Campers' Sausage Supper

Submitted by WiGal

"I hope you enjoy this simple homey recipe as much as we do. Perfect for camping on a cool fall evening as I can wrap it in foil--and then DH and I enjoy a glass of wine, or two while waiting:) Red pairs well with this."

 

• Ready In: 1hr
• Ingredients: 4
• Serves: 3

ingredients

• 16 ounces small red potatoes
• 1⁄4 cup red onion
• 16 ounces Italian sausage
• 2 teaspoons dried rosemary

directions

1. Get grill going.
2. Prepare an aluminum foil bag.
3. Wash potatoes, chunk up into bite size pieces, and add to bag.
4. Chunk up red onion and add to bag.
5. Remove skin from sausage, cut into bite size pieces, and add raw sausage to vegetables.
6. Sprinkle on rosemary.
7. Seal bag.
8. Grill in covered grill for 45 minutes.
9. Or bake in covered casserole at 450 degrees.

Reviews

[JenniferK2]

I am always on the lookout for camping recipes. I did a test run of this at home in the oven and it did not disappoint! I have a couple sausage and pepper recipes I already use. This is the only one that has you take the sausage out of the casings. I made the recipe as is this first time, but I think in the future will add some bell pepper and onion to the packet, along with some seasoned salt. Maybe a little splash of olive oil. It was good as is, but even better not to have to make a separate vegetable. Looking forward to making this at the campsite! Made for 123 Tag.

 

[Angelica Briggs]

Love this recipe, and is great with all sorts of substitutions... like adding carrots and celery, as well as all kinds of spices. I suggest adding garlic salt and pepper, or italian seasoning. A camping fav!

 

[LtlPhyl 2]

I've been making these quick, easy and tasty little bundles for years on the grill, over a campfire and in my oven during the cold, snowy winter months. I highly recommend this delightful sausage supper. In addition to the listed ingredients I add a tablespoon of butter to the packet, salt and pepper to taste along with roughly chopped sweet Bell peppers (green, red or yellow). Other additions I have used are Yellow Summer Squash and/or Zucchini; sliced in coins or julianed. If aluminum foil bags are not available in your area you may make a cooking pouch from heavy duty aluminum foil or a double layer of regular foil large enough to cover the contents. Wrap the seams thightly but leave space within the bag so the ingredients cook properly. Thank you for sharing this gem WiGal. :)