These quick and easy grilled sausage, veggie, and potato foil packets make a delicious dinner that’s easy enough for a weeknight, but fancy enough for entertaining, too! It’s a perfect meal for summer outdoor dining, and is super easy to customize. No need to use your oven, either! After quickly par-cooking the potatoes in the microwave or stovetop, you just wrap everything in aluminum foil and toss it on the grill!
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A month or so ago I wrote about how Matt likes to grill potatoes and veggies in foil packets; it’s a trick he picked up from camping, and it does a beautiful job cooking the veggies with no dishes to worry about later.
I’m expanding on that idea today and including your entire meal in the foil packet – hello, easy cleanup! Simply toss all the ingredients in a foil packet, throw on the grill until nice and tender, and enjoy.
Recipe Ingredients
This grilled foil packets recipe is super customizable, but here’s a general idea of what you’ll need to make it:
- pre-cooked Italian sausage (your favorite brand!)
- potatoes (Any kind you like! I used mini potatoes here, but you can use russet potatoes, red potatoes, yukon gold potatoes, or another kind. Just make sure to chop them up so they’re around the size of baby potatoes, i.e. 1-1.5 inch chunks.)
- vegetables of choice (I used mushrooms and tomatoes. Bell peppers would also be great!)
- Italian seasoning mix (This usually includes dried oregano, rosemary, and thyme. Feel free to use another seasoning of choice instead.)
- feta cheese (or goat cheese, or any shredded or crumbled cheese you like!)
- extra virgin olive oil
Pictured below is what you need for this recipe to come to life. See the full recipe card at the end of this blog post for measurement!
(Please note that when this blog post was originally published back in 2018, it was sponsored by ALDI, so ALDI brands are pictured.)
How to Make Sausage & Potato Grilled Foil Packets
Start by partially pre-cooking your potatoes, either in the microwave (in a microwave-safe dish, covered with plastic wrap with holes poked to vent, with 1/4 cup of water for 3-4 minutes, until barely fork-tender) or boiled for 4-5 minutes and drained. This will ensure everything is done at the same time once it’s on the grill!
Once the potatoes are sliced and pre-cooked briefly (because they would need longer on the grill than the other ingredients… pre-cooking them just a bit makes everything done all at once), throw them in the foil packets along with your tomatoes, chicken sausage, and mushrooms in a single layer.
Drizzle with a little olive oil, sprinkle on some optional salt and red pepper flakes, and that’s it! Put another piece of foil on top of the packet, seal it up (leaving a little steam hole), and toss them on the grill.
Grill over medium-high heat for 15 or so minutes, and you have yourself a feast! Be careful when opening the packets – the foil will be hot! I recommend using your grill tongs instead of your hands.
Don’t forget to add the crumbled feta cheese before serving. 😉 And any fresh herbs you want to add, such as chives!
Feel free to prep ahead of time – you can chop your veggies, potatoes, and sausage and get the foil packets ready to go before your guests arrive (or before you are ready for a fast weeknight dinner).
You can also feel free to add extra or different veggies – onions, zucchini, and bell peppers would all be especially delicious additions or alternatives here.
Side Dish Ideas for Grilled Foil Packs
Need some inspiration for what else to serve with this meal? Here are some of my favorite summer sides:
- Italian Pasta Salad
- Watermelon Feta Salad
- Roasted Zucchini & Squash
- Creamy & Crunchy Broccoli Cauliflower Salad
- Peach Caprese Salad
- Mediterranean Bulgur Salad
Check out the full recipe below – I hope you will give it a shot this summer or fall and let me know how you like it!
Want more summer grilling inspiration? Here are a few other faves:
- Grilled Steak and Strawberry Salad with Strawberry Vinaigrette
- Grilled Shrimp and Pineapple Skewers with Coconut Quinoa
- Honey Lime Chicken with Grilled Peach and Corn Salad
What’s your favorite thing to cook on the grill? We need to make that steak and strawberry salad again because Matt has been busy perfecting his steak grilling technique!
Grilled Sausage, Vegetable & Potato Foil Packets
Enjoy summer entertaining with this delicious, savory, and easy grilled feast. Minimal clean up, too, since everything is cooked in foil packets!
Ingredients:
- 24-oz bag mini potatoes
- 1 package Italian chicken sausage, cut into 1-inch thick pieces
- 8 oz baby bella mushrooms, quartered
- 1 pint grape tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Italian seasoning
- salt and red pepper flakes, to taste
- 4 oz feta, crumbled
Instructions:
- Wash the bite-size potatoes and place them in a microwave-safe dish with 1/4 cup of water. Cover the dish with plastic wrap and poke a few holes to vent. Microwave the potatoes for 3-4 minutes, until barely fork tender, but still firm. Alternatively, place potatoes in a pot and cover with water. Bring water to a boil and cook potatoes for 4-5 minutes, until barely fork tender, but still firm. Drain potatoes and set aside.
- To assemble foil packets: cut eight 12-inch squares of heavy duty aluminum foil. Arrange 4 of the squares on a work surface.
- Divide the par-cooked potatoes, sliced sausage, mushrooms, and grape tomatoes between the pieces of foil, leaving room around the edges to roll the foil in. Sprinkle the packets evenly with Italian seasoning and salt and red pepper flakes to taste. Drizzle evenly with the olive oil.
- Place the remaining squares of foil on top of the packets. Fold the edges of the foil inward a couple times to ensure that the contents of the packets are sealed in. Leave one corner of the packet unfolded to allow for venting.
- Heat a grill over medium-high heat. Place the foil packets on the grates, cover the grill, and allow the packets to cook for 15-20 minutes, until the tomatoes are burst and the potatoes are fork tender.
- To serve, top the warm sausage and veggie mixture with crumbled feta cheese.
Notes:
Try different veggies to mix this recipe up - onions, peppers, and zucchini, in particular, would be great added in here too!
