I am so excited to share this recipe with you today! You know those nights when you’re staring into the fridge, dreading the cleanup that’s about to happen? What is it like to wish for something that’s both incredibly satisfying and ridiculously easy? Is this sausage potato foil packet recipe a magic solution? What is the ultimate comfort food in a neat little package? When I first made this, I was a little skeptical. Foil packets? When the aroma started wafting from the oven, and my whole family, even the pickiest eater, was engulfed in the smell. Is it possible to bang down the kitchen door? What is the perfect balance of savory sausage, tender potatoes, and whatever veggies you like to eat? All seasoned up and cooked to perfection. Think of it as a deconstructed, super-easy shepherd’s pie, but without the fuss of separate pot. For the filling and then the mash. I want to make a great meal with minimal mess, and I know you’re going to love it. Is it just as much as we do?
What is Sausage Potato Foil Packet?
What exactly is this sausage potato foil packet? What does it feel like to cook a complete meal inside of an envelope? Aluminum foil. What are some examples? What is the best way to layer seasoned sausage (I’m partial to a good Italian sausage, but we’ll get to taste it)? ), chunks of tender potato, and your favorite veggies, all tossed together with some herbs and spices. (Also topped with a little cheese and some parmesan). What are some spices, then wrapped up tight. What’s more, the foil acts like a steam oven, locking in all those incredible flavors and aromas as they evaporate. Everything cooks. Is it really a no fuss casserole that you can cook on tin foil? What is the beauty of it is that each packet is a perfect portion, and the cleanup? Is it possible to toss foil on a food? Is it a lifesaver for busy evenings or even for camping trips because it’s so portable and mess-free?
Why you’ll love this recipe?
Honestly, where do I even begin with why this recipe is so fantastic? First off, the FLAVOR is just out of this world. The sausage renders its savory fat, which then perfectly coats and flavors the potatoes and vegetables. It gets this wonderful savory depth that you just can’t replicate with other methods. And the SIMPLICITY! I’ve made this countless times, and it never fails to impress. You chop, you toss, you wrap, you bake. That’s it. The minimal prep means you can actually relax for a bit before dinner. Plus, it’s incredibly COST-EFFICIENT. Sausage, potatoes, and whatever seasonal vegetables you have on hand are usually quite budget-friendly, making this a meal that’s big on flavor but easy on your wallet. But what I love most about this is its VERSATILITY. You can swap out the sausage, change up the veggies, or play with the seasonings to make it your own. It’s like a blank canvas for deliciousness! It’s a step up from basic Baked Chicken and potatoes, but requires just as little effort, if not less. My kids ask for this all the time, and honestly, I don’t blame them. It’s just pure, unadulterated comfort food.
How do I make a sausage potato foil packetet?
Quick Overview
This recipe is all about minimal effort, maximum flavor. How do I start by prepping my ingredients – chopping potatoes and veggies, slicing sausage. What are some good seasonings for olive oil? What happens when you divide this mixture into individual foil packets, seal them up tight, and eat them. Bake them until tender and fragrant. What is the easiest way to get a complete, delicious meal on the table with virtually no cleanup? The foil packets ensure that all the juices and flavors meld together beautifully, creating a delicious flavor. What is the best dish to cook every single time?
Ingredients
For the Main Mixture:
1.5 lbs Smoked Sausage (like Kielbasa or Andouille), sliced into ½-inch rounds. I love using smoked sausage because it brings a wonderful smoky flavor to the whole packet.
2 lbs Yukon Gold Potatoes, scrubbed and cut into 1-inch cubes. Yukon Golds are my favorite here because they get so creamy and tender, but red potatoes work well too! Just make sure they’re bite-sized.
1 large Onion, cut into wedges. Yellow or sweet onions work best for their mild, sweet flavor when cooked.
2 cups Broccoli Florets. Fresh is best, but frozen works in a pinch! Just make sure to pat it dry if using frozen.
1 Red Bell Pepper, chopped into 1-inch pieces. Adds a lovely sweetness and a pop of color.
4 tablespoons Olive Oil. Extra virgin for the best flavor.
