Sausage and Potato Foil Packs
Sausage and Potato Foil Packs are easy to make, have minimal clean up, and offer delicious flavor. I make a lot of foil pack meals, and these are by far my favorite. They are fun to cook in the oven, grill, or even in the coals of a campfire.
With the perfect combination of smoked sausage, baby Dutch yellow potatoes, carrots, and onions, all seasoned to perfection with a super easy hack, this recipe is sure to be a hit! Serve it for family dinners, camping trips, or weekend cookouts.
Serve alone as a complete meal, or pair them with Summer Fruit Salad or Italian Garden Salad!
Foil packs are one of life’s little gifts to busy moms. They are so easy to make, low mess, low fuss, easy to customize, and absolutely delicious. Take this Shrimp and Kielbasa Foil Packets recipe, it can be made in under 30 minutes. Or this Italian Chicken Foil Pack which can be customized with fresh garden produce. Basically, if you want a great meal with low mess, foil packs are the way to go. And this Sausage and Potato Foil Pack is one of my favorites.
Check out the vegetable chopper in this Kitchen Tools Under $25 to make prepping foil packs even easier.
What You Need to Make Sausage and Potato Foil Packs
These foil packs are made up of really simple ingredients, and I have tested and trimmed down the recipe so that it is as easy as possible, with minimal ingredients, but still packs a flavor punch. The trick here is using an Italian Seasoning Packet, the kind you use to make Italian dressing, to season the packets. All of these ingredients are easy to find, and chances are you probably already have a lot of them in your fridge and pantry:
- 1 package (14 oz) smoked sausage (beef, chicken, or pork), cut into coins
- 24 ounces thinly sliced Baby Dutch Yellow potatoes, or Yukon Gold
- 3-4 large carrots, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 Italian Dressing Seasoning Packet
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons unsalted butter, cut into tablespoons
- Fresh Parsley, for garnish
How to Make Sausage and Potato Foil Packs
- Preheat Oven or Grill or Fire for Cooking:
- Oven: Preheat to 400°F.
- Grill: Preheat to medium-high heat (425-450°F).
- Fire: Build a fire and let it cook down to coals.
- Prep the Foil:
- Tear off four sheets of heavy-duty foil, about 24 inches long each, and lightly coat them with cooking spray.
- Prep the Veggies:
- Cut the smoked sausage into coins. Cut the carrots into rounds, and slice the onion.Thinly slice the potatoes, to about the same thickness as the carrots. The more even they are, the more evenly they will cook. Consider using a mandoline slicer at a thicker setting to get even slices.
- Season the Ingredients:
- In a large bowl, combine the sausage, potatoes, carrots, onions, olive oil, Italian seasoning dressing packet, salt, and pepper. Mix well to combine.
- Assemble the Foil Packs:
- Divide the mixture evenly among the four foil sheets.
- Add 1 tablespoon of butter on top of each foil pack.
- Seal the foil packs tightly to create a space where the steam can’t escape. Only double wrap if you plan to cook in the fire.
- Cook the Foil Packs:
- Grill: Cook for 20-30 minutes, flipping halfway through, until the vegetables are tender.
- Oven: Place foil packs on a sheet pan and bake for 30-35 minutes, until the vegetables are tender.
- Campfire: Cook in hot coals for 20-40 minutes, flipping every 5 minutes, depending on coal temperature and vegetable thickness.
- Serve:
- Carefully open the foil packs, so you don’t get burned by the steam.
- Garnish with fresh parsley, and serve hot!
Tips and Tricks
- Cut Into Uniform Slices: In order for the packets to cook evenly, slice the potatoes, carrots, and onions thinly and uniformly. The more uniform the slices, the better the results will be.
- Double-Layer Foil Only For Fire Cooking: If cooking in a fire, get added security against leaks, by using a double layer of foil. Do NOT double layer the foil otherwise, as it will impact the cooking time.
- Use Heavy-Duty Foil: Use heavy-duty foil to prevent tearing and create a good environment for even cooking.
FAQs
Q: Can I use other types of potatoes?
A: Yes, while I recommend using Baby Dutch Yellow Potatoes, you can use pretty much any kind, russet, Yukon Gold, red potatoes or even sweet potatoes. Just make sure they are sliced thinly for even cooking.
Q: Can I use fresh sausage instead of smoked sausage?
