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Easy Campfire Foil Pack Sausage and Veggie Bake

Easy Campfire Foil Pack Sausage and Veggie Bake - featured image
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A simple, flavorful foil pack meal perfect for camping or backyard grilling, combining juicy smoked sausages with tender, seasoned vegetables cooked over a campfire or grill.

Ingredients

Scale
  • 4 large smoked sausages or bratwursts, sliced into 1-inch pieces
  • 1 large red bell pepper, chopped into bite-sized pieces
  • 1 large yellow bell pepper, chopped into bite-sized pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, thinly sliced
  • 12 small baby potatoes, halved (red or gold)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or blend of oregano, basil, thyme)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Wash and chop bell peppers, zucchini, red onion, and baby potatoes into bite-sized pieces. Slice sausages into roughly 1-inch chunks. (This should take about 10-15 minutes.)
  2. In a large bowl, combine the chopped vegetables and sausage pieces. Add olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss everything together until well coated.
  3. Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches each). Divide the sausage and veggie mixture evenly among the sheets, placing each pile in the center.
  4. Fold the foil sheets over the ingredients, sealing the edges tightly to create a pouch that will trap steam. Double fold the edges to avoid leaks.
  5. Place the foil packs on hot coals or grill grate. Cook for 25 to 30 minutes, turning once halfway through.
  6. Carefully open one packet (watch out for steam!)—potatoes should be tender when pierced with a fork, and sausage should be cooked through with a golden exterior. If needed, re-seal and cook a few minutes longer.
  7. Garnish with fresh chopped parsley and serve straight from the foil packs or transfer to plates. Optionally, squeeze a little lemon juice over the top.

Notes

Use heavy-duty foil or double layers to prevent tearing. Cut veggies uniformly for even cooking. Do not overstuff foil packs to allow steam circulation. Turn packs once halfway through cooking. Test potatoes for doneness by piercing with a fork. Fresh or raw smoked sausage works best; avoid pre-cooked sausages to prevent greasiness. For oven cooking, bake at 400°F (200°C) for about 30 minutes.

Nutrition

Keywords: campfire recipe, foil pack meal, sausage and veggies, camping food, easy outdoor meal, grilled sausage, foil packet dinner

Find it online: https://jodierecipes.com/easy-campfire-foil-pack-sausage-and-veggie-bake-recipe-for-perfect-outdoor-meals/