This Italian Sausage & Potato tin foil dinner has minimal ingredients and a flavor that is sure to please the entire family! Pair it with your favorite veggies and seasonings.
Of all of the tin foil dinners I’ve made for this series… This Italian sausage and potato it by far my favorite. I really think it has to do with the seasoning I used. When we were creating this recipe I really didn’t have a specific direction I was headed. All I knew was that I wanted to use Italian sausage links and something green. I dug around in my pantry and discovered red potatoes, green beans, and fennel salt.
I’ve had the salt for a few months but really wasn’t sure how or what to use it on. I got it as a little gift from a dinning experience and let it slip to the back of my seasoning supplies. Luckily my husband grabbed it and we both saw that it is apparently perfect for potatoes!
I feel like I should say that I’m not being compensated for this post in any way. I’m sure you can find another brand of fennel salt, like this one on amazon. I just happened to have this one on hand. It made such a difference and really added a punch of flavor. I probably will never eat roasted potatoes without it again!
I loved the green beans, but think next time I might add even more vegetables. Maybe some carrots or even asparagus! What would be your veggies of choice?
Ingredients
- 4 Italian sausage links, uncooked
- 8 red potatoes, washed
- 1 cup fresh green beans, ends cut
- olive oil
- fennel salt (or other seasonings)
Instructions
- Start by dicing your potatoes into bite sized chunks.
- Create four rectangles of heavy duty foil. Fold up the sides creating a 1 inch rim.
- Spray your containers with cooking spray and divide the potatoes between them evenly. Top with your remaining ingredients. I like to slice the sausage beforehand, but you can leave it whole as well. Lightly drizzle your meal with olive oil and sprinkle with seasonings. Fold up the sides to create your packet.
- OUTDOOR COOKING: Place your packets onto prepared coals. Cook for 30 minutes making sure to turn a few times.
- AT HOME COOKING: Bake at 415 degrees for 30 minutes
One little tip I like to toss out there… Double up on your foil if you are planning on using it as the container or plate. If you’re looking for some great inspiration on what kind of meals to add to your camping menu make sure to check out my cookbook! Foiled! Easy, Tasty, Tin Foil Meals is packed with great ideas from breakfast to desserts! Make sure to give me a shout out on social media if you give any of them a try! I’d love to feature you and your cooking adventures!
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Awesome! My boyfriend loved this! We used fennel seed and salt and it was great! Will be investing in fennel salt for sure! Thanks!
I typically make this recipe using onions and bell peppers as the accompanying vegetables. Recipe was originally from my best friends’ mom.
You can make this with hot dogs too. My choices of more vegetables would be to add ONIONS and/or PEPPERS.
Add quartered cabbage and onion.
Oh, that sounds delicious! Great idea.
I love foil packs. I made this the other night. It came out perfect and evenly cooked. I only flipped once on the grill after 15 minutes. Thank you!
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