Kitchen notes · a little help before you start
Sausage Potato Foil Packs
Sausage and potatoes make an inviting little dinner tucked inside foil. The onions soften among them, and melted butter and parsley give the opened packets a generous finish. Each packet keeps the savory juices close to the potatoes until it's time to eat.
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Grilling
A few quick notes
1. Match the onion pieces
Cut the onion into pieces about the size of the quartered potatoes before tossing.
2. Seal the packet edges
Fold the foil over the filling and seal the middle and ends before cooking.
3. Choose grill or oven
Use one of the separate cooking paths and turn the packets as directed.
Get to know the ingredients
Sausage pieces
Cut the sausage into the listed pieces before tossing it with the seasoned vegetables.
Baby red potatoes
Quarter the potatoes before coating them with oil, salt, pepper and garlic powder.
Melted butter
Keep the melted butter for drizzling over the cooked filling after opening the packets.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Sausage Potato Foil Packs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Butter and parsley to finish
Carefully open the cooked packets, drizzle with melted butter and scatter chopped parsley over them.
A little more help as you go
Divide the filling evenly
Toss the sausage with the vegetables before dividing the mixture between the foil sheets.
For the grill path
The grill directions suggest shaking the packets occasionally to keep the filling from sticking.
A few questions you might have
Can I bake these packets?
Yes, the recipe provides a separate oven path as well as grill directions.
Does butter go in before cooking?
The finishing directions drizzle melted butter over the filling after the packets are opened.
How should I cut the onion?
Use pieces similar in size to the quartered potatoes, as listed.
Should I turn the packets?
Both cooking paths tell you to turn them between their two cooking stages.
When does parsley go on?
Sprinkle the chopped fresh parsley over the filling after cooking and opening the foil.
Any more cooking tips?
Recipe Variations: Feel free to add more veggies! Bell peppers, mushrooms, green beans, and zucchini are yummy for foil pack cooking. Spice things up with Cajun seasoning, dried Italian herbs, or a sprinkle of red pepper flakes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.