Shaliece Felder

How to Live a Good Life

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Smoked Sausage & Potatoes Campfire Bake

With running my business, a husband that runs his own business and 3 small kids, I really don’t have a ton of spare time just lying around. I try to make everything I do be as efficient and effective as possible, including our dinners. Cooking with Eckrich means that I can put a delicious homemade meal on the table quickly, so I can spend less time in the kitchen cooking and more time with my family.

Here is one of my favorite go-to meals that is quick & easy to prepare and cleanup is a breeze. It is my husband’s famous (or at least it’s famous around here, lol) Smoked Sausage & Potatoes Campfire Bake using Eckrich Original Skinless Smoked Sausage Rope. This recipe is really a catch-all for the simple ingredients already sitting in the fridge. My family loves this meal for different reasons- me for the convenience, hubby for the ease of prep/clean up and the kids because it tastes so yummy to my picky eaters.

We like to use Eckrich Smoked Sausage since it is extremely versatile and works with anything on-hand to make a delicious breakfast, lunch, snack or dinner at a moment’s notice. Eckrich is made with a signature blend of spices for a rich, flavorful taste. Eckrich Smoked Sausage can be found in the Deli section of the local grocery store.

 

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SMOKED SAUSAGE & POTATOES CAMPFIRE BAKE

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Shaliece Felder

Ingredients

  • 2 packages Eckrich Original Skinless Smoked Sausage Rope, sliced
  • 3 lbs baby red potatoes, halved
  • 1 lbs green beans, trimmed
  • 2 bell peppers, sliced (optional)
  • 6 tbsp tablespoons butter, separated
  • 2 tbsp dried oregano
  • 2 tbsp dried parsley flakes
  • 2 tsp garlic powder
  • 2 tsp paprika
  • Salt and pepper, to taste

Instructions

  1. Preheat the grill to high heat. Prep the sausage and veggies.
  2. Slice the sausage, halve the red potatoes, trim the green beans, slice the bell peppers.
  3. Toss with the dried oregano, dried parsley, garlic powder, and paprika.
  4. Season to taste with salt and pepper.

  5. Separate the mixture evenly among 6 large sheets of foil.

  6. Add 1 tablespoon of butter in each foil packet on top of the veggies.
  7. Completely seal the packet and cook on the grill for 25-30 minutes or until veggies are crisp-tender.
  8. Remove from the heat and carefully open to prevent burns from steam

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