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Easy Smoked Sausage Foil Packets Recipe with Corn and Potatoes for Perfect Camping Meals

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A simple and satisfying recipe for smoked sausage foil packets with corn and potatoes, perfect for camping or quick weeknight meals. The foil steaming technique locks in moisture and smoky flavors for a juicy, flavorful dish.

Ingredients

Scale
  • 1 pound smoked sausage, sliced into ½-inch pieces (Kielbasa or smoked Andouille recommended)
  • 1 pound baby potatoes, halved or quartered (Yukon Gold or red baby potatoes)
  • 2 ears fresh corn on the cob, cut into thirds
  • 1 medium bell pepper, diced (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste (start with ½ teaspoon salt)
  • Fresh parsley, a handful chopped for garnish

Instructions

  1. Wash and halve or quarter baby potatoes into roughly 1–1.5 inch pieces.
  2. Slice smoked sausage into ½-inch thick rounds or bite-sized pieces.
  3. Cut corn into thirds and dice bell pepper into 1-inch chunks. If using frozen corn, thaw and drain well.
  4. In a large mixing bowl, combine potatoes, sausage, corn, and bell pepper. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
  5. Tear off four large sheets of heavy-duty foil (about 12×12 inches each). Divide the mixture evenly among the sheets, placing it in the center of each. Fold the foil over the ingredients and seal tightly, folding edges to prevent steam from escaping.
  6. Place foil packets on a preheated grill over medium heat or directly on hot campfire coals. Cook for 20–25 minutes, flipping once halfway through. Check one packet to ensure potatoes are tender and sausage is heated through.
  7. Remove packets from heat and let rest for 2 minutes before opening. Sprinkle with fresh parsley and serve.

Notes

Use heavy-duty foil to prevent leaks and flare-ups. Cut ingredients uniformly for even cooking. Flip packets halfway through cooking. For crispier potatoes, open packets for last 5 minutes to brown edges. Customize seasoning with chili flakes or lemon juice. Can be baked at 400°F for 25–30 minutes or air fried at 375°F for 20 minutes. Leftovers store well refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: smoked sausage, foil packets, camping meals, corn, potatoes, easy recipe, quick dinner, outdoor cooking, grilled sausage, foil packet recipe

Find it online: https://norasfoods.com/easy-smoked-sausage-foil-packets-recipe-with-corn-and-potatoes-for-perfect-camping-meals/