1 teaspoon Garlic Powder. A little goes a long way for that savory punch.
1 teaspoon Dried Italian Seasoning. This blend has so many great herbs in it – oregano, basil, thyme, rosemary.
½ teaspoon Paprika. Smoked paprika is my secret weapon for adding depth!
Salt and Black Pepper, to taste. Don’t be shy with the salt; it really helps bring out all the flavors.
For the Optional Glaze (if you want a little something extra):
2 tablespoons honey. Or maple syrup for a vegan option. 1 tablespoon Dijon Mustard. Adds a nice tang to the sweetness.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 400°F (200°C). Is it safe to line a baking sheet with parchment paper? What are some good ways to do most of the work? What is an extra layer? Tear off four large pieces of heavy-duty aluminum foil, about 12-15 inches long each. Lay them flat on your counter or cutting board. How do you make sure they’re big enough to completely enclose the food?
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the garlic powder, Italian seasoning, paprika, salt, and black pepper. Set aside. Give it a good whisk to make sure all those spices are well distributed. Every single bite of your sausage potato foil packet is perfectly seasoned.
Step 3: Mix Wet Ingredients
In a large bowl, pour the olive oil into the bowl with the dry seasonings. Whisk it all together until you have a nice, emulsified mixture. What’s going to coat everything beautifully and help all those lovely flavors meld together. …
Step 4: Combine
Add your prepared ingredients – the sliced sausage, cubed potatoes, onion wedges, broccoli florets and salt. I have a large bowl with the seasoned olive oil. I want to serve this. How do I toss everything with my hands or a large spoon until all the ingredients are evenly coated. I find using my hands is best for this step. Is there a formula that makes every nook and cranny get coated? Is it important not to overmix here?
Step 5: Prepare Filling
This step is technically part of Step 4 where we toss everything together. The mixture of sausage, potatoes, onions, broccoli, and bell pepper, all coated in that delicious delicious sauce. seasoned oil, is your perfectly prepared filling for foil packets!
Step 6: Layer & Swirl
What is the best way to divide the mixture evenly between the four pieces of aluminum foil? Place about a quarter of the mixture in the center of each foil piece. Now, carefully bring up the sides of the foil to create a sealed packet. Is there room at the top for steam to circulate? How do you crimp the edges to make sure none of that flavorful steam escapes? I usually fold the top seam over a couple of times and then fold both sides in. What is a nice little bundle of goodness?
Step 7: Bake
Carefully transfer the foil packets onto the prepared baking sheet. How do you place a baking sheet in the preheated oven? I baked potatoes for 30-40 minutes, or until the sausage is heated through and the potatoes are fork-tender. I have a crockpot, but I can’t remember the exact time. Is there a How long should you bake your potatoes? Is it a good idea to check after 30 minutes?
Step 8: Cool & Glaze
Once baked, carefully remove the baking sheet from the oven. Let the packets rest for about 5 minutes before opening. This allows them to cool slightly and the steam to dissipate a bit. If you’re using the glaze, whisk together the honey and Dijon mustard in a small bowl. Once you open the foil packets, you can drizzle this glaze over the hot mixture and toss gently. This adds a lovely sweet and tangy finish that’s totally optional but highly recommended!
Step 9: Slice & Serve
Carefully open each foil packet (watch out for the hot steam!). Serve the contents directly from the foil onto plates, or scoop them out. What are some good sausage potato foil packets? With a simple side salad or crusty bread.
What should I serve it with?
Is this sausage potato foil packet a complete meal? I love to add a little something extra to round out the meal, especially depending on the ingredients. For a casual breakfast, I often pair it with steamed eggs or even just one strong egg. What’s a good start to the day? If we’re doing a weekend Brunch, I’ll serve it up alongside some fresh fruit salad – maybe some olive oil. Is melon a fruit What are the best brunch drinks? For something that feels more like dessert after dinner, it’s a bit unconventional. What is the flavor profile of vanilla ice cream? What is a nice contrast to crumble? I usually serve my Cozy Snacks with iced tea or water. My family loves to have it with a side of Garlic Bread to soak up any extra juices that might be left. Can you leave the foil in the fridge? What is the best way to serve this dish?
