Lemony veggie & sausage foil packets
Four no-fuss grill packets with pre-cooked potatoes, fully cooked sausage, courgette and lemon.
Timing is an estimate. Camp stove output, wind, cookware and ingredient temperature affect how quickly a dish cooks. Use the visual cues and safe-temperature advice in the recipe.
These packets are designed for a lidded barbecue, not an open campfire. Cooking the potatoes at home means the vegetables only need to soften and heat through on the grill. Cut the vegetables to a similar size so they finish at roughly the same time.
If you have no barbecue grill, make this as a skillet dinner: warm the oil in a covered pan, add the chilled potatoes and vegetables first, and stir until hot and tender; add the fully cooked sausage near the end. Keep the stove on a stable, level outdoor surface and follow the campsite’s fuel rules.
Lemony veggie & sausage foil packets
Four no-fuss grill packets with pre-cooked potatoes, fully cooked sausage, courgette and lemon.
Ingredients
- 450 g (1 lb) fully cooked smoked sausage, cut into 2 cm / ¾ in pieces
- 450 g (1 lb) baby potatoes, cut into 2 cm / ¾ in pieces
- 1 red bell pepper, cut into 2 cm / ¾ in pieces
- 1 medium courgette (zucchini), about 200 g (7 oz), cut into half-moons
- 30 ml (2 tbsp) olive oil
- 1 lemon, finely zested and cut into wedges
- 2 g (1 tsp) dried oregano
- Salt and pepper
- 4 sheets heavy-duty foil, each about 40 cm (16 in) long
How to make it
- At home, simmer the potato pieces in salted water for 8–10 minutes until a knife enters with slight resistance. Drain, cool quickly, and refrigerate in a sealed container.
- At camp, toss the cold potatoes, sausage, pepper and courgette with the oil, lemon zest, oregano, pepper and a small pinch of salt.
- Divide between four sheets of foil. Fold the long sides together, then fold the ends to seal each packet. Leave a little space above the food for steam to circulate.
- Set the packets seam-side up on a preheated barbecue grill over medium heat. Cook for 12 minutes, turn with long-handled tongs, then cook another 8–12 minutes. The timing is a guide: cut size and grill heat change the cook time.
- Open one packet carefully, pointing the steam away from your face. Check the centre is steaming hot; if not, reseal and cook longer. Finish with lemon juice and serve from plates rather than eating from hot foil.
Keep the pre-cooked potatoes chilled at 4.4°C / 40°F or below during transport. Use a food thermometer to check reheated leftovers. Do not set foil packets directly in a flame or on bare coals.
