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Spicy Sausage and Pepper Foil Packs

Hearty foil-pack dinner featuring spicy andouille sausage, colorful bell peppers, baby potatoes, and Cajun spices cooked over the grill or campfire for an easy, mess-free meal.

Ingredients

Scale
  • 13 oz (370 g) smoked andouille sausage, sliced 1/2-inch thick
  • 1 lb (450 g) baby red potatoes, quartered
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 Tbsp Cajun seasoning
  • 1/2 tsp crushed red-pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Heavy-duty aluminum foil

Instructions

  1. Preheat grill or campfire grate to medium-high (about 400 °F / 200 °C). For oven method, preheat to 425 °F (220 °C).
  2. In a large bowl, combine potatoes, peppers, onion, garlic, olive oil, Cajun seasoning, crushed red-pepper flakes, salt, and black pepper; toss to coat.
  3. Add sliced sausage and fold until evenly distributed.
  4. Tear four 18 × 12-inch sheets of heavy-duty foil. Divide the sausage–vegetable mixture evenly among the sheets, mounding in the center.
  5. Bring the long sides of the foil together and fold twice to seal, then fold in the short ends to form a tight packet.
  6. Place packets seam-side up on the grill (or on a baking sheet in the oven) and cook for 20–25 minutes, flipping halfway, until potatoes are fork-tender and sausage is heated through.
  7. Carefully open packets (watch for steam), garnish as desired, and serve straight from the foil or over rice or crusty bread.

Notes

  • Use fully cooked sausage; if using raw links, cook 5–10 minutes longer.
  • Adjust heat by increasing or omitting crushed red pepper.
  • Packets can be assembled up to 24 hours ahead and kept chilled.
  • Leftovers keep 3–4 days in the refrigerator; reheat without foil.

Nutrition

Keywords: foil packet dinner, campfire meal, grilled sausage and peppers, Cajun foil pack