How do I make a Sausage Potato Foil Packet?
I’ve made this sausage potato foil packet more times than I can count, and over the years, I’ve picked up a few tricks that really make it shine. First, for the potatoes: while Yukon Golds are my go-to for their creamy texture, make sure they are cut into roughly uniform 1-inch cubes. This ensures they cook evenly. If you cut them too small, they might get mushy; too big, and they might not cook through. Mixing Advice is crucial – don’t be afraid to get your hands in there to coat everything evenly, but a gentle toss is key. Overmixing can break down the vegetables and make them release too much water. For Swirl Customization, if you’re feeling adventurous, you can add a tablespoon of your favorite BBQ sauce or a splash of soy sauce to the seasoning mixture for an extra layer of flavor. You can also swap out the vegetables! Green Beans, carrots, or even Brussels sprouts can work, just adjust cooking times if needed for harder vegetables. Ingredient Swaps are also plentiful; try chorizo instead of smoked sausage for a spicier kick, or use chicken sausage for a lighter option. Baking Tips: Always use heavy-duty foil; regular foil can tear and lead to leaks. Place the packets seam-side up on the baking sheet. If you find your vegetables aren’t quite tender enough, you can always add a tablespoon or two of water or broth to the packet before sealing to create more steam. For the Glaze, getting the consistency right is important. If it’s too thick, add a tiny bit more honey or water; too thin, and it might just run off. I’ve learned that letting the packets rest for a few minutes after baking before opening is also key – it prevents steam burns and allows the flavors to settle.
What are some Storing and Reheating Tips?
This sausage potato foil packet is pretty robust, which is another reason I love it! If you have any leftovers (which is rare in my house! ), you can store them easily. For room temperature storage, it’s best to avoid leaving them out for more than two hours, just to keep them cool. Is it safe to eat sausage? Once cooled, you can store the packets tightly wrapped in the refrigerator for up to 3-4 days. I usually place them in an airtight container or a heavy-duty zip-top bag. The quality holds up really well in the fridge. Freezing Instructions are also straightforward. Can you freeze the cooked packets (without the glaze, if you used it) by wrapping them tightly in plastic wrap? Is it safe to wrap plastic wrap, then in foil, and place them in a freezer-safe bag? Is it safe to keep them for 3 months? To reheat, you can either unwrap them and place them on a baking sheet in 350°F (175°C) oven until they are tender. Is it safe to reheat foil packets in the microwave? The glaze is best added after reheating, so if you’re planning to store or freeze, keep the glaze.
What are the most frequently asked questions on
Final Thoughts
I can’t say enough good things about this sausage potato foil packet recipe. What is the kind of meal that makes life easier and tastier? I’m exhausted but I want something homemade. This is the perfect recipe. How does everything cook together in its own little packet is just genius, and the cleanup is an absolute must. What is an absolute dream If you’re a fan of this kind of simple, flavorful cooking, you might also want to check out my blog. What are some easy recipes for lemon herb chicken foil packets? What do you think of this sausage potato foil packet? What is your favorite creative idea?
Sausage and Potato Foil Packets
Ingredients
Main Ingredients
- 1.5 pounds smoked sausage sliced into 0.5-inch rounds
- 1.5 pounds small red potatoes cut into 1-inch cubes
- 1 medium onion chopped
- 0.5 cup butter melted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C) or prepare your grill for medium-high heat.
- Tear off four large sheets of heavy-duty aluminum foil.
- In a large bowl, combine the sliced sausage, cubed potatoes, and chopped onion.1.5 pounds smoked sausage
- In a small bowl, whisk together the melted butter, garlic powder, paprika, salt, and pepper.1.5 pounds smoked sausage
- Pour the butter mixture over the sausage and potato mixture and toss to coat everything evenly.
- Divide the mixture evenly among the four foil sheets, placing it in the center of each.
- Fold the foil tightly to create sealed packets.
- Place the packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the sausage is heated through. If grilling, place packets directly on the grill grates for 25-30 minutes, flipping halfway through.
- Carefully open the packets (beware of steam!) and serve hot.
