I don’t know about you, but when it’s hot and it’s summer, I’m always looking for meals that I can make on the grill. This means less heat in my house and usually less dishes. After a few weeks of summer, I’m usually over the classic burger and brats and am looking for something a little different. That is where this easy, grilled sausage and potato medley came into play.
This meal is a mixture of the flavors of a sausage sheet pan meal and a shrimp boil. It requires little dishes, can all be made on the grill, and is versatile, so you can use what you have in the kitchen. Let’s get cooking!
Jump to Recipe
Materials You Will Need:
- Tinfoil
- Large mixing bowl
- Cutting board
- Knife
- Mixing spoon
- Olive oil spray
- Measuring Spoons
Ingredients You Will Need:
- 4 medium-large Red, russet, or golden potatoes
- 3 Sweet potatoes
- 1 Yellow or white onion
- 1 Green bell pepper
- Sausage of Choice
- Onion powder
- Garlic powder
- Oregano
- Old bay seasoning
- Butter
Helpful Tips and Tricks
Gather all your materials and ingredients and set them out. I always start by chopping up my potatoes into small, bite-size pieces. Just remember the larger you cut the potatoes the longer it’s going to take for them to cook. This is why I prefer to cut them into smaller pieces, so that I can have dinner ready in about 30 minutes. The kind of potatoes you use is really versatile. I always include the sweet potatoes for the flavor, but I have used russet, red, potatoes, and golden potatoes in combination with the sweet potatoes. They all taste great. It is just important to have the sweet potato in there for the added texture and flavor.
Once I am finished, cutting up the potatoes, I add them to the large mixing bowl. Then I move on to chopping up my vegetables. I use one green bell pepper and slice this into fajita style slices. Again, this is another ingredient you can alter to create a meal that you and your family will enjoy . Alternatively, I have used green beans and corn in the recipe for my “vegetable”. They all tasted great. As for the onion, I have also used red onion, but I prefer the yellow or white onion in this meal because it has the perfect amount of added flavor to the dish. Even if you aren’t a big onion fan, once onion is grilled, the strong onion taste is not as noticeable. I slice the onion into small slices, but if you want to add the onions just for flavor and not for added texture, you could mince them as well. Once all the vegetables are chopped, I add them to the mixing bowl with the potatoes, and then move on to the sausage of choice.
I have used chicken sausage of different flavors: jalapeño cheddar, Monterey Jack, and other varieties you can buy at your local grocery store. They have all been delicious in this meal. I’ve also tried homemade deer sausage and homemade pork jalapeño cheddar sausage in this dish. On this specific day, I decided to try homemade jalapeño pork cheddar sausage. This added great flavor to the dish. You can really use whatever type of sausage your family enjoys. I slice the sausage into bite-size pieces and add it to the mixing bowl with the rest of the ingredients.
Once everything is in the mixing bowl, I add all of my seasonings. I usually do about half the amount of seasonings, mix, and then I’ll add my second half of seasonings and then mix again in my mixing bowl until everything is filly coated.
Once ingredients are completely coated, I get out my tinfoil; I use a very simple tin foil method. I just lay one piece down and then an additional piece over top (criss-cross). Make sure that you spray the tinfoil with some type of spray before you add your ingredients. I use olive oil spray, and this works just fine. Since this makes such a large amount of food, I usually do two different tinfoil packs. So, I will pour one half of the mixture in one tinfoil pack and the second half on another. Once I have the ingredients poured, I top them off with 1 tablespoon of butter chopped into small pieces to spread throughout the mixture. I do this for each tinfoil pack. Once they’re all sealed, I will grab a baking sheet pan and put my tinfoil packs onto that baking sheet to carry out to the grill. I just slide the foil packs onto the grill and cook them towards the back of my grill at medium high heat for about 25 to 35 minutes until the potatoes are soft and can be easily poked with a fork and the meat is cooked to the desired temperature.
Easier Grilled Sausage & Potato Foil Pack
Equipment
- Cutting Board
- Knife
- Large Mixing Bowl
- Mixing Spoon
- Measuring Spoons
- Tinfoil
- Olive Oil Spray
Ingredients
- 3 Sweet Potatoes
- 4 Golden Potatoes* medium-large in size
- 4 Sausage Links**
- 1 Onion
- 1 Green Bell Pepper
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 1/2 tsp Old Bay Seasoning
- 2 Tbsp Butter unsalted
Instructions
- 1. Gather your materials and ingredients. Wash the potatoes and vegetables.2. Peel the sweet potatoes and dice into bite size pieces. Next dice the regular potatoes into bite size pieces. Add to the large mixing bowl.3. Next, slice the green bell pepper into fajita style slices. Do the same with the onion. Add the sliced vegetables to the large mixing bowl.4. Slice the sausage links into bite size slices. Add to the mixing bowl.5. At this point, I start the grill to medium-high heat.6. Sprinkle the salt, pepper, garlic powder, Old Bay seasoning, and oregano over the ingredients in the mixing bowl. Mix until everything is coated evenly with the seasonings.7. Prepare you tinfoil packs by laying out two tinfoil pieces, criss cross style (see image above). Create two tinfoil packs. Spray tinfoil with non-stick spray. Add half the mixture to each tinfoil pack.8. Slice up the butter into small chunks. Evenly distribute the butter on top of the mixture of each tinfoil pack. Ceil the tinfoil packs and move onto a baking sheet to carry them out the grill.9. Place the tinfoil packs onto the grill and cook on medium-high heat for 25-35 minutes or until the potatoes are soft and the sausage is cooked to the desired temperature.10. Serve with or without your favorite dipping sauce. Enjoy!