I just made Potato Sausage Foil Packs that feed a crowd, leave no mess, and come out ridiculously juicy whether you bake or grill, so you better save this for your next weeknight or Summer Supper.
I am obsessed with sausage and potato foil packets. I love how smoked sausage (andouille or kielbasa) gets wildly smoky and the baby potatoes turn pillowy and starchy, soaking up every hit of seasoning.
These Potato Sausage Foil Packs are my go-to for summer supper and for Easy Meals To Feed A Crowd when I refuse to slave over a stove. Toss them on the grill or slide into the oven.
But the best part is zero fuss and maximum flavor. I bring them to potlucks and everyone always asks for the recipe.
No plate left behind, ever. Seriously hungry
Ingredients
- Smoked sausage: smoky, meaty protein that gives every bite a spicy, savory punch.
- Baby potatoes: creamy, starchy comfort that soaks up juices and gets slightly crisp.
- Green beans: fresh snap and bright color to balance the heavier stuff.
- Butter: melty richness that makes everything feel indulgent and just a bit silky.
- Olive oil: helps things brown and adds a light fruity mouthfeel.
- Cajun seasoning: spicy kick you’ll taste immediately, adds bold personality.
- Garlic powder: quick, mellow garlic note without any chopping fuss.
- Onion powder: subtle sweet onion background, ties flavors together quietly.
- Salt and pepper: basic finishing punches that make it all sing.
- Fresh parsley or chives: bright, herbal sprinkle that freshens each forkful.
Ingredient Quantities
- 1 lb smoked sausage (andouille or kielbasa), sliced into 1/2 inch coins
- 1.5 lb baby potatoes or small Yukon golds, halved or quartered if large
- 8 oz fresh green beans, trimmed
- 2 tbsp butter, cut into small pats
- 2 tbsp olive oil
- 2 tsp Cajun seasoning (more or less to taste)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste (about 1/2 tsp salt, 1/4 tsp pepper)
- Fresh parsley or chives for garnish, optional
How to Make this
1. Preheat oven to 400 F or heat grill to medium (about 375 to 400 F). Tear off 4 large sheets of heavy duty foil, double them if you want less chance of leaking.
2. In a big bowl toss the sliced sausage, halved or quartered potatoes, trimmed green beans, olive oil, Cajun seasoning, garlic powder, onion powder, salt and pepper until everything is evenly coated.
3. Divide the mixture into 4 equal piles down the center of each foil sheet, spread so veggies and sausage are in a single-ish layer for even cooking, dont pile them too high.
4. Place 1 or 2 small pats of butter on top of each pile, then fold the long sides of foil together and roll them tight, fold the ends up and seal to make a packet. Leave a little space inside so steam can circulate.
5. If using the oven set the packets on a rimmed baking sheet and bake 20 to 25 minutes, check by piercing a potato piece with a fork, it should be tender. If using the grill put packets seam-side up, cook 15 to 20 minutes with the lid closed, flip once halfway through.
6. For crisper edges after the potatoes are tender open the packets carefully (watch the steam) and put back on the grill or under the broiler for 2 to 4 minutes until edges get a little char or brown.
7. Use oven mitts or tongs to remove packets, open them slowly away from your face to let the steam escape, taste and add more salt, pepper or Cajun seasoning if needed.
8. Sprinkle chopped fresh parsley or chives over each packet before serving, or squeeze a little lemon if you like a touch of brightness.
9. Leftovers keep well refrigerated in an airtight container for 3 to 4 days, reheat in a skillet or oven until warmed through, or open and microwave if you must.
Equipment Needed
1. Rimmed baking sheet (for oven baking and catching drips)
2. Heavy duty foil, 4 large sheets (double if you want extra leak protection)
3. Large mixing bowl (to toss the sausage, potatoes and beans)
4. Chef’s knife (for slicing sausage and halving potatoes)
5. Cutting board
6. Measuring spoons (for oil, seasonings and garlic/onion powder)
7. Tongs or spatula (to flip packets on the grill and remove them)
8. Oven mitts or heatproof gloves (packets get very hot)
FAQ
Sausage & Potato Foil Packets Recipe Substitutions and Variations
- Smoked sausage: swap for kielbasa, spicy chorizo, or chicken sausage if you want it lighter.
- Baby potatoes: use red potatoes, fingerlings, or small sweet potatoes (cut smaller so they cook through).
