Ingredients

The following ingredients have 6 Servings
  • 1/2 lb white potatoes (sliced about 1/4 inch thick)
  • 1/2 lb sweet potatoes (sliced about 1/4 inch thick)
  • 3 Tablespoons olive oil
  • salt and pepper
  • 3 ears corn on the cob, (kernels sliced from the cob or about 3 cups frozen and thawed corn)
  • 2 medium zucchini, (quartered lengthwise and sliced)
  • 3/4 cup barbecue sauce (your favorite variety)
  • 6 links smoked sausage (one package of your favorite variety of Johnsonville's Fully Cooked and Smoked Sausages)
  • 3/4 cup shredded cheddar cheese
  • 6 Tablespoons water

Instruction

  • Start your campfire, light your grill, or preheat your oven to 450°F. Tear off six pieces of heavy duty aluminum foil or a double thickness of regular foil, and spray with olive oil or cooking spray.
  • Toss the potatoes, olive oil, salt, and pepper in a bowl, and divide between the six pieces of foil.
  • Divide the corn and zucchini between each of the pieces of foil. Drizzle with about two tablespoons barbecue sauce.
  • Slice each sausage about 1/4 inch thick, and place slices from one sausage on top of the mixture on eech piece of foil. Top with about two tablespoons shredded cheddar cheese.
  • Fold over the aluminum foil to form a pouch, drizle about a tablespoon of water in each pouch, and seal all of the edges.
  • Place on the campfire, grill, or oven and cook for 25-35 minutes, or until potatoes are tender.
  • Carefully open the foil packets, as the steam will be hot, and enjoy straight form the pouch, or slide out onto a plate.