Sausage-Sauerkraut Split

Ingredients

  • (Serves 4)
  • 8 Polish sausages
  • 1/2 pound block Swiss cheese
  • 1 (16-ounce) can sauerkraut
  • 4 pieces heavy-duty aluminum foil (14 by 18 inches)

If you’re looking for a no-fuss, ultra-satisfying campfire meal that’s packed with flavor, this Sausage-Sauerkraut Splitis it. Juicy Polish sausage, creamy Swiss cheese, and tangy sauerkraut come together in a foil-wrapped bundle of goodness—perfect for camping, tailgating, or quick grilling in the backyard.

It’s everything you love about brats and kraut—smoky, cheesy, and hearty—in one neat, mess-free package.

Cooking Steps

  • 1
    Split each sausage down the center without cutting all the way through.
  • 2
    Cut the Swiss cheese into wedges and tuck into the split sausages.
  • 3
    Divide the sauerkraut into four equal portions and place one portion in the center of each foil sheet. Place two stuffed sausages on top of each kraut bed. Spoon a bit of sauerkraut over the sausages for extra moisture and flavor.
  • 4
    Seal each foil packet using the drugstore-wrap method—fold the long sides over twice, then tuck in the ends securely.
  • 5
    Place foil packets on a wire rack 2 inches above hot coals. Cook for 10 minutes on each side. Carefully unwrap and check for melty cheese and heated sausage before serving.

Make It Your Way

  • 1
    Use provolone or smoked gouda for a deeper cheese flavor.
  • 2
    Try spicy sausage for a kick.
  • 3
    Add thin-sliced onions or mustard for even more depth.

Storage Tip for Campers

Store the sausage and sauerkraut in a cooler and assemble on-site or prep foil packets ahead of time and keep them chilled until ready to cook.

Pair With:

Foil-wrapped baby potatoes or potato salad
Dill pickle spears
A cold root beer (or lager for adults)

Roughing It Easy

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