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chicken sausage foil packs recipe

Sweet Potato and Chicken Sausage Foil Packs

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz fully cooked chicken sausage sliced into 1/2-inch rounds (about 4 links)
  • 2 medium sweet potatoes peeled and diced into small 1/2-inch cubes
  • 2 large bell peppers any color, chopped into 1-inch pieces
  • 1 medium red onion chopped
Seasoning & Oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp black pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the sliced chicken sausage, diced sweet potatoes, chopped bell peppers, and red onion.
  2. Drizzle the olive oil over the ingredients. Sprinkle evenly with the smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well until everything is evenly coated in the oil and spices.
Assembly & Cooking
  1. Tear off 4 large sheets of heavy-duty aluminum foil (about 12x18 inches each). Divide the sausage and vegetable mixture evenly among the center of the 4 foil sheets.
  2. Bring the long sides of the foil together over the center of the food and fold them down tightly several times to create a seal. Roll up the short ends to completely enclose the food, leaving a little bit of room inside for steam to circulate.
  3. Place the foil packs on a preheated medium-high grill or over hot campfire coals. Cook for 20-25 minutes, carefully flipping the packs halfway through, until the sweet potatoes are fork-tender.
  4. If making at home, preheat your oven to 400°F (200°C). Place the sealed foil packs directly on a baking sheet and bake for 25-30 minutes, checking one pack for sweet potato tenderness before removing them all.
  5. Carefully open the foil packs (watch out for escaping hot steam!), garnish with fresh parsley if desired, and enjoy directly from the foil.

Notes

• Size Matters: Cut your sweet potatoes quite small (about 1/2 inch) so they cook at the same rate as the peppers and sausage.
• Foil Choice: If you don't have heavy-duty foil, use two layers of regular foil per pack to prevent tearing and leaking.
• Make Ahead: You can chop, season, and wrap these foil packs up to 2 days before your camping trip. Store them in a cold cooler or fridge until ready to cook.