Juicy bratwursts, buttery potatoes, roasted cabbage, and sweet-tart apples – this foil-packaged dinner is an Oktoberfest treat!
This Bavarian-inspired foil pack dinner combines the deliciousness of Oktoberfest with the comfort of fall camping. A crackling fire, autumn leaves, a cold Pilsner, and this feast of food—what could be better?
These foil packets are the perfect dinner and loaded with bratwursts, Dutch Gold potatoes, red cabbage, and Pink Lady apples. If you can find caraway seeds, they make a wonderful addition!
What we love about foil pack food is how easy and convenient it is to cook at camp. Just sit, relax, chat, and have fun by the fire. Keep it low and slow, and dinner will cook itself.
This is our vibe dish. We often cook some variations of this Oktoberfest food at home, but we wanted to find a way to bring the same sense of festive gathering to the campsite. We hope you can share it with some friends the next time you’re out!
– Michael and Megan
Tips for doing this camping
- Do not expose these packets to a 900°F fire; everything will burn, and the potatoes will be green. Low and slow is the way to go. Place the foil packets over low to medium indirect heat and cook for a full 25-30 minutes. Relax. Maybe open your favorite Oktoberfest beer.
Pre-trip preparation
- These foil packs can be completely assembled at home. Prepare, mix, and wrap in foil packets. Make sure the ends have a good crimp all around, place them in a waterproof zip-top bag, and store them in a cool place.
- Pre-cooking potatoes at home will greatly reduce cooking time at camp. Boil fingerling or Dutch Gold potatoes, allow them to cool, then mix with other ingredients.
Useful equipment
- ½ lbs Dutch Gold baby potatoes four times
- 1 small yellow onion cut short
- 1 cup red cabbage take the pieces
- 1 small an apple cut short
- 2 of spoons olive oil
- ½ a teaspoon good sea salt
- ½ a teaspoon pepper
- ½ a teaspoon caraway seeds by choice
- 1 lb bratwurst
Worship
- Parsley
- Whole grain or Dijon mustard
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Roll out four large sheets of heavy duty foil (about 10-12 inches long).
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In a bowl, throw three parts potatoes, cut off onion, red cabbage, and cut an apple with olive oil, salt, pepperand it is optional caraway seeds. Divide evenly between two sheets of foil.
½ lbs Dutch Gold baby potatoes, 1 small yellow onion, 1 cup red cabbage, 1 small apple, 2 tablespoons of olive oil, ½ teaspoon of sea salt, ½ teaspoon pepper, ½ teaspoon caraway seeds
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Separate i the brakes between the two packets, place them on the potato-cabbage mixture.
1 lb bratwurst
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Top the pockets with the remaining sheets of foil, then fold down the folds 1/2-inch to create a tight seal. Leave some space inside to circulate the steam.
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Place the packets directly on the coals of a medium flame or over medium heat on the grill. Cook for 25-30 minutes, flipping halfway through, until the potatoes are tender and the brats reach an internal temperature of 160°F (use an instant-read thermometer).
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Carefully open the packets (watch out for the steam!), trim the brussels sprouts if you like, sprinkle with chopped parsley, and serve with mustard on the side.
For serving size: This recipe makes 4 servings but cooks best in two packets. Most brats come in 5 link packages, so order one brat per person, plus a little extra for the hungriest person!