Campfire Sausage, Potato and Veggie Packets
Yield: 4 servings
Total Time: 45-55 mins active + up to 4 hrs chill (optional overnight)
One bag. One fire. One great dinner!
Accompaniment: Mini Seedless Watermelon
Ingredients
For the seasoning mix
- 1½ tsp kosher salt
- 1¼ tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¾ tsp lemon zest
- ¾ tsp ground black pepper
- ½ tsp ground mustard
- ½ tsp dried thyme
- ¼ tsp MSG (monosodium glutamate)
- a pinch of chipotle powder
For the grilling bag
- 3 natural-casing smoked sausage links (~19 oz total; I used Eckrich), sliced
- 4 tbsp unsalted butter
- 1 tbsp bacon fat
- 2 tbsp canola oil
- ½ large white onion, separated, sliced into half-moons
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 bunch of asparagus, trimmed and cut into 1½-inch chunks
- 2½ cups (~12 oz.) baby red potatoes, quartered
- 1 Kingsford Extra Tough Grilling Bag (15.5 x 10 in), or 2 tightly sealed heavy-duty foil packets*
*NOTE: Due to the volume of ingredients, you may need to divide the mixture between 2 foil packets if not using the Kingsford grilling bag.
Instructions
Step 1: Gather all of the ingredients for the seasoning mix.
Step 2: In a small cup, add the kosher salt, garlic powder, onion powder, smoked paprika, lemon zest, ground black pepper, ground mustard, thyme, MSG, and a pinch of chipotle powder.
Step 3: Stir to combine and set aside.
Step 4: Gather all of the ingredients for the grilling bag and prep the ingredients.
Step 5: Add the ingredients to a large bowl.
Step 6: Toss to distribute the ingredients then set aside.
Step 7: Add the butter, bacon fat, and oil to a small saucepan.
Step 8: Heat over MEDIUM heat until melted, about 4-5 mins.
Step 9: Add the seasoning mix and bring to a gentle simmer.
Step 7: Cook, stirring occasionally, for 1-2 mins to bloom the spices.
Step 8: Remove from heat and let cool slightly.
Step 9: Add the prepped ingredients to the grilling bag (or split between two heavy-duty foil packets) along with the infused butter.
Step 10: Seal the grilling bag tightly, then gently shake and turn to evenly coat everything. Place in the refrigerator and chill for up to 4 hrs (recommended for best texture) or OVERNIGHT for deeper, more developed flavor.*
*NOTE: For best texture, add zucchini, bell pepper, and asparagus just before cooking if chilling overnight.
Step 11: Cook the foil packets over a CAMPFIRE on a grill grate set over medium coals for 30-35 mins, carefully flipping once halfway through, until the potatoes are tender when pierced with a fork.
Cook the foil packets on a GRILL over MEDIUM-HIGH heat (about 425-450°F/220-230°C) for 30-35 mins, carefully flipping once halfway through.
Cook the foil packets in an OVEN at 425°F/220°C on a sheet pan for 35-40 mins, carefully flipping the packets halfway through.
NOTE: The vegetables naturally release moisture during cooking, so expect a fair amount of liquid in the packet when finished. This is normal and helps keep everything tender and juicy.
