Garlic Butter Sausage and Potato Foil Packets Tips, FAQ & printable recipe

Tips for success

For the absolute best results, make sure to use heavy-duty aluminum foil. If you only have regular foil, double up the sheets to prevent any tearing or leakage during baking.

When sealing the packets, leave a little bit of empty space inside the pouch rather than wrapping the food too tightly. This extra headspace allows the steam to circulate freely around the sausage and vegetables, which ensures that everything cooks evenly and at the same rate.

If you want to add a bit of smoky outdoor flavor, these foil packets can easily be cooked on a preheated outdoor grill instead of the oven.

Place the packets directly onto the grill grates over medium-high heat, cover the grill, and cook for about twenty minutes, flipping once halfway through. Be extremely careful when opening the packets after cooking, as the trapped steam is incredibly hot and can easily cause burns.

Variations

• Spicy Cajun Style: Swap the seasoning for Cajun seasoning and use spicy Andouille sausage for a kick of heat.
• Cheesy Garlic Butter: Open the packets during the last two minutes of baking and sprinkle with shredded cheddar or parmesan cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze cooked leftovers in a freezer-safe container for up to 2 to 3 months.

Reheat

Reheat in a preheated 350°F (175°C) oven for 10 to 15 minutes, or microwave until hot.

Allow any leftovers to cool completely at room temperature for no more than two hours before storing. Transfer the sausage and vegetables from the foil packets into an airtight container. Store the container in the refrigerator for up to three to four days. For longer storage, you can freeze the cooked leftovers in a freezer-safe container or heavy-duty freezer bag for up to two to three months.

These foil packets are perfect for meal prep and can be assembled ahead of time. Prep the vegetables, slice the sausage, and toss everything in the garlic butter and seasoning.

Divide the mixture onto the foil sheets and seal them tightly. Store the uncooked packets in the refrigerator for up to twenty-four hours before baking. When ready to eat, simply pop them in the preheated oven as directed.

Serving ideas

Serve these garlic butter sausage and potato foil packets directly in the crinkled foil for a fun, rustic presentation that also makes cleanup incredibly easy.

Simply place each packet on a plate, carefully unfold the top, and let the fragrant steam escape. You can garnish the top with a sprinkle of freshly chopped parsley or a squeeze of fresh lemon juice to cut through the richness of the garlic butter.

If you prefer a more formal presentation, gently slide the contents of the foil packets onto a large serving platter, making sure to pour all the delicious garlic butter juices from the bottom of the foil over the top. Serve this hearty meal alongside a crisp green salad or some warm, crusty bread to soak up every last drop of the rich, savory garlic butter sauce.

Frequently asked questions

Recipe card

Garlic Butter Sausage and Potato Foil Packets

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 lb fresh sausage links, sliced
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 2 ears corn on the cob, cut into rounds
• 1/2 cup butter, melted
• 4 cloves garlic, minced
• 1 tbsp seasoning

Instructions

1. Preheat the oven to 400°F (200°C). Wash the baby potatoes, broccoli, and corn. Slice the baby potatoes in half. Cut the corn on the cob into thick rounds, and chop the broccoli into bite-sized florets. Slice the sausage links into even rounds.
2. In a large mixing bowl, combine the sliced sausage, halved potatoes, broccoli florets, and corn rounds. Pour the melted butter over the mixture. Add the minced garlic and seasoning, then toss thoroughly to coat.
3. Lay out four large sheets of heavy-duty aluminum foil. Divide the sausage and vegetable mixture evenly among the center of each foil sheet, leaving enough room around the edges to fold the foil over the food.
4. Bring the long sides of the foil together over the ingredients and fold them down tightly to create a seal. Fold the remaining open ends of the foil inward, crimping them securely to ensure no steam can escape.
5. Place the packets on a baking sheet. Bake at 400°F (200°C) for 20 to 25 minutes, checking that the sausage reaches a safe internal temperature of 160°F (71°C) and the potatoes are completely tender.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

19.5 g

Carbohydrates

35.5 g

Fat

48 g

Fiber

4.5 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.