Recently I shocked my family when I said that we were ditching the casserole for dinner and we were all going to make our own dinners in little foil packets. My 8 year old jumped up off the couch and ran over to see how he was going to do this. What can I put in it? Do I have to put in everything? Can I just have potatoes? Where’s the cheese? All questions that I was bombarded with as he stood there ogling the line-up of ingredients. Everything, no, no, and you don’t have to put cheese on EVERYTHING were my answers. When he realized that he got to make his own dinner tonight (as long as it wasn’t just potatoes) and that it was easy-peezy, he was all in. And so was everyone else! Our Sausage Potato Green Bean foil pack dinner was a hit and it’s been added to our ever-growing list of tasty campfire meals.
Foil pack dinners couldn’t be easier to prepare or clean up which makes them a perfect campfire meal. They can even be made ahead at home and packed in a cooler or refrigerator to stay fresh for a day or two when camping. For this Sausage Potato Green Bean foil pack dinner, the prep work is as simple as chopping up the meat, potatoes, and beans, tearing foil into large pieces, and brushing the inside of the foil with olive oil to avoid a sticky situation. Your work is done! The rest is up to your hungry crew. Let them pick and choose (kid supervision recommended!) what they want to include in their foil pack dinner. As soon as everyone has filled their foil packs, close them up and toss them on the hot coals. And that’s how dinner is done! After dinner just throw the empty foil in the trash. Easiest clean-up ever!
1 lb. pre-cooked sausage, cut into 1” pieces
4-5 red potatoes, cubed
½ - ¾ lb. green beans, halved
4 garlic cloves, whole or minced
1 onion, sliced thinly
Salt & pepper
Herbs, such as dried rosemary, basil, or oregano
- Get a fire started and allow it to burn down to just hot coals. A little flame is ok, but avoid placing the foil packets directly on the flame.
- Cut up the sausage, potatoes, beans, garlic (if desired), and onions.
- Tear off four (4) pieces of aluminum foil to create your foil packets. Make them large enough (12 x 12 is good) that you can pull up the sides around the food and seal them tightly. Brush each piece of foil with olive oil so that your food won’t stick to the foil as it bakes.
- Divide the ingredients evenly between the four foil packets. Spoon the mixture onto the packets so that the food is in the middle of the foil. Top each one with a few slices of onion if desired. Drizzle with a little more olive oil.
- Pull the sides of the foil up around the food and cinch it closed by joining the edges together and tightly crimping them closed. This will keep the cooking heat in and create a little foil oven in which your food will cook over the hot coals.
- Set the foil packets on red hot coals (grill grate works as well) and let them cook for about 20 minutes or until the potatoes are soft and tender.
- When it’s time to open the packets, be careful not to open them with your face right above them (there will be plenty of time to enjoy the aroma once you’re digging in). Steam will likely escape quickly once they’re opened, so use caution! Contents will be hot!
For another great mouthwatering meal to make over the fire, try this recipe for on-the-fire reubens, and for dessert, enjoy the ooey gooey goodness of campfire cones!