These potato and sausage foil packets are quick to put together with minimal clean up for the perfect easy dinner. Whip them up on the grill on hot summer days, or make them in the oven if you prefer – this recipe is perfectly versatile!
Grilled foil packets with sausage
I’m bringing you one of my favorite easy-lazy-almost-cheaty foil packet dinners here. OK, my favorite next to salmon foil packets, steak and potato foil packets and hobo foil packet dinners 😉
I’m not one bit sorry for appearing like I’ve lost my will to cook, because maybe I have a little in this summer heat. But not when it comes to foil packet meals:
- There is always very little clean up
- Time spent in the kitchen is short and there is never a lot of prep work (and it can all be done ahead of time!)
- The foil packets work in the oven, on the grill or over the campfire!
This really is the quintessential easy summer dinner, and one we have at least once a week from May to September.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Sausage: Use a fully cooked, smoked sausage such as smoked kielbasa for best results. Smoked turkey sausage is fine, too.
- Baby potatoes: Regular potatoes are fine to use, though you may need to peel them first.
- Corn: Canned, frozen or freshly shaved off the cob all work.
- Baby carrots: Feel free to use regular carrots. Peel them first and then thinly slice to make sure they cook through.
How to make potato and sausage foil packets
Basically, this is how you put this together in two easy steps: Wrap everything in foil, then grill or bake until the sausage is done and the potatoes are tender No, seriously. It really is that easy!
And if you’re still not totally sure about this, check out the step-by-step:
- Pre-cook the potatoes (the microwave or stove both work – microwave is definitely quicker though).
- Toss everything in a large bowl.
- Evenly divide between four large pieces of foil, wrap; then grill or bake.
How to seal foil packets
If you’ve never made a foil packet dinner before, here’s a quick step by step guide to seal the perfect pouch. Doing this right helps the most steam to form and the meal to cook in the correct time.
gather long ends fold and seal pull outer edges fold over top layer and crimp
And then you’ll have the perfect, leak-proof foil pouch to place on the grill or on a rimmed baking sheet in the oven:
Recipe tips
- There’s no need to be precious about your slicing and dicing here, but I do recommend slicing as evenly as you can to avoid ending up with some overcooked and some undercooked veggies.
- Careful when opening the packets – hot steam emerges! There are also hot juices at the bottom, so make sure to always use a plate underneath. And help kids with their foil packets, too.
- It’s a good idea to kind of stir and toss the contents of the foil packet before digging in, to make sure everything is coated in yummy garlic herb butter!
Leftovers
Store leftovers in a tightly closed container in the fridge for up to 3 days. Reheat in the microwave until steaming hot all the way through.
Serving ideas
We eat these just by themselves with a big green salad and a honey mustard dressing or white balsamic vinaigrette on the side.
But if you have big eaters at your house (hello, teenage boys!), you can absolutely add some dinner rolls or a crusty bread on the side to mop up all the nice juices at the bottom of each little parcel.
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Potato and Sausage Foil Packets
Recipe details
Ingredients
- 1 pound baby potatoes halved
- 1 (12 to 14-oz) package smoked sausage such as Kielbasa; cut into ½ inch slices
- 1 (12-oz) bag fresh green beans trimmed
- 1 (12-oz) bag baby carrots thick ones halved lengthwise
- 2 ears corn kernels shaved off
- 1 yellow onion peeled, halved and thinly sliced
- 1 tablespoon oil
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- salt & pepper to taste
- 2 tablespoons butter or more to taste
- 2 tablespoons chopped fresh parsley optional to serve
Instructions
- Place potatoes in microwave-safe bowl and microwave for 4 minutes. (Alternatively, boil in salted water on stove for 8 minutes.) Set aside to cool.
- Preheat grill (or oven) to 425°F. Place 4 large pieces of aluminum foil on counter, each about 18 inches long.
- Place all ingredients EXCEPT for butter and parsley in a large bowl. Carefully toss, then evenly divide between centers of foil pieces. Top each with ½ tablespoon butter.
- Close each packet by folding and crimping longer edges first, then folding and crimping shorter edges to fully seal foil pouch.
- Cook on grill or in oven for around 30-40 minutes, or until vegetables are tender and sausage is heated through.
- Once done, carefully open foil packtes (careful, hot steam and juices!) and serve sprinkled with parsley, if you like.
Notes
- Sausage: Use a fully cooked, smoked sausage for best results. Smoked turkey sausage is fine, too.
- Baby potatoes: Regular potatoes are fine to use, though you may need to peel them first.
- Corn: Canned, frozen or freshly shaved off the cob all work.
- Baby carrots: Feel free to use regular carrots. Peel them first and then thinly slice to make sure they cook through.
- There’s no need to be precious about your slicing and dicing here, but I do recommend slicing as evenly as you can to avoid ending up with some overcooked and some undercooked veggies.
Nutrition
More recipe information
Recipe first published on 08/03/2018. Updated with new photos, text and improved recipe on 06/12/2021.
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