It’s summertime, and the livin’ should be easy! And easy it is with these make-ahead foil packs that you can throw on the grill after a long hike or a day at the beach.
HOW TO MAKE A FOIL PACKET DINNER
The idea is simple: Choose any fully cooked sausage that you like—bratwurst, flavored chicken sausage, kielbasa, Italian smoked sausage. Just check the package label says it is fully cooked. Cut the sausage into pieces along with some vegetables.
Enclose the sausage and veggies in foil packets and grill. The contents of your package are ready to eat right off the grill. No knives needed!
USE HEAVY DUTY FOIL
To make packets like these, I like to use heavy-duty foil because it’s thicker and doesn’t tear as easily. Pick a wide roll, which is easier to form into packets—if you’re stocking up for the summer, this is the size to buy.
HOW TO GRILL FOIL PACKETS
After assembling the packets, I like to flip them over and cook them with the folded side of the packet downward, against the grill grates. This side is thicker (because of the folds), which insulates the food just enough for everything to brown but not burn. Don’t forget to poke a few holes in the top of the packet for steam to escape.
When you are ready to serve the packets, simply cut a large cross in the top of the packet and fold the corners back. Set the packets on paper plates (easiest) or transfer the contents to plates or a large platter.
Remember, it’s summertime and the livin’ should be easy, right?
MORE EASY GRILLED DINNERS!
Foil Packs with Sausage, Corn, Zucchini and Potatoes RecipePrint
Oven instructions if you don't have a grill or the weather isn't cooperating: Preheat the oven to 450°F and bake the packets directly on the oven rack for 25 to 30 minutes or until the vegetable are tender when pierced with the tip of a paring knife, and the sausages are hot all the way through.
- 4 fully cooked sausages (12 ounces), any kind, cut into 1-inch thick slices
- 12 small potatoes (12 ounces), halved or quartered if large
- 1 large red onion, cut into wedges through the root
- 2 yellow or red bell peppers, seeded and cut into 1-inch wide strips
- 1 zucchini, cut into 1/2-inch thick rounds
- 1 yellow squash, cut into 1/2-inch thick rounds
- 2 ears corn on the cob, husked and cut in half
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 thyme sprigs
- 4 rosemary sprigs
- 18-inch wide roll of heavy-duty foil
1 Preheat the grill: Build a charcoal fire or set a gas grill on medium high heat.
2 Prepare the foil: Cut 4 pieces of heavy-duty foil into rectangles that are approximately 18x24 inches. Spray the centers with vegetable oil spray or brush with oil.
3 Make the foil packets: In a large bowl, toss the sausages, potatoes, onion, peppers, zucchini, and corn with the oil. Add the salt, pepper, and dried oregano and toss again.
Divide the mixture between the four sheets of foil. Place a sprig of thyme and a sprig of rosemary on top of each pile. Fold the right side over the vegetables to cover them. Fold the opposite side over the first side so they're overlapping.
Fold the top and bottom ends in toward the center. Repeat the procedure with the remaining packets. (At this point, the packets can be refrigerated until ready to grill, up to 24 hours.)
Turn the packets so the folded side is on the bottom. With the tip of a paring knife, poke 4 or 5 steam vents in the foil.
4 Grill the packets: Set the packets on the grill with the folded side down. Close the cover, and cook for 18 to 20 minutes, moving them once or twice during cooking to ensure they cook evenly. To test for doneness, remove a packet from the grill, turn it over, open the bottom and peek inside; be careful of steam.
5 Serve the packets: Turn the packets so the vent sides are up. With a sharp knife, cut a large cross in the foil. Carefully peel back the foil to open the packets (hot steam releases immediately, so mind your fingers). Serve immediately.
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