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Easy Sausage and Pierogi Campfire Foil Packets Recipe

Easy Sausage and Pierogi Campfire Foil Packets

Frozen pierogies, smoked sausage, onion, and bell pepper cook together in sealed foil packets for a simple and satisfying campfire meal. Serve with sour cream, mustard, or parsley.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 16-ounce package Frozen potato-and-cheese pierogies
  • 14 ounces Fully cooked smoked sausage or kielbasa, sliced 1/2-inch thick
  • 1 medium Medium yellow onion, sliced
  • 1 medium Medium bell pepper, cut into strips
Seasoning Mixture
  • 2 tablespoons Unsalted butter, melted
  • 1 tablespoon Olive oil
  • 1 teaspoon or 2 as specified Garlic powder or minced garlic cloves
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Optional Garnishes
  • 1/2 teaspoon Paprika
  • To taste Chopped parsley, sour cream, or mustard

Method
 

Step-by-Step
  1. Build a hot campfire with a bed of coals, or preheat a grill to medium-high, approximately 400°F.
  2. Tear off four large sheets of heavy-duty aluminum foil. Use two layers per packet if you want extra protection against tearing.
  3. Divide the frozen pierogies, sliced sausage, onion, and bell pepper among the foil sheets.
  4. Mix the melted butter, olive oil, garlic, salt, pepper, and paprika if using. Drizzle the seasoned mixture over the food.
  5. Fold each foil sheet tightly into a sealed packet, leaving enough room inside for steam to circulate.
  6. Place the packets seam-side up on a grill grate or hot coals. Cook for 18 to 25 minutes, turning once or twice, until the vegetables are tender and the pierogies are heated through.
  7. Open the packets carefully because they release very hot steam. Serve with sour cream, mustard, or chopped parsley.

Notes

Keep the pierogies frozen rather than thawing them first. Seal the packets firmly without compressing the contents. For more browning, carefully open the packets during the final 3 to 5 minutes and return them to the grill. Use fully cooked smoked sausage; raw sausage needs a longer cook and must reach 160°F for pork or beef sausage or 165°F for poultry sausage.