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Homemade Summer Sausage Foil Packets

Smoky, juicy summer sausage with crisp-tender vegetables, cooked in a foil packet over fire or grill. No turning, no fuss.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound summer sausage such as Cervolat or Thuringer, sliced into 1/2-inch rounds
  • 2 medium Yukon Gold potatoes thinly sliced (1/8 inch)
  • 1 large red bell pepper seeded and cut into 1-inch chunks
  • 1 medium yellow onion cut into 1-inch wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt optional, sausage is salty
  • 2 tablespoons unsalted butter cut into small cubes
  • 4 large sprigs fresh thyme optional
  • 4 sheets heavy-duty aluminum foil 12x18 inches each

Equipment

  • heavy-duty aluminum foil
  • sharp knife
  • cutting board
  • mixing bowl
  • grill or campfire grate
  • tongs

Method
 

  1. Preheat your grill to medium-high (about 400°F / 200°C) or set up a campfire with a grate and a bed of hot coals.
  2. In a large bowl, combine the sliced sausage, potatoes, bell pepper, and onion.
  3. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, black pepper, and salt if using. Toss well to coat everything evenly.
  4. Lay out four foil sheets. Divide the sausage-vegetable mixture equally among them, piling in the center.
  5. Dot each pile with butter cubes and lay a thyme sprig on top.
  6. Fold the foil: bring the long sides together and fold down twice in tight 1/2-inch folds. Then fold the short ends twice, pressing firmly to seal. You want a sealed packet with a little steam space inside.
  7. Place the packets on the grill or grate, seam side up. Cook for 18 to 22 minutes, rotating once halfway. The packets will puff slightly — that's steam building.
  8. Remove carefully (steam is hot!). Let rest for 2 minutes before opening. Cut an X in the top with scissors and peel back the foil, watching for steam.
  9. Serve directly from the foil or tip onto a plate. Squeeze a little lemon if you like acidity.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven or back on the grill for 10 minutes. Do not microwave — it makes the sausage rubbery.
Serving tip: Serve with crusty bread or a simple green salad to balance the richness.
Make it spicier: Add 1/4 teaspoon cayenne and a diced jalapeño to the mix.
Vegetarian swap: Replace sausage with extra-firm tofu, pressed and cubed, and add 1 tablespoon soy sauce.