Juicy bratwursts, buttery potatoes, roasted cabbage, and sweet-tart apples – this foil packet dinner is an all-in-one Oktoberfest feast!
This Bavarian-inspired foil packet dinner combines the cheerful exuberance of Oktoberfest with the coziness of fall camping. A crackling fire, autumn foliage, a cold Pilsner, and this feast of a meal—what could better?!
These foil packets are a complete dinner and are loaded with bratwursts, Dutch Gold potatoes, red cabbage, and Pink Lady apples. If you can find caraway seeds, they make for an incredible addition!
What we love about foil packet meals is just how easy and hands-off they are to cook at the campsite. Just sit back, relax, converse, and be merry by the fire. Keep it low and slow, and dinner will practically cook itself.
This is a total vibe meal for us. We often cook some variation of this Oktoberfest meal at home, but we wanted to find a way to bring the same feeling of celebratory togetherness to the campsite. We hope you can share it with some friends the next time you’re out!
-Megan & Michael
Tips for making this camping
- Don’t go tossing these packets on a 900°F fire; everything will burn, and the potatoes will still be raw. Low and slow is the way to go. Place foil packets over low to medium indirect heat and cook for a full 25-30 minutes. Relax. Maybe crack open your favorite Oktoberfest beer.
Pre-trip prep
- These foil packets can be entirely assembled at home. Prep, mix, and assemble into foil packets. Make sure the edges have a good crimp around them, place them in a waterproof zip-top bag, and store them in the cooler.
- Precooking the potatoes at home will substantially reduce cook time at camp. Boil fingerling or Dutch Gold potatoes, allow them to cool, and then mix with other ingredients.
Helpful equipment
- ½ lbs Dutch Gold baby potatoes quartered
- 1 small yellow onion thinly sliced
- 1 cup red cabbage cut into chunks
- 1 small apple thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon pepper
- ½ teaspoon caraway seeds optional
- 1 lb bratwurst
To Serve
- Parsley
- Whole-grain or Dijon mustard
-
Tear off four large sheets of heavy-duty foil (about 10-12 inches long).
-
In a bowl, toss quartered potatoes, sliced onion, red cabbage, and sliced apple with olive oil, salt, pepper, and optional caraway seeds. Divide evenly between the two foil sheets.
½ lbs Dutch Gold baby potatoes, 1 small yellow onion, 1 cup red cabbage, 1 small apple, 2 tablespoons olive oil, ½ teaspoon fine sea salt, ½ teaspoon pepper, ½ teaspoon caraway seeds
-
Divide the brats between the two packets, placing them on top of the potato-cabbage mixture.
1 lb bratwurst
-
Top the packets with the remaining sheets of foil, and fold down in 1/2-inch folds to create a tight seal. Leave some room inside for steam circulation.
-
Place packets directly on medium campfire coals or over medium heat on a grill. Cook for 25–30 minutes, flipping halfway through, until potatoes are tender and brats reach an internal temperature of 160°F (use an instant-read thermometer).
-
Carefully open packets (watch for steam!), slice brats if desired, sprinkle with chopped parsley, and serve with mustard on the side.
On serving size: This recipe makes 4 servings but cooks best in two packets. Most brats come in 5 link packages, so plan on one brat per person, plus an extra for the hungriest person!
