Do you think camping food has to be boring, bland, and uninspired? Think again. We wanted to make even the easiest camp meals quick, simple, and mouthwateringly good. This is one of those camping recipes that seems too easy to taste this good. Our foil pack sausage and potatoes recipe is about to make you the envy of the campground.
And no, you don’t need to be camping to make this recipe. We cover how to make this foil pack recipe on the grill or in the oven in the recipe card.
We absolutely love sitting around a campfire. There is nothing like it. But boring camp food? No, that’s not an option. Having camped from coast to coast, we’re known for some pretty epic meals all cooked over an open flame.
Just like our must-make camping breakfast burritos, we’ve taken classic campfire comfort food and kicked it up a notch. No fancy equipment is required. Just wrap, cook, and dig in. With savory sausage, hearty potatoes, and a blend of seasonings that’ll make your mouth water, this meal is a breeze to prep and even easier to devour. Want a little more beef? Grab a steak and easily turn this into a steak and potato foil pack.
Foil Pack Camping Hack:
Use heavy-duty foil. We get it, it’s more expensive. But trust us—Splurge on heavy-duty aluminum foil and double-wrap your packets so you don’t have to worry about tearing and spilling dinner.
Why Foil packs are the Hero of camp Recipes
Where we’re known for epic eats around a campfire, we also don’t want to spend all day cooking dinner. For us, using aluminum foil to pre-make packets that we can toss over the campfire for ease is where it’s at. That way, we get more time on the trails.
Foil-pack cooking is not only simple but also incredibly versatile. It allows you to mix and match ingredients based on your preferences (aka: what your family will eat, without complaint). The combination of sausage, potatoes, and vegetables in this recipe provides a well-rounded meal, perfect for recovery after a long day outside.
Ingredients for these sausage and potato foil packets
Sausage, sliced into ½” pieces – use smoked sausage that’s already cooked. You can find these in the meat department, near the hot dogs, at most grocery stores. Feel free to grab whatever flavors appeal to you, whether it be andouille, kielbasa, or just smoked sausage.
petite gold potatoes, cut into quarters – technically, you could use red potatoes, fingerlings, or russets here. We find that the buttery flavor of the petite gold potatoes is melt-in-your-mouth delicious in this recipe.
onion, diced
bacon, cut into 1” pieces
green beans, trimmed and sliced into thirds
Parsley – if you don’t want to pack individual spices, you can pre-mix this blend of parsley, salt, and pepper. Or use an old-fashioned packet of ranch seasoning as a substitute.
kosher salt
black pepper
cheese
unsalted butter
How to Make Foil Pack Sausage and Potatoes
This recipe is ideal for campers and outdoor enthusiasts who want to enjoy a delicious, no-mess meal by the campfire.
Prep the Fire:
Allow your campfire to burn down to glowing embers. Position a grill grate about 5 inches above the coals.
See our notes in the recipe card for traditional gas and charcoal grills or how to cook these foil packets in the oven.
Prep the Foil Pack:
Lay out two 14” pieces of heavy-duty aluminum foil.
In a large bowl, combine all ingredients except the butter, tossing well.
Divide the sausage and potato mixture evenly between the foil sheets, placing it in the center.
Top each pile with 2 tablespoons of butter.
Fold the foil over the food, pinching the center and edges to seal completely.
Cook the Foil Pack:
Place the foil packs on the grill grate, seam side up.
Cook for 30 to 40 minutes, rotating occasionally for even cooking, until the potatoes are tender and the bacon is rendered.
Serve:
Carefully remove the foil packs from the grill.
Let them cool for 5 minutes before opening (watch out for hot steam!).
Open the foil, sprinkle with cheese if using, and serve the contents hot.
Girl Carnivore Tips for Perfect Foil Packs every time
Ingredient Variations: Feel free to swap out or add other vegetables, such as carrots, bell peppers, or anything your family loves. There are so many possibilities for this simple recipe.
Checking for Doneness: Use a fork to test the potatoes’ tenderness and ensure the sausage is cooked through. If the fork’s tongs pierce the potato without any resistance, it is ready.
Serving Suggestions: These foil packs can be served directly on plates or enjoyed straight from the foil for an authentic camping experience.
How to Serve sausage and pepper foil packs
We make two big packets out of this, but you could divide this into as many foil packets as you want for individual campfire meals, which is always fun.
Foil pack meals are best enjoyed hot, right after they’re removed from the fire. They pair wonderfully with a simple side salad or some crusty bread to keep things simple.
Leftovers and reheating
If you have any leftovers, simply wrap them back up in the foil and store them in a cooler or fridge for up to 3 days.
To reheat: Place the foil pack back over the heat for 10 to 15 minutes, until heated through. You may want to add a knob of extra butter before reheating to keep the potatoes and sausage moist.
We love using the leftovers as part of a quick campfire frittata or scramble.
Perfect for hungry hikers or lazy afternoons by the lake, it’s camping cuisine that doesn’t sacrifice flavor for convenience. Foil pack sausage and potatoes make campfire cooking delightful and straightforward. This meal is not only packed with flavor but also offers the ease of foil pack cooking.
More easy Camping Recipes
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Simplify your campfire cooking with our delicious foil pack sausage and potatoes recipe. This no-fuss meal combines savory sausage, hearty potatoes, veggies and herbs in a tidy package that cooks to perfection over the flames, leaving you more time to enjoy the great outdoors.
Prevent your screen from going to sleep
Prep the fire:
Preheat your campfire by allowing the fire to burn down from flamesto glowing embers in your firepit.
Carefully arrange the grill grate over top, about 5 inches above the coals.
Prep the foil pack:
Arrange 2 14” piece of heavy duty aluminum foil on a clean work surface.
Combine everything except the butter in a large bowl.
Toss to combine.
Divide the sausage and potato mixture between the two foil sheets, piling into the center.
Top each with two tablsespoons of butter.
Fold the long sides of the foil over top of the food, pinching at the center to seal.
Then fold the short top and bottom edges up twice to make a neatly sealed foil pack.
Cook the foil pack:
Place the foil packs, seam side up on the grill grate over the embers.
Allow the packet to cook for about 30 to 40 minute, rotatign the packets for even cooking, if needed, until the potatoes are fork tender and the bacon has rendered.
Serve:
Carefully remove the foil packs from the grill.
Let them cool for 5 minutes before carefully opening the foil. The steam will be hot.
Unwrap the aluminum foil and divide the sausage and potatoes mix evently onto plates and serve immediately.
Ingredient Variations: Feel free to swap out or add other vegetables, such as carrots, bell peppers, or anything your family loves. There are so many possibilities for this simple recipe.
Checking for Doneness: Use a fork to test the potatoes’ tenderness and ensure the sausage is cooked through. If the fork’s tongs pierce the potato without any resistance, it is ready.
Serving Suggestions: These foil packs can be served directly on plates or enjoyed straight from the foil for an authentic camping experience.
For an Oven:
To cook these foil packs in an oven, preheat the oven to 375 degrees F.
Prep the foil packs as directed.
Place the foil packs on a baking sheet and put in the oven.
Bake for 25-30 minutes, or until the potatoes are tender and the bacon is rendered.
For a traditional gas or charcoal grill:
To cook these foil packs on a traditional gas or charcoal grill, set up your grill for a two-zone fire at around 375°F.
Prep the foil packs as directed.
When the grill is preheated, place the foil pack on the cooler side and cover with the lid.
Cook the sausage and potatoes for about 30 minutes, until the potatoes are fork tender and the bacon has rendered.
