Best 2 Grilled Sausage And Potato Foil Packs Recipes

In this guide, we'll provide you with the ultimate recipe for cooking a tantalizing dish of grilled sausage and potato foil packs. This delectable meal, perfect for picnics, camping trips, or a cozy dinner at home, combines juicy sausages, tender potatoes, and a medley of flavorful vegetables, all wrapped in a convenient foil packet for an effortless cooking experience. Get ready to embark on a culinary adventure that will leave your taste buds craving more as we unlock the secrets to creating the perfect grilled sausage and potato foil packs.

Here are our top 2 tried and tested recipes!

GRILLED SAUSAGE AND POTATO FOIL PACKS

Grilled Sausage and Potato Foil Packs image

Dinner ready in 40 minutes! Serve your family kielbasa and grilled veggies flavored with honey-mustard dressing.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

3 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
3/4 cup honey-mustard dressing
2 cups frozen mixed vegetables (from 1-lb bag)
1 lb ring cooked kielbasa or Polish sausage, cut into 4 pieces

Steps:

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray foil with cooking spray. Place 1/4 of potatoes and vegetables side by side on center of each sheet. Top each with 2 tablespoons dressing.
Make cuts along outside edge of each kielbasa piece at 1/2-inch intervals almost but not completely through other side. Fan kielbasa over potatoes and vegetables. Top each with 1 tablespoon remaining dressing.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. At this point, packets can be refrigerated up to 24 hours.
Place packets, seam side up, on grill. Cover grill; cook over medium heat 20 to 30 minutes, rearranging packets several times during cooking, until potatoes and vegetables are tender.
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Nutrition Facts : Calories 570, Carbohydrate 46 g, Cholesterol 65 mg, Fat 5, Fiber 6 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 7 g

GRILLED SMOKED SAUSAGE AND CHEDDAR POTATO FOIL PACKS

Grilled Smoked Sausage and Cheddar Potato Foil Packs image

Try a Betty Crocker grill recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

3/4 cup process Cheddar cheese sauce (from 15-oz jar)
1/2 cup shredded Cheddar cheese (2 oz)
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1 lb fully cooked smoked beef sausage, cut into 1 1/2-inch pieces

Steps:

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
In medium bowl, mix cheese sauce and cheese. Stir in stir-fry vegetables and potatoes. Arrange 4 sausage pieces and 1 cup potato mixture on center of each foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill. Cover grill; cook over medium-low heat 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until potatoes are tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Nutrition Facts : Calories 650, Carbohydrate 29 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 2320 mg, Sugar 10 g, TransFat 1 1/2 g

Tips:

Choose the right sausage: Italian sausage, kielbasa, or bratwurst are all great options for this recipe. Try to find a sausage that is fully cooked, as this will save you time on the grill.
Use a variety of vegetables: Feel free to experiment with different vegetables in your foil packs. Some good options include potatoes, onions, peppers, mushrooms, and zucchini.
Season the vegetables well: Be sure to season the vegetables with salt, pepper, and your favorite herbs and spices. This will help them taste their best.
Use a good quality olive oil: Olive oil will help to keep the vegetables moist and prevent them from sticking to the foil.
Seal the foil packs well: Make sure to seal the foil packs tightly so that the steam doesn't escape. This will help the vegetables to cook evenly.
Cook the foil packs over medium heat: Medium heat will help to prevent the vegetables from burning.
Let the foil packs rest before opening: Once the foil packs are done cooking, let them rest for a few minutes before opening. This will help the steam to settle and prevent the vegetables from becoming soggy.

Conclusion:

Grilled sausage and potato foil packs are a quick, easy, and delicious meal that is perfect for busy weeknights. They are also a great option for camping or tailgating. With a little planning, you can easily customize this recipe to suit your own taste. So next time you're looking for a simple and satisfying meal, give grilled sausage and potato foil packs a try.