Sausage and Cabbage Foil Bake
Sausage, red cabbage, apple, and potatoes in a foil packet over coals.
- calories
- 620
- weight
- 11 oz
- cal / oz
- 56
- protein
- 22 g
- serves
- 4, scales
- prep
- 15 min
- cook
- 30 min
- total time
- 45 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Gluten free
- Dairy free
- Nut free
- Foil packet
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Smoked pork sausage | 1 lb 5 oz | fully cooked, so it only needs heating through |
|---|---|---|
| Red cabbage | half a small head | cut into chunks at home |
| Apples | 2 | firm ones, sliced thick |
| Shallots | 8 | halved lengthwise |
| Small potatoes | 14 oz | halved if bigger than a golf ball |
| Olive oil | 2 tbsp | |
| Salt and pepper | to taste | |
| Dried parsley | 2 tsp | fresh flat-leaf if you have a cooler |
Method
- Build a fire and let it burn down to coals. You want steady heat, not flames.
- Lay out two long sheets of heavy-duty foil, crossed. Pile the potatoes, cabbage, shallots, and apple in the middle.
- Pour the oil over, season with salt and pepper, and toss with your hands. Fold the foil into a sealed packet with a little air inside.
- Set the packet on the coals or a grate. Twenty minutes, turning once.
- Open the packet, add the sausage cut into thick pieces, reseal, and give it another ten minutes until the potatoes give to a knife and the sausage is hot through.
- Open it on a flat rock or the tailgate, scatter the parsley, and eat out of the foil.
This started as an oven tray bake. Foil over coals does the same job: the packet traps steam, so the cabbage and shallots collapse while the potatoes cook through without drying out. The apple mostly dissolves into the cabbage and takes the edge off it.
The sausage goes in late on purpose. It is already cooked, so thirty minutes of heat only renders the fat out and leaves you with dry casings. Ten minutes is enough to warm it and let the fat run into the vegetables, which is where the flavor ends up. Cut everything at home; a cutting board is the one piece of gear you will regret carrying.
Packing
Cut the vegetables and apple at home and pack them in one bag in the cooler. Sausage stays sealed until it goes in. Oil in a small bottle, salt and pepper and parsley in a film can.
Variations
- Swap the sausage for a shelf-stable summer sausage and you can leave the cooler at home.
- A splash of cider vinegar over the cabbage at the end cuts the fat.
- Sweet potato in place of half the potatoes cooks in the same time.
https://www.matprat.no/oppskrifter/familien/tray-bake-med-medisterpolse