Creamy Sausage and Potato Foil Packs are a simple and delicious dinner option that’s perfect for busy weeknights or camping trips. These foil packs are loaded with savory smoked sausage, tender golden potatoes, and sweet peas, all smothered in a rich, creamy, and cheesy sauce. The best part? They are incredibly easy to make and require minimal cleanup!
Creamy Sausage and Potato Foil Packs
What better way to enjoy the great outdoors than with a delicious and easy-to-make meal that can be cooked over the campfire or right on the grill?! Foil-pack meals have been a go-to for campers for years and for good reason. They require minimal prep work, are easy to clean up, and everyone gets their own little packet of deliciousness.
But foil pack meals aren’t just for camping! They’re perfect for any occasion where you want a fun and easy meal. Kids especially love the novelty of having their own little packet of food. (Who am I kidding– I love it too!) But in all seriousness, my kids go crazy for this Creamy Sausage and Potato Foil Pack meal!
So, let’s start by diving into the ingredients for this mouthwatering meal.
Creamy Sausage and Potato Ingredients
When it comes to the components of this Creamy Sausage and Potato Foil Pack meal, each one plays an important role in creating the perfect balance of flavor and texture. Here are a few notes on some of the key ingredients:
- Smoked sausage. We’ve experimented with a few different types of smoked sausage in this recipe, and have found that while turkey sausage is a great lighter option, it can sometimes lack the bold flavor needed to make this dish truly sing. For optimal flavor, we recommend opting for a blend of beef and pork for your smoked sausage. Make sure to also look for smoked sausage– not raw sausage. It won’t cook properly in the timing for these packets.
- Diced potatoes. You can use any type of potato for this recipe, but we love the flavor and texture of Yukon gold potatoes. If you’re using a variety of potatoes with thin, delicate skin, like golden potatoes, we recommend leaving the peel on for added flavor and convenience.
- Frozen peas. We love frozen sweet peas, but if you aren’t a fan, use a similar veggie. Frozen corn would be delicious here!
- Butter. Go with unsalted butter so you can control the amount of salt in the recipe to your liking.
- Sharp Cheddar. We recommend using sharp or extra-sharp Cheddar for this recipe. It has a richer and more pungent flavor that pairs well with the other ingredients. Be sure to use freshly grated cheese, though, to avoid any excess oil or grease in your foil packs.
- Seasoning blend. The seasoning blend for this dish is simple, but it packs a punch for these Creamy Sausage and Potato Foil Packs. Don’t be afraid to add more salt and pepper at the end, to bring out the best flavors in the veggies.
- Heavy cream. While you may be tempted to use milk or half-and-half as a lighter option, neither is thick enough for this meal. Stick to regular (full-fat) heavy cream to achieve the perfect creamy texture that makes this dish so irresistible and thick.
How To Make Creamy Sausage and Potato Foil Pack Meals
When it comes to making perfect foil packets for your meal, there are a few tips and tricks to keep in mind:
- Fully seal the packets: Make sure to seal the foil packets tightly to prevent any steam from escaping. However, be sure to leave some room for steam to circulate inside the packets to ensure even cooking.
- Spray generously: Generously spray the foil with cooking spray to keep the veggies from sticking to the foil.
- Season to taste: After removing the foil packets from the oven or grill, let them cool for a few minutes before opening. Then, taste for seasoning and adjust as needed with an additional pinch of salt and/or pepper.
- Use heavy-duty foil: Heavy-duty foil is thicker and more durable than regular foil, which makes it perfect for foil pack cooking. It will hold up better to the heat and prevent any ripping or tearing of the packets.
- Stir well: Once you’ve removed the Creamy Sausage and Potato Foil Packs from the grill, oven, or campfire, be sure to give everything inside the foil a good stir allowing the cheese to fully melt and sauce to finish thickening up.
Quick Tip
If you’re not sure about the difference between heavy-duty foil and regular foil, it’s all in the thickness. Heavy-duty foil is thicker and more durable, which makes it better for cooking applications like foil packs. While it may seem smart to simply add an extra layer of foil for added strength, that can actually change the cooking time and make it less predictable. Stick to a single layer of heavy-duty foil for best results. This will make your foil packs cook evenly and predictably. By the way, it doesn’t matter if the shiny or dull side is touching the food; it makes no difference. (Source)
Quick Tip
Timing
When it comes to cooking Creamy Sausage and Potato Foil Packs, timing is key. While we’ve provided a suggested cooking time, keep in mind that the actual cooking time can vary depending on the actual heat of your grill or campfire. As a general rule, it’s always best to check just one packet at a time to avoid overcooking or undercooking the dish.
