Grandpa used to make this easy campfire meal right on the kitchen counter. Toss 5 ingredients in a silver pouch and walk away. The hearty aroma fills the whole house and the savory bites are incredibl

This slow cooker 5-ingredient foil packet sausage potatoes recipe is my cozy kitchen version of an old campfire supper my grandpa used to make out by the river. He’d toss sliced smoked sausage and potatoes into little silver pouches, seal them up tight, and let the fire do the rest while the air filled with that hearty, smoky aroma. These days I make the same kind of meal right on the kitchen counter, using the slow cooker instead of a campfire. You tuck everything into foil packets, set it, and walk away. A few hours later, you’ve got steamy, tender potatoes and juicy sausage bites swimming in rich, peppery juices that smell like home.

Serve these foil packet sausage potatoes straight from the slow cooker, opening each little tray carefully so the steam doesn’t surprise you. A simple green side, like buttered peas or a tossed salad, balances the richness. Warm dinner rolls or cornbread are perfect for soaking up the savory juices at the bottom of each foil tray. A jar of dill pickles or some tangy coleslaw on the table gives that old-fashioned Midwestern touch and a bit of crunch alongside all those soft, comforting potatoes.

Servings: 4

1 1/2 pounds yellow potatoes, scrubbed and cut into 1/2-inch slices

Lay out four pieces of heavy-duty aluminum foil, each about 12x12 inches, on your counter. Lightly crimp up the edges a bit so they’ll hold in the juices once filled.

In a large bowl, toss the sliced yellow potatoes with the kosher salt and black pepper until the seasoning is evenly distributed. This helps every bite soak up the flavor as it cooks in its own little steam bath.

Divide the seasoned potato slices evenly among the four pieces of foil, piling them in the center of each sheet. The potatoes should form a small mound, leaving a few inches of foil border all around.

Top the potatoes on each foil sheet with an even portion of the sliced smoked sausage. Nestle the sausage pieces down into the potatoes a little so they share the juices as they cook.

Dot the tops of each mound with the pieces of salted butter, dividing them as evenly as you can among the four packets. The butter will melt down into the potatoes and sausage, making a rich, savory sauce.

Fold each foil sheet up into a sealed packet: bring two opposite sides together and fold them over several times to seal, then roll up the remaining sides tightly. Make sure there are no large gaps so the steam stays inside. Shape each packet so it will sit flat in the slow cooker.

Place the foil packets in a single layer in the bottom of a 6-quart slow cooker. If needed, stand one or two packets slightly on edge so all four fit, but avoid stacking directly on top of each other. Cover the slow cooker with the lid.

Cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced through the foil with a fork. You should smell a deep, savory aroma filling the kitchen as everything finishes.

Turn off the slow cooker and carefully lift out each foil packet with tongs, placing them on plates or in shallow bowls. Open the packets cautiously, facing the opening away from you, as the trapped steam will be hot.

Serve the sausage and potatoes right in their opened foil “trays,” spooning the buttery juices from the bottom over the top. Finish with an extra grind of black pepper if you like that old-fashioned, hearty taste.

For a little extra color without adding more ingredients, you can swap in small red potatoes or a mix of red and yellow potatoes; they hold their shape nicely and look pretty in the foil trays. If your family prefers a lighter dish, you can use turkey smoked sausage instead of pork, keeping the same amount and slices. To mimic more of that campfire flavor, lightly brown the sausage slices in a dry skillet before adding them to the foil packets—this step isn’t necessary, but it deepens the smoky taste. If your slow cooker runs hot, check a packet about 30 minutes before the suggested time so the potatoes don’t overcook and fall apart. For easy cleanup and serving, you can form the foil into shallow tray shapes instead of tight pouches, then cover them loosely with a second piece of foil before cooking; just be sure the top is crimped well so the steam stays inside. Leftovers reheat nicely in the oven: place the foil packets on a baking sheet and warm at 350°F until hot and bubbly, which brings back that just-cooked aroma that always reminds me of my grandpa’s campfire suppers.