Name: Foil-Packet Sausage and Potatoes
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb smoked sausage; 1.5 lb baby yellow potatoes; 1 large red bell pepper; 1 medium yellow onion; 3 clove garlic; 2 tbsp olive oil; 3 tbsp unsalted butter; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp kosher salt; to taste black pepper; 2 tbsp fresh parsley; 4 count heavy-duty aluminum foil

← Recipes · Campfire · Foil-Packet Sausage and Potatoes

590 cal18g protein38g carbs40g fat1350mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Foil-Packet Sausage and Potatoes

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Campfire50 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

smoked sausagesliced into 1/2-inch coins1 lb

baby yellow potatoeshalved, or quartered if large, so the pieces are about 1 inch1.5 lb

red bell peppercut into 1-inch pieces1 large

yellow onioncut into 1-inch wedges1 medium

garlicminced3 cloves

olive oil2 tbsp

unsalted buttercut into small pats3 tbsp

smoked paprika1 tsp

garlic powder1 tsp

dried thyme1 tsp

kosher saltsmoked sausage is already salty, so go easy1 tsp

black pepperto taste

fresh parsleychopped, for finishing2 tbsp

heavy-duty aluminum foilsheets about 18 inches long4 count

Cook it to

Raw sausage160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Heat the grill to medium, around 400°F, with one side set for direct heat. Tear off four sheets of heavy-duty foil, each about 18 inches long, and brush the center of each with a little of the olive oil.

2In a large bowl, toss the potatoes, sausage coins, bell pepper, onion and garlic with the remaining olive oil, smoked paprika, garlic powder, thyme, salt and a few grinds of pepper until everything is evenly coated.

3Divide the mixture evenly among the four sheets, piling it in the center. Dot each pile with pats of butter.

4Fold the long sides of each sheet together over the food and roll the edge down twice to seal it. Fold and crimp both ends tightly so no steam or butter can leak out. Leave a little air space inside each packet.

5Set the packets on the grill grate, close the lid, and cook for 12 minutes. Flip each packet with tongs and cook another 12 to 15 minutes, until the potatoes are fork-tender. Open one packet to check, and watch for steam when you do.

6Move the packets to a platter and let them rest for 3 minutes. Open each one carefully, folding back the foil and letting the steam escape away from your face. For browned edges, reseal and set a packet over direct heat for 2 minutes, or leave it open on the grate for 3 minutes.

7Sprinkle with parsley and eat right out of the packet with a fork.