• Jen Cochran, Marketing Manager

Sausage Potato Packets with Corn and Peppers

Updated: Sep 29

Hi, it's Jen - Marketing Manager for Gård! I am usually the one planning and posting these recipes and my amazing, chef-y husband Brent is often the one cooking them. Our daughters (11, 13) and I are his sous chef support. The four of us took what may turn out to be our last camping trip of the season - to Lummi Bay near Bellingham - this last weekend and made something so yummy that I wanted to share it with you... no campfire necessary!

The secret of this recipe is the sausage. As the packets cook, the sausage infuses the creamy potatoes with so much flavor. We all finished our entire packets and want to make them again later this week! Plus you have protein and vegetables all together, which makes for an easy, balanced meal for your family.


This modern "tin-foil dinner" can be prepared ahead of time and kept in the fridge in the foil packets until time to cook - so they are perfect to bring camping or to make for a group. Serve as-is or with warm crusty bread and butter.


Suggested pairing: Vaucluse or The Don

Serves 4


Ingredients

  • 12-14 oz package of Kielbasa (or other full cooked sausage of choice), thinly sliced on the bias

  • 1.5 lbs potatoes, cut into bite sized pieces (we recommend smaller Yukon Golds for a creamier texture)

  • 2 bell peppers (we recommend yellow and red), deseeded, deveined and cut into 1-1.5 inch pieces

  • 1/2 onion (we used red), cut into 1 inch pieces

  • 2 cobs fresh corn, husks removed, cut crosswise into 1.5 inch pieces

  • Extra virgin olive oil to coat

  • Your favorite seasoning to generously coat (we used Cajun)

  • 2 t salt

  • 4 T butter

  • 2 T dry white wine per packet (we used our Chardonnay - and also sipped it while we prepped and cooked... shocker, right?)

  • Optional: Green beans, mushrooms, broccoli - whatever veggies sound good to you

  • Optional: Chopped parsley for garnish

Instructions

  1. Preheat oven to 400 degrees or grill to medium high, or get your campfire burning pretty hot. Layout four sheets of aluminum foil.

  2. Toss sausage, potatoes, corn, onion, peppers (and other veggies if using) olive oil, salt, and Cajun seasoning together until well coated.

  3. Divide mixture and place on the sheets of foil. Place one T butter on top of each. Tightly wrap up the foil, leaving one end open. Add 2 T wine to each packet. Finish by completely sealing packet.

  4. Oven cooking: Place a baking sheet on the center oven rack for 34-40 min or until potatoes are tender. Grill or campfire cooking: Place packets directly on grill and cook approx 20-25 min or until potatoes are tender. Optional: If you want a little char on everything, once the potatoes are fork tender, carefully open the foil packets and place on the top rack under the broiler for 2-3 minutes. Never turn your back on a broiler!

  5. Open packets and serve warm still in the foil or plated. Sprinkle with parsley. Enjoy!


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