- Green beans: replace with asparagus tips, trimmed broccoli florets, or sliced bell peppers for color and crunch.
- Butter: use ghee, extra olive oil, or a pat of compound herb butter for more flavor.
Pro Tips
– Don’t overcrowd the packets. If you pile stuff up it steams not roasts, and you’ll miss those crispy browned bits. Spread things in a single-ish layer so the potatoes actually get tender and the edges get color.
– Par-cook the potatoes if you’re short on time. Microwave the halved potatoes for 3 to 4 minutes first or boil them 5 minutes, then dump everything in foil. Saves time and makes sure the potatoes are soft when the sausage is done.
– Use a little extra fat and flavor on top. A tiny splash more olive oil or an extra pat of butter helps the potatoes brown and keeps the sausage from drying out. If you like heat add a pinch more Cajun or a few red pepper flakes.
– Open packets carefully and finish with high heat for texture. Once potatoes are fork tender open the foil and pop them under the broiler or on the grill for 2 to 4 minutes to get crisp edges. Watch it close though, it goes from golden to burnt fast.
Sausage & Potato Foil Packets Recipe
I just made Potato Sausage Foil Packs that feed a crowd, leave no mess, and come out ridiculously juicy whether you bake or grill, so you better save this for your next weeknight or Summer Supper.
4
servings
622
kcal
Equipment: 1. Rimmed baking sheet (for oven baking and catching drips)
2. Heavy duty foil, 4 large sheets (double if you want extra leak protection)
3. Large mixing bowl (to toss the sausage, potatoes and beans)
4. Chef’s knife (for slicing sausage and halving potatoes)
5. Cutting board
6. Measuring spoons (for oil, seasonings and garlic/onion powder)
7. Tongs or spatula (to flip packets on the grill and remove them)
8. Oven mitts or heatproof gloves (packets get very hot)
Ingredients
-
1 lb smoked sausage (andouille or kielbasa), sliced into 1/2 inch coins
-
1.5 lb baby potatoes or small Yukon golds, halved or quartered if large
-
8 oz fresh green beans, trimmed
-
2 tbsp butter, cut into small pats
-
2 tbsp olive oil
-
2 tsp Cajun seasoning (more or less to taste)
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
Salt and black pepper to taste (about 1/2 tsp salt, 1/4 tsp pepper)
-
Fresh parsley or chives for garnish, optional
Directions
- Preheat oven to 400 F or heat grill to medium (about 375 to 400 F). Tear off 4 large sheets of heavy duty foil, double them if you want less chance of leaking.
- In a big bowl toss the sliced sausage, halved or quartered potatoes, trimmed green beans, olive oil, Cajun seasoning, garlic powder, onion powder, salt and pepper until everything is evenly coated.
- Divide the mixture into 4 equal piles down the center of each foil sheet, spread so veggies and sausage are in a single-ish layer for even cooking, dont pile them too high.
- Place 1 or 2 small pats of butter on top of each pile, then fold the long sides of foil together and roll them tight, fold the ends up and seal to make a packet. Leave a little space inside so steam can circulate.
- If using the oven set the packets on a rimmed baking sheet and bake 20 to 25 minutes, check by piercing a potato piece with a fork, it should be tender. If using the grill put packets seam-side up, cook 15 to 20 minutes with the lid closed, flip once halfway through.
- For crisper edges after the potatoes are tender open the packets carefully (watch the steam) and put back on the grill or under the broiler for 2 to 4 minutes until edges get a little char or brown.
- Use oven mitts or tongs to remove packets, open them slowly away from your face to let the steam escape, taste and add more salt, pepper or Cajun seasoning if needed.
- Sprinkle chopped fresh parsley or chives over each packet before serving, or squeeze a little lemon if you like a touch of brightness.
- Leftovers keep well refrigerated in an airtight container for 3 to 4 days, reheat in a skillet or oven until warmed through, or open and microwave if you must.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 352g
- Total number of serves: 4
- Calories: 622kcal
- Fat: 53.5g
- Saturated Fat: 20.2g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 25g
- Cholesterol: 95mg
- Sodium: 1423mg
- Potassium: 1142mg
- Carbohydrates: 34g
- Fiber: 5.7g
- Sugar: 2.5g
- Protein: 25g
- Vitamin A: 175IU
- Vitamin C: 39mg
- Calcium: 72mg
- Iron: 3.6mg
