This recipe is guaranteed to be a hit since it has the ideal balance of smoked sausage, baby Dutch yellow potatoes, carrots, and onions, all perfectly seasoned with an incredibly simple trick! Serve it for weekend cookouts, family feasts, and camping excursions.
Foil packs are very simple to prepare, require no effort or mess, are highly customizable, and taste fantastic. Consider this dish, which takes less than 30 minutes to prepare. Basically, foil packs are the way to go if you want a delicious supper with minimal mess.
Ingredients for Sausage and Potato Foil Packs
Even though these foil packs are composed of very basic components, they have a strong flavor. The secret here is to season the packets with an Italian seasoning packet. You can easily find all of these items, and it’s likely that you already have a number of them in your cupboard and refrigerator:
- One package (fourteen ounces) of smoked sausage (beef, poultry etc.), cut into coins.
- 24 ounces, cut thinly Yukon Gold or baby Dutch yellow potatoes.
- Three to four big carrots cut thinly.
- One big yellow onion, cut thinly.
- Two tsp olive oil.
- One packet of Italian dressing seasoning.
- Half a teaspoon of salt.
- Four tablespoons of unsalted butter, divided into teaspoons; 1/4 teaspoon pepper.
- As a garnish, fresh parsley
Making Sausage and Potato Foil Packs
Here are the steps to prepare this tasty recipe
- Set the oven, or grill to preheat for cooking:
- Preheat the oven to 400°F.
- Turn the heat up to medium-high (425–450°F) on the grill.
- Prepare the foil:
- Tear off four 24-inch-long sheets of heavy-duty foil, and give them a quick mist of cooking spray.
- Prepare the Veggies:
- Then, cut the smoked sausage into coins to prepare the veggies. Chop the onion and cut the carrots into rounds. Slice the potatoes thinly, so that they are almost the same thickness as the carrots. They will cook more evenly the more even they are. To achieve equal slices, think about using the slicer at a thicker setting.
- Season the Ingredients:
- Â Put the sausage, potatoes, carrots, onions, olive oil, packet of Italian seasoned dressing, salt, and pepper in a big bowl. Toss to blend well.
- Put the Foil Packs together:
- Evenly distribute the mixture among the four foil sheets.
- Top each foil bag with one tablespoon of butter.
- To ensure that the steam cannot escape, carefully seal the foil packs. If you intend to cook over fire, then only double wrap.
- Cook the packs of foil:
- If Using Oven: Bake the foil-wrapped vegetables on a sheet pan for 30 to 35 minutes, or until they are soft.
- If You Prefer to Grill: Cook the vegetables for 20 to 30 minutes, turning them halfway through, or until they are soft.
- Once ready, open the foil packs carefully to avoid getting burned by the steam. Serve hot, garnished with fresh parsley!
Also Read:Â Cast iron chicken quarters and cauliflower gratin
