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Cheddar Barbecue Sausage and Potato Foil Pack Dinner

A simple meal with easy cleanup for cooking on a campfire or reliving camping memories at home.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 287kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

  • 1/2 lb white potatoes sliced about 1/4 inch thick
  • 1/2 lb sweet potatoes sliced about 1/4 inch thick
  • 3 Tablespoons olive oil
  • salt and pepper
  • 3 ears corn on the cob, kernels sliced from the cob or about 3 cups frozen and thawed corn
  • 2 medium zucchini, quartered lengthwise and sliced
  • 3/4 cup barbecue sauce your favorite variety
  • 6 links smoked sausage one package of your favorite variety of Johnsonville's Fully Cooked and Smoked Sausages
  • 3/4 cup shredded cheddar cheese
  • 6 Tablespoons water

Instructions

  • Start your campfire, light your grill, or preheat your oven to 450°F. Tear off six pieces of heavy duty aluminum foil or a double thickness of regular foil, and spray with olive oil or cooking spray.
  • Toss the potatoes, olive oil, salt, and pepper in a bowl, and divide between the six pieces of foil.
  • Divide the corn and zucchini between each of the pieces of foil. Drizzle with about two tablespoons barbecue sauce.
  • Slice each sausage about 1/4 inch thick, and place slices from one sausage on top of the mixture on eech piece of foil. Top with about two tablespoons shredded cheddar cheese.
  • Fold over the aluminum foil to form a pouch, drizle about a tablespoon of water in each pouch, and seal all of the edges.
  • Place on the campfire, grill, or oven and cook for 25-35 minutes, or until potatoes are tender.
  • Carefully open the foil packets, as the steam will be hot, and enjoy straight form the pouch, or slide out onto a plate.

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 500mg | Potassium: 672mg | Fiber: 3g | Sugar: 17g | Vitamin A: 116% | Vitamin C: 24.5% | Calcium: 14.7% | Iron: 12.8%