However, it’s important to remember that every time you open a packet to check, it releases all the steam and can add an extra couple of minutes to the cooking time in comparison to the other packets. So, try to avoid opening the packets too frequently and only check them when you think they’re close to being done.
Storage
How To Make This Meal Ahead Of Time
If you want to make Creamy Sausage and Potato Foil Packs ahead of time, you can prepare the mixture up to the point of baking/grilling and then store components in separate airtight containers in the fridge for up to 24 hours. Avoid storing the mixture in foil; it sometimes gives the meal a metallic taste.
When you’re ready to cook, divide the mixture among sheets of foil according to the recipe. Warm the cream mixture in the microwave for 30 seconds. To bake or grill, follow the instructions as written, but add an extra 5-10 minutes to the cooking time to ensure that they’re heated through.
More Foil Pack Dinners:
- Hobo Foil Packets with carrots and potatoes
- Baked Potato Foil Packs with bacon and Cheddar
- Pesto and Sausage with sun-dried tomatoes
- Garlic Butter Sausage and Veggies with corn on the cob
- Foil Pack French Dip Sandwiches with au jus
Creamy Sausage and Potato Foil Packs
Equipment
- Heavy-duty aluminum foil (Note 1)
Ingredients
- 3½ cups (1.4 lbs) golden potatoes, cut into small (½-inch) cubes (Note 2)
- 1½ cups frozen peas
- 4 tbsp unsalted butter
- ⅔ cup heavy whipping cream (Note 3)
- 1 tsp each: dried thyme, smoked paprika
- ½ tsp each: garlic powder, onion powder, and mustard powder
- Fine sea salt & pepper
- 1 cup sharp Cheddar cheese, freshly grated (Note 4)
- 13-14 oz. smoked sausage, cut into coins (Note 5)
- Optional: Parmesan cheese for topping, fresh parsley for garnish
Instructions
- PREP: Preheat the oven to 425°F or the grill to 425-450°F. Tear off four large pieces of heavy-duty foil and generously spray with cooking spray.
- POTATOES AND PEAS: Bring a large pot of water to a boil. Once boiling, salt the water (I add 1 tbsp. salt). Add diced potatoes and boil for 5-7 minutes or until they can be pierced through with a fork (but still a bit firm). Add peas to boiling water and continue to boil for just 10 seconds. Drain, then right in the colander, toss to coat with salt and pepper (I add ¼ tsp of each).
- CREAM SAUCE: Meanwhile, place the butter, cream, and all the seasonings in a glass liquid measuring cup. Season to taste with salt and pepper (I add ¼ teaspoon of each). Microwave for 60-90 seconds or until butter is melted. Whisk together then pop in the fridge (to thicken) until ready to use.
- ASSEMBLE: Divide the potatoes and peas evenly among the foil sheets. Top each packet with a packed 1/4 cup cheese, then add the sausage in an even layer on top. Pour the cream sauce evenly over everything.
- BAKE/GRILL: Bring the long ends of the foil together and fold them down to seal the packets. Fold in the sides to ensure the packets are fully sealed. Do not double-wrap.Place on a sheet pan or right on the grill grates of the fully heated grill. Cook for 10 minutes on the grill or 15 minutes in the oven. Let stand 1 minute (still sealed) out of oven or grill then carefully open, expecting a burst of steam to be released. Initially, it may look a little curdled, but just give everything a really good stir and allow the sauce to slightly thicken. Taste for salt and pepper, adding more if needed. Top with optional parsley and another light sprinkle of smoked paprika over everything. If desired, finely grate (with a microplane) some Parmesan cheese on top and enjoy promptly.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good and easy recipe for quick weeknight meal and lunch leftovers. First time did the individual foils, but since I just add it all to a casserole dish and cover with foil. Also, I make a little more sauce, and I brown the sausage while the potatoes are boiling.
I am so thrilled to hear this! Love those extra steps you take to make it extra flavorful! Thanks Curtis!