Campfire Cajun Sausage and Pepper Foil Packs
Smoky Cajun sausage, tender baby potatoes, and crisp peppers tossed in garlic and spices, all sealed in foil for an easy campfire or oven dinner. Ready in 25 minutes, and clean-up is a breeze.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Add red potatoes, bell peppers, and onion to a medium-sized bowl. Toss vegetable mixture in olive oil, garlic, and Cajun seasoning.
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Step 2
Place an 18”x12” sheet of heavy-duty aluminum foil on a flat surface. Add ¼ of the vegetable mixture to the center of the foil. Top vegetables with ¼ of the sliced sausage (approximately 1 link each). Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 4 packets. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting)
Campfire Instructions
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Step 1
Build and start a fire inside a fire ring or other metal structure.
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Step 2
Place a grate over the fire, directly above the flame.
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Step 3
Place foil packs on hot grate with tongs.
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Step 4
Cook for 20-25 minutes, flipping halfway through until potatoes are fork-tender and sausage is warmed through.
Oven Instructions
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Step 1
Preheat oven to 425ºF.
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Step 2
Place foil packs on a baking sheet and bake for 20-25 minutes, until potatoes are fork-tender and sausage is warmed through.
Nutrition Information
459 Calories
11g SAT FAT
18g PROTEIN
2.54 mg IRON
0.59 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in wide varieties, but are most often seen in white, yellow, and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), a taste that enhances your dish, and is known for its versatility.
Beef Sausage: A fully-cooked, smoked sausage made from quality Ground Beef cuts and seasonings. It offers a rich, smoky flavor and firm texture that holds up beautifully to high-heat grilling, roasting, or steaming inside foil packets.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Why do I need to wrap the foil packs in a second layer of foil when cooking over a campfire?
Wrapping your packs with a second layer of heavy-duty foil is a great trick to prevent the packets from bursting open when placed directly over a campfire flame. The extra layer also protects your meat and veggies from charring or getting covered in ash when you flip them with tongs.
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How do you ensure the baby red potatoes cook at the same rate as the peppers and onions?
The key is to quarter your potatoes into small, even pieces. Because potatoes take longer to cook than sliced peppers and onions, keeping the potato pieces small ensures they become perfectly fork-tender in the same 20 to 25 minutes it takes for the veggies to soften.
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Can I swap out or add other vegetables to these Cajun packs?
Absolutely! You can easily mix in other vegetables that cook quickly, like sweet corn coins, zucchini slices, or mushrooms. Just toss them in the same bowl with your olive oil and Cajun seasoning so they absorb those bold flavors before you put them in the foil.
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