Sausage and potato foil packets
Smoky kielbasa, tender potatoes, peppers and onion in Cajun butter, steamed in foil over campfire coals. Canned potatoes mean they cook in 12 minutes.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 560 kcal
Ingredients
Method
Start with a campfire that's already burned down to glowing coals with a light coating of ash and no tall flames (allow 30 to 45 minutes from lighting, so start it ahead), and set a grate about 4 inches above them. Or heat a gas grill to medium with the lid closed for about 10 minutes while you prep.
Tear off four 18-inch sheets of heavy-duty foil. In a big bowl or zip-top bag, toss the sausage, potatoes, peppers and onion with the oil, Cajun seasoning and a few grinds of pepper.
Pile a quarter of the mix in the center of each sheet and top with a piece of butter. Bring the long sides together, fold over twice to seal, then fold in the ends, leaving a little room inside for steam.
Set the packets seam side up on the grate over medium coals (you can hold your hand just above the grate for 5 to 6 seconds before it's too hot). Cook for 6 minutes, then flip with tongs and cook 5 to 6 minutes more.
Open one packet carefully (hot steam!) and check: the peppers should be soft, the potatoes hot right through and the sausage sizzling. If not, reseal and give them 2 to 3 minutes more. Eat straight from the foil.
Tips
- Prep at home: slice everything into zip-top bags and keep them in the cooler, then just toss with oil and seasoning at camp.
- Fresh baby potatoes won't cook through in 12 minutes unless sliced paper-thin, so stick with canned (or potatoes you boiled at home).
- Most kielbasa and Cajun seasoning are gluten-free, but check the labels (some sausages use wheat fillers). On a gas grill, cook the packets over medium heat for the same time.
