Sausage Potato Foil Packets
This Sausage Foil Packets recipe is perfect for anyone looking for easy weeknight recipe that can feed one person or a crowd. Also great for meal-prepping to make dinners and lunches easy!
What Are Foil Packets?
If you’ve never made your own foil packets, then today needs to be the day to give them a try! This has to be one of the easiest recipes I’ve ever made. And it doesn’t skimp on flavor, either! It doesn’t get much better than that — simple and delicious!
Traditionally, foil packets were prepared as campsite meals because you can easily throw it on a grill or even on some logs in a fire pit to create an easy, filling meal with minimal waste or cleanup. Everything cooks in the sealed foil, which protects the interior ingredients from burning or leaking out. Plus, you can make as many servings as you like. Perfect for feeding one or a crowd!
It’s best to use pre-cooked sausage or another pre-cooked meat, just so you can ensure everything is cooked thoroughly. That’s why I love making my own Sausage Foil Packets with Carrots, Onions, and Potatoes. The precooked sausage is safe to eat, and the vegetables cook well in the foil.
How To Season Your Foil Packets
And as far as seasoning goes, that’s simple, too! All you need is a packet of dry ranch seasoning, some white wine or chicken broth, and some olive oil. The sprig of fresh thyme is optional, but I highly recommend it.
Not a fan of ranch? Use any seasoning you like! Taco seasoning would be just as easy and delicious, as would simple salt and pepper or another pre-assembled seasoning like Greek, seasoned salt, or lemon pepper. There’s really no wrong way to make these Sausage Foil Packets. They’re the perfect summertime meal with maximum flavor and minimal cleanup!
Key Ingredients
- Smoked Sausage: Grab a precooked variety, and cut it into 2-inch pieces. That way you know for sure it’s done when it’s grilled.
- Potatoes: We used red potatoes for this recipe, because they hold up well to the heat and still have a smooth, creamy center.
- Carrots: We love baby carrots for this recipe, because they cook perfectly and are a great size.
- Onion: White onion is our favorite! It’s not too harsh, and adds great flavor.
- Olive oil: This oil adds a wonderful flavor without being overpowering.
- Ranch Seasoning: Adds tons of savory flavor and a little saltiness.
- White wine: Amps up the flavor beautifully but subtly.
- Thyme sprigs: Adds a nice, earthy touch and is a great compliment to the ranch seasoning.
How to Make Sausage Potatoes Foil Packets:
- Preheat the grill to 400°F, and spray four large pieces of aluminum foil with nonstick cooking spray. Divide the sausage, potatoes, carrots, and onions evenly between the four foil packets. Sprinkle the vegetables with equal amounts of Ranch seasoning, and then drizzle with one tablespoon of olive oil per packet. Lay a thyme sprig across the veggies, and then carefully pull up the sides of the foil to form a pouch.
- Pour in a tablespoon of white wine or chicken broth. Fold the foil closed and seal tightly, so no steam will escape with the seam on top.
- Place on the grill, and close the lid. Cook for 10 minutes, and then turn over. Continue cooking for an additional 8-10 minutes, or until the vegetables are tender.
- Remove the packets from the grill, and open carefully. There will be steam that is extremely hot, so be careful not to get burned! See storage suggestions below.
Tips and Variations:
- Change up Your Veggies!: You can truly add any vegetables you like to these foil packets. Cabbage, corn on the cob pieces, cauliflower, broccoli, cauliflower, radishes, sweet potatoes, peppers, or squash would be delicious.
- Change up the Protein!: Just make sure to use meat that is either pre-cooked or will safely cook in such a short amount of time. Smoked sausage, andouille, Kielbasa, flavored sausage like chicken apple or jalapeno cheddar, turkey sausage, shrimp, or meatballs would work beautifully.
- Make it Vegan or Vegetarian-Friendly: by omitting the meat entirely! Just amp up the veggies or add some plant-based protein like tofu.
- Make Foil Packets in the Oven: These foil packets can be cooked in the oven by cooking them on a baking sheet in case anything should leak. Bake on 350°F for 20-30 minutes or until the vegetables are tender.
- Vegetables: I’d make sure to cut these down small and in a similar size, so they cook evenly and are finished cooking at the same time. If you use baby carrots, they’ll cook a little faster, so be mindful of that.
Storage, Freezing, and Reheating:
Room Temperature: We wouldn’t recommend storing the foil packets at room temperature. They should be enjoyed within a few minutes of grilling or baking.
Refrigerator: Store leftover sausage and veggies from the foil packets in an airtight container (without the foil) for up to 3 days.
Make Ahead: The packets can be made a day or two before cooking and stored in the refrigerator till ready to grill.
Freezer: Cool the sausage and vegetables completely, and remove them from the foil packet. Place them in a ziplock bag or air tight container, and freeze up to 3 months. Thaw in the refrigerator overnight, and reheat before serving.
Reheating: Reheat sausage and veggies in foil packets on the grill, on a prepared sheet pan in the oven, or in the microwave (without the foil) until warmed through.
Ingredients
- 2 pounds smoked sausage, cut into 2-inch pieces
- 2 pounds small potatoes, cut into 1-inch cubes
- 1 pound carrots, cut into 1-inch pieces
- 1 onion, cut into large pieces
- 1 ounce Ranch Seasoning, 1 packet
- ¼ cup olive oil
- 4 fresh thyme sprigs
- ¼ cup white wine, or chicken broth
Instructions
- Preheat the grill to 400°F, and spray 4 large pieces of aluminum foil with cooking spray.
- Divide the sausage, potatoes, carrots, and onions evenly between the foil packets.2 pounds smoked sausage2 pounds small potatoes1 pound carrots1 onion
- Sprinkle the vegetables with equal amounts of Ranch seasoning, then drizzle with 1 tablespoon of olive oil per packet. Lay a thyme sprig across the veggies, then carefully pull up the sides of the foil to form a pouch.1 ounce Ranch Seasoning¼ cup olive oil4 fresh thyme sprigs
- Pour in the white wine or chicken broth. Fold the foil closed and seal tightly, so no steam will escape.¼ cup white wine
- Place on the grill, and close the lid. Cook for 10 minutes, then turn over, and continue cooking for an additional 8 to 10 minutes until vegetables are tender.
- Remove the packets from the grill, and open carefully. There is will be steam that is extremely hot!
- Enjoy immediately! See the post for various storage suggestions.