I made a delicious and easy 4th of July feast using Johnsonville® as part of a sponsored post for Socialstars. #SausageFamily
I’ve only been camping a handful of times, but I will always remember the food. Hot dogs and brats on sticks, roasting in the fire. S’mores. Mountain Pies. Popcorn made in a dutch oven. It was all delicious to me. The one thing that stuck out to me where the BBQ packets that we had for dinner. Also known as foil packets, these were like magic to me. So, for our 4th of July meal, I decided that we need to take our Johnsonville® Beef Hot Links to the next level.
Brats are perfect for any occasion; cookouts, picnics, family dinners, and BBQs. Hot Link BBQ Packets are beyond easy to make, and their frugal too! The combination of carrots, potatoes, onions, and Johnsonville Beef Hot Links make a meal that you won’t forget. The best part is that you can use any kind of Johnsonville® Brats flavors for this; original, beef hot, new orleans, cheddar, or even hot ‘n spicy!
The hot links were sliced on a bias to make sure that we got some crispy tips, and the onions, carrots and potatoes were chopped a similar size to ensure that they were done at the same time. I sprinkled each packet with a little seasoned salt, as well.
The packets were placed directly within the coals, just like at a campsite.
Try to keep the packets as closed as possible, so the juices from the Johnsonville® Hot Links will flavor the vegetables and there will be the proper amount of heat preserved in each package to cook everything through. Obviously, the packet above is a rule breaker. The good news is that the food still cooked.
The result? A packet that has the smokiness from the grill, the spicy flavor of the hot links all over the vegetables, and a full meal in less than 20 minutes!
Hot Link BBQ Packets
2 Packets of Johnsonville® Beef Hot Links
4 Russet Potatoes
2 Medium-Sized White Onions
Chop Johnsonville Beef Hot Links and place in the largest bowl you have.
Chop Russet potatoes into 1/2 inch pieces, and add to large bowl.
Chop carrots into 1/2 inch pieces, and add to the large bowl.
Large dice onions, and add to the large bowl.
Sprinkle about two teaspoons of seasoned salt on top of the packet mixture.
With your hands (it’s the best way to do this), toss the packet mixture together in the large bowl.
Tear off 3 pieces of aluminum foil, about 14×14 inches each, or larger.
Equally divide the packet mixture between the foil pieces.
Close up the foil packets, and place directly into hot coals.
Cook for 15 to 20 minutes, or until the potatoes are completely cooked through.
Serve immediately and enjoy!