Polish Sausage and Sweet Potato Foil Packets
Grilling season is here and Polish Sausage and Sweet Potato Foil Packets are perfect for a no-fuss, no clean up Summer meal.
What is a foil packet meal?
Foil packet meals are similar to one pot meals in the fact that you only use one vessel to cook all of your ingredients in at once, thus creating minimal dishes to wash. In this case, you just crumble up the foil and throw it away, which is even better, as no one wants to spend their time inside doing dishes during the warm summer months.
Use a sheet of aluminum foil folded into an pocket and stuffed with your meat, potatoes, veggies and seasonings of choice. Cook over an open heat source like a gas grill or a fire.
Going camping? Foil packet dinners are also a great choice when cooking over a bonfire. They make for an easy, well balanced and delicious meal with minimal effort. And you can eat them right out of the foil.
What ingredients do you need for Polish Sausage and Sweet Potato Foil Packets?
- sweet potatoes or yams
- red onion
- polish sausage (like these or this)
- orange juice
- thyme
- garlic powder
- olive oil
- salt
- pepper
How to make the sausage foil packets
Grab two large sweet potatoes or yams and peel. Dice into approx 1-inch pieces, and toss into a large bowl.
Next, dice a medium red onion and add it to the bowl as well.
Slice polish sausages in to approx. 1″ thick coin like slices. Add to bowl.
In a small bowl, combine 2T orange juice, 1t thyme, 1t garlic powder, 2T olive oil, 1/4 salt and 1/4 black pepper. Whisk until well combined to create a marinade.
Pour the marinade mixture over top of the potatoes, onion and sausage. Mix in the large bowl until everything is well combined and coated.
Tear the tin foil into 4 large pieces. I use approx 18″ x 12″ to make sure I have plenty of foil to fold and secure the packets nice and tight so they will not leak.
Divide the sausage mixture equally into the center of each of the 4 foil sheets. Fold the sides of each foil sheet inward and then continue folding up from the bottom to create a pocket that fully encloses the mixture inside of the foil.
Place packets directly on grates of a hot grill heated to 500 degrees.
Cook for 15-20 mins until potatoes are soft and slightly charred. Tip: sometimes I rotate the packets around the grill to ensure they are cooking evenly.
Remove packets from grill and transfer to a plate. Tip: be careful when opening the packets as hot steam will escape as you unwrap them.
Serve with crusty bread and a side salad.
Alternate ingredients for foil pack dinners
The best part about foil pack dinners is that you can just use whatever you have on hand.
Try some of these alternate ingredients:
- green beans
- bell peppers
- white onion
- yellow squash
- zucchini
- broccoli
- cherry tomatoes
- red potatoes
- russet potatoes
- Yukon gold potatoes
- turkey sausage
- chicken sausage
- diced bacon
- Italian seasoning
- Cajun seasoning
- ranch seasoning
- taco seasoning
How to make foil packets as a side dish
Sometimes when we are grilling steaks or chicken for dinner, and I need an easy recipe for a side dish, I make a simple, meat free foil pack, and grill it right along side of our protein.
I use skin on red baby potatoes cut into quarters, diced yellow onion, and red bell pepper. Toss with a little olive oil and a fun seasoning blend, or keep it simple and just add garlic powder, salt and pepper. Once fully cooked, I unwrap the foil packet and top with shredded parmesan cheese and fresh parsley.
Or for an easy, no mess side dish with great flavor to serve along side of tacos or enchiladas, try dicing red, yellow and green pepper and toss with a chopped white onion. Mix a little taco seasoning with 1-2T of water and pour over the veggies. Wrap in foil and grill or bake in oven until vegetables are soft and fork tender.
Storing and reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat on the stovetop, coat skillet with a little olive oil (I love this olive oil sprayer) and heat skillet over medium-high heat. Toss in the leftover mixture and stir occasionally with a wooden spoon until heated through. This method will keep the potatoes and vegetables nice and firm.
To reheat in the oven, use a rimmed baking sheet lightly sprayed with cooking spray or lined with parchment paper. Add leftover potato mixture to pan and heat at 350 degrees until warm. Open the oven door and give the pan a good shake to shift the contents around a few times so they do not stick to pan and are evenly heated.
Bonus Recipes
Looking for more fun Summer dinner ideas? Try these…
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Polish Sausage and Sweet Potato Foil Packets
Equipment
- 1 roll of aluminum foil
- 1 sharp knife
- 1 grill
- 1 small mixing bowl
- 1 large mixing bowl
Ingredients
Instructions
- Grab two large sweet potatoes or yams and peel. Dice into approx 1-inch pieces, and toss into a large bowl.
- Dice a medium red onion and add it to the bowl as well.
- Slice polish sausages in to approx. 1" thick coin like slices. Add to bowl.
- In a small mixing bowl, combine 2T orange juice, 1t thyme, 1t garlic powder, 2T olive oil, 1/4 salt and 1/4 black pepper. Whisk until well combined to create a marinade.
- Pour the marinade mixture over top of the potatoes, onion and sausage. Mix in the large bowl until everything is well combined and coated.
- Tear the tin foil into 4 large pieces. I like approx 18" x 12" to make sure I have plenty of foil to fold and secure the packets nice and tight so they will not leak.
- Divide the sausage and potato mixture equally into the center of each of the 4 foil sheets. Fold the sides of each foil sheet inward and then continue folding up from the bottom to create a pocket that fully encloses the mixture inside of the foil.
- Place packets directly on grates of a hot grill heated to 500 degrees. Cook for 15-20 mins until potatoes are soft and slightly charred. Tip: sometimes I rotate the packets around the grill to ensure they are cooking evenly.
- Remove packets from grill and transfer to a plate. Tip: be careful when opening the packets as hot steam will escape as you unwrap them. Serve with crusty bread and a side salad.
