Sausage and Potato Foil Packs are a delicious dinner short cut that just can’t be beat! Flavorful, juicy sausage, soft potatoes and tender onions are cooked together in little bundles on the grill or in the oven for a stress-free recipe that you’ll make all summer long.
I get so excited when I find a cooking trick that saves me time in the kitchen. You know what I mean. Sometimes, you want to pull a great meal together without sacrificing taste but don’t want to spend a lot of time slinging a bunch pots and pans. That’s where foil packets come in. They are easy to make, great for portion control and clean up is about non-existent. I’ve become so enamored with foil pack cooking that I’ve made a list of all the ingredient combinations that I plan on making over the summer. My latest recipe, sausage and potatoes was a true hit with the meat lovers folks in the house.
What you’ll need for Sausage & Potato Foil Packs:
- Your favorite flavor of sausage links
- Baby red potatoes
- Vidalia onion
- Heavy Duty Foil
A few weeks ago, I made Cheesy Ranch Potato Foil Packs and the family went crazy for them. Since they were such a hit, I decided to up my game and make a version of that recipe by adding some sausage to the mix. I chose a great sausage called The Grill Master from a local grocery store I shop at. It’s made from pork with lots of herbs and spices and I knew it would go great with the potatoes and onions. It took me all of about 10 minutes to prep my little bundles and about 25 minutes to cook them. Once they were done, I added a bit of melted butter, some fresh parsley then placed each packed on a dinner plate and served them. Each packet has just about everything needed for a great meal so, all I added was a fresh green salad. This is “short cut” cooking at it’s best!
Tips for making foil packets:
- Use heavy duty foil. This works best when cooking on the grill and gives the packets stability.
- Make sure to use large foil sheets. You’ll need enough space for the ingredients plus extra for folding and sealing.
- Cut the sausage and potatoes in about the same size pieces. Having all the ingredients cut to similar size will ensure even cooking.
- Preheat the grill, making sure the grates are hot before putting the packets on. If your grill cooks unevenly, then make sure to rotate the foil packets during the cooking time.
- You can make the packets ahead of time and store in the fridge until ready to start dinner. Take the foil packets out of the refrigerator 10 minutes prior to cooking.
- Be careful when opening the packet. Steam will collect during cooking.
- 6-8 links sausage - cut into one inch pieces
- 1 pound baby red potatoes - quartered
- 1 medium Viladia onion - cut into pieces the size of quartered potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh cracked pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons melted butter
- 2 tablespoons fresh parsley - chopped
Preheat gas grill to medium high heat. Tear heavy duty tin foil into 4 pieces approximately 15 X 12 inches. Lightly coat with cooking spray.
To a large bowl, add potatoes and onions. Drizzle with olive oil and sprinkle on salt, pepper and garlic powder. Toss to coat. Add in sausage and toss together. Evenly divide ingredients and place on foil sheets. Fold foil over ingredients then seal middle and ends. Place on grill, seam side down and cook for 10 minutes. Turn and continue to cook for an additional 15 minutes, Shake the packets occasionally so that sausage and potatoes don't stick.
Remove packets from grill and carefully open. Drizzle with melted butter and sprinkle with fresh parsley.
Heat oven to 400 degrees.
To a large bowl, add potatoes and onions. Drizzle with olive oil and sprinkle on salt, pepper and garlic powder. Toss to coat. Add in sausage and toss together. Evenly divide ingredients and place on foil sheets. Fold foil over ingredients then seal middle and ends. Place on baking sheet, seam side down and cook for 10 minutes. Turn and continue to cook for an additional 15 minutes.
Remove from oven and carefully open packets. Drizzle with butter and sprinkle with parsley.
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