among the prepared sheets of foil. Seal the foil packs tightly so
no air escapes, but there is still room for steam to circulate.

Place the foil packets onto a baking tray and place in the oven for 35 minutes. Very carefully, give each packet a shake
halfway through cooking.

Remove from the oven and allow to stand for five minutes before carefully opening the foil packets. There will be steam when each parcel is first opened. Place onto a plate and garnish with the remaining fresh chopped parsley before serving.

Recipe by Christian Gott, food blogger (https://anisland.cooking), as featured in the Jersey Evening Post, Celebrate Local feature, 27 May 2023.