Cooking over a campfire can be a little intimidating unless you have this recipe for veggie packets that turn out well every time. You can prepare your ingredients at home, or you can bring everything and assemble it on the site. Make it your own and swap out the vegan sausages for your favorite smoked sausage (think kielbasa, Portuguese linguica, or even plain old hot dogs) and add your favorite marinades and seasonings. Even if you’re not experienced with campsite cooking, this is one method you’ll be able to master.
Before You Begin:
- Be careful maneuvering your packets in and out of the fire or grill. Tongs are immensely helpful for this. Otherwise you risk losing a packet to the flames.
- When you open your packets, there will be a lot of hot steam, so proceed with caution. If you’re dining with little campers, you should open the packets for them.
- Use a low-sugar marinade. Barbecue sauce, teriyaki sauce, and other sweet sauces and marinades will burn on the flame.
- You can serve this meal right out of the packets, no plates needed. You can also stuff the mixture into hot dog buns if you want an even heartier meal.
- If you’re preparing this at a campsite, don’t forget to bring a big cutting board, a good knife, and paper towels to wipe up any mess.
Campfire Veggie Sausage Packets
(Serves 4)
Ingredients:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large yellow onion, chopped
- 1 pound small potatoes, cut into 1/2-inch pieces
- 4 sausages, cut into medallions
- 1/2 cup of your favorite marinade
- salt and pepper to taste
Supplies:
- 1 airtight plastic container
- 1 roll heavy-duty aluminum foil
- canola oil spray
- metal tongs
- a campfire or a grill
Instructions:
1. Add all the ingredients to an airtight container and shake well so the marinade coats everything. Marinate for at least 30 minutes and up to 24 hours. If you’re camping, make sure the container is well-refrigerated either in a cooler packed with dry ice or in the fridge in your camper.
2. Lay a large sheet of foil down horizontally, and then place a second sheet across it vertically. Spray the center of the vertical foil with canola oil spray. Add a quarter of the veggie and sausage mixture to the center of that piece of foil.
3. Take the two ends of the vertical piece of foil, bring them together over the pile of veggies and sausage, and fold a few times to create a seal. Then, take two ends of the horizontal piece of foil and bring them together. As you do this, the open sides of the horizontal piece of foil will fold up. Crimp the vertical foil’s ends together, and then fold up any remaining flaps of foil until you’ve created a neat little pack.
4a. To Cook on a Coal- or Wood-Fired Grill: Place your packets on the grill once the flame beneath has reduced and is mostly glowing coals. Using your tongs, turn every 10 minutes for about a half hour. You may need to open one of the packets to test if the potatoes are done.
4b. To Cook on a Campfire: Place the packets at the edge of the fire. You want it to be close enough to cook through, but not placed in the center of the fire where it will burn on the outside before it’s cooked through. Rotate and flip the packets every 5-10 minutes for about a half hour or until the potatoes are tender.
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(Recipe and photos via Justina Huddleston / Brit + Co)
