Dinner doesn't get any easier than these sausage and potato foil packets. For this simple foil packet meal, bites of baby potato, smoked sausage, and onion are cooked on the grill or over the campfire until crisp-edged and perfectly tender.
Recipe at a Glance: Sausage and Potato Foil Packets
- DETAILS
- Total Time: 40 minutes (10 minutes hands-on)
- Preparation method: Grill or campfire cooking
- HIGHLIGHTS
- This easy foil packet meal can be cooked on the grill or over the campfire.
- They're quick and easy to put together and even easier to clean up!
- A little bit of butter ensures that your potatoes and sausage are full of flavor with perfectly crisped edges.
Foil packet meals are a camping staple, thanks to their ease of preparation and minimal clean up. I love that there are so many options, from classic chicken and potato foil packets, to vegetarian caprese gnocchi packets, and even surf and turf combinations for those nights we're feeling a little fancy. I particularly love these sausage and potato foil packets because they require so few ingredients, most of which are shelf-stable (ie. no cooler required), and are an easy, inexpensive camping meal.
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Ingredients and Substitutions
- Sausage--Use your favorite type of cooked, preferably smoked, sausage, like kielbasa. If necessary, remove the casing before cutting up the sausage.
- Potatoes--I like baby potatoes here, but you could also swap in cubes of yellow or red potato. Don't use floury potatoes, like Russet, as they won't hold their shape during cooking. Cut your potatoes into similar sized pieces so that they cook evenly.
- Oil--You can use olive oil or a neutral vegetable oil for your food.
How to Make Foil Packet Sausage and Potatoes
1. Combine the potatoes, onion, oil, and smoked paprika in a large bowl and mix well. Season with salt and pepper and mix again.
2. Stir in the cubed sausage.
3. Divide the sausage mixture among four double layered sheets of foil. Top each with a pat of butter. Fold them up to create four foil packets.
4. Cook over medium heat on the grill or over the campfire until the potatoes are tender.
FAQs
Absolutely. Choose vegetables that will stand up to longer cooking times, such as peppers and carrots.
Yes. To make sausage and potato foil packets in the oven, prepare them as directed, then cook in a 375°F (190°C) oven until the potatoes are tender, about 30 minutes.
Place your food in the center of the foil. Bring the long edges of the foil up to meet, and then fold them over a couple of times, creating a seam that runs over the top of your food. Then working with one end at a time, fold it over a few times to seal the end.
I like this method for folding a foil packet because it's easy to open the seal on top to check them for doneness and then close, if necessary, and it also creates an easy pouch for eating when opened.
Serving Suggestions
Top your potatoes and sausage with a dollop of sour cream or hot sauce, if desired.
Storage and Reheating
Transfer leftovers to a sealed container and store in the fridge or your cooler for up to 4 days. Reheat in a skillet until hot throughout.
Tips and Troubleshooting
- Use a double layer of foil when creating your foil packet to prevent any juices from leaking out.
- Don't cook your foil packet over a strong direct flame as this can cause the potatoes and sausage to burn. Use hot coals or a low flame on the grill.
- This recipe is suitable for gluten-free diets.
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Recipe
Sausage and Potato Foil Packets
Equipment
Ingredients
- 18 ounces (500 g) baby potatoes (about 24) quartered
- ½ medium red onion sliced
- 2 tablespoons olive oil or neutral vegetable oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 14 ounces (400 g) smoked sausage cut into 1-inch pieces
- 4 teaspoons butter cut into 4 pieces
- Sour cream or hot sauce to serve (optional)
Instructions
- Prepare a grill for medium heat (375°F | 190°C) or a bed of hot coals in a campfire.
- Combine the potatoes, onion, oil, and smoked paprika in a large bowl. Stir until everything is evenly coated. Season generously with salt and pepper and stir again.
- Mix in the sausage.
- Arrange four double layers of heavy duty aluminum foil on a flat surface. Divide the sausage mixtures evenly among the four pieces of foil. Top each one with a pat of butter.
- Fold the foil up to create four individual foil packets.
- Cook over medium heat, avoiding strong direct flame, until the potatoes are tender and the sausage is developing crisped edges, about 30 minutes.
- Carefully open the foil packets to let the steam release, then serve, topped with sour cream and/or hot sauce, if desired.
Notes
- Double up--Use a double layer of foil when creating your foil packet to prevent any juices from leaking out.
- Avoid strong flame--Don't cook your foil packet over a strong direct flame as this can cause the potatoes and sausage to burn. Use hot coals or a low flame on the grill.
- Dietary--This recipe is suitable for gluten-free diets.
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