A: Fresh sausage can be used, but it should be pre-cooked to ensure it’s fully done by the time the vegetables are tender. The smoked sausage is best, and there are a lot of varieties of it, and it doesn’t matter which one you use. You can use Beef, Turkey, Pork, etc. Kielbasa would work well too. Choose your favorite variety.
Q: Can I cook these on an open campfire?
A: Yes, these foil packs can be cooked over an open campfire. It is best to cook them in the coals. Place them on hot coals, turning frequently to ensure even cooking. But if you want to cook over a campfire, use a grate over the open flames, and cook, turning regularly.
Prep Ahead and Storage
Can you make these foil packs ahead of time? Can you make them and store them for later? Here is what you need to know:
Prep Ahead:
You can do a lot ahead of time to prepare these foil packs for an even easier dinner time.
- Veggie Prep: Slice the potatoes, carrots, and onions up to a day in advance. Store them in a bowl of water in the refrigerator to prevent browning. Drain and pat dry before using.
- Pre-Cut Sausage: Cut the sausage into coins and store in an airtight container in the refrigerator.
Storage:
- Refrigerate Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 350°F for about 10-15 minutes or until warmed through. You can also reheat in the microwave.
Variations and Substitution Ideas
- Vegetable Add-Ins:
- Add sliced bell peppers, zucchini, or mushrooms for extra veggies.
- Include baby corn or green beans for additional color and flavor.
- Remove any vegetables you don’t like.
- Seasoning Alternatives:
- Use Cajun seasoning or a splash of sriracha for a spicy kick.
- Try a mix of rosemary and thyme for a different flavor profile.
- Add a zest of lemon and some fresh ground pepper.
- Protein Substitutions:
- Substitute smoked sausage with kielbasa or andouille sausage.
- Use cubed chicken breast or thighs for a different protein option. Cut the chicken cubes small so it cooks in time for the vegetables to be tender.
- Cheese Addition:
- Sprinkle shredded cheddar or mozzarella cheese over the cooked foil packs before serving for a cheesy twist.
These Sausage and Potato Foil Packs are a versatile, no-mess dinner option that’s perfect for any night of the week. Whether you bake them in the oven, grill them, or cook them over a campfire, the result is a delicious, hearty meal that everyone will love. Enjoy the ease and deliciousness of this recipe with your family and friends!
Other Great Recipes
- Chicken and Potato Foil Packs
- Steak and Potato Foil Packs
- Lemon Butter Salmon and Asparagus Foil Packs
- Foil Packet Kielbasa Recipe
- Italian Chicken Foil Packs
Sausage and Potato Foil Packs
Ingredients
- 14 ounce smoked sausage turkey, beef, chicken, or pork smoked sausage, cut into coins
- 24 ounces Baby Dutch Yellow potatoes thinly sliced (or Yukon Gold)
- 3-4 carrots peeled and thinly sliced
- 1 yellow onion thinly sliced
- 2 tablespoons olive oil
- 1 Italian Dressing Seasoning Packet
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons unsalted butter cut into tablespoons
- Fresh Parsley for garnish
Instructions
Preheat for Cooking:
- Oven: Preheat to 400°F.
- Grill: Preheat to medium-high heat (425-450°F).
- Fire: Start fire or coals to allow it to heat and create a good cooking environment.
Prep the Foil:
- Tear off four sheets of heavy-duty foil, approximately 24 inches long each, and lightly coat them with cooking spray.
Prep the Sausage and Veggies:
- Cut the sausage into coins. Cut the carrots into coins. Cut the onion into thin strips. Then, thinly slice the potatoes, so they will cook evenly with the carrots and onions.
Season the Ingredients:
- In a large bowl, combine the sausage, potatoes, carrots, onions, olive oil, Italian seasoning dressing packet, salt, and pepper. Mix well to combine.
Assemble the Foil Packs:
- Divide the mixture evenly among the four foil sheets. Add 1 tablespoon of butter on top of each foil pack. Seal each packet tightly. Only double wrap of cooking in a campfire.
Cook the Foil Packs:
- Oven: Place foil packs on a sheet pan and bake for 30-35 minutes, until the vegetables are tender.
- Grill: Cook for 30 minutes, until the vegetables are tender, flipping halfway through.
- Campfire: Cook in the hot coals of the fire for 20-40 minutes, flipping packets regularly throughout the cook time.
Serve:
- Carefully open the foil packs, avoiding being burnt by the steam. Garnish with fresh parsley, and enjoy.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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