Foil Packet Sausages with Potatoes and Sauerkraut

Southern Kitchen

Serves: 4

Hands On Time: 45 minutes

Total Time: 45 minutes

Foil packet sausages


4 large Yukon gold potatoes, peeled and cut into 1-inch pieces

12 links assorted sausages, such as frankfurters, bratwurst and kielbasa, sliced

1 (25-ounce) jar sauerkraut, drained

8 tablespoons unsalted butter, diced

2 teaspoons caraway seeds

Dijon mustard, for serving

Rye bread, for serving (optional)


Place potatoes in a medium saucepan and cover with cold water. Simmer over medium heat until potatoes are fork tender. Strain away water and let potatoes cool.

Tear off eight large sheets of heavy duty aluminum foil, approximately 18 inches, and stack into four double-sided sheets. Evenly divide potatoes, sausages, sauerkraut, butter and caraway seeds, and place in the center of each piece of foil. Bring the edges together to form a tight seal, then gently flatten the packet.

If cooking indoors, heat the oven to 450 degrees. If cooking over a campfire, light a fire.

Place packets on a baking sheet and cook until heated through, 10 to 12 minutes. Alternatively, if cooking over an open fire, place packets directly into the fire and cook for 5 minutes. Flip packets over and cook until heated through, 5 to 7 minutes. Serve with mustard and rye bread.

About the recipe

Based on the Alsatian dish choucroute garnie, these foil packets are ideal for camping or cooking outdoors because the sausages and sauerkraut are already cooked. After pre-cooking the potatoes, once the packets are assembled, all that’s needed is to heat them through. Try these directly out of the foil or assembled into a sandwich on rye bread.