Kielbasa and Potato Foil Packets
Equipment
- Heavy-duty aluminum foil
- Large mixing bowl
- Rimmed baking sheet (for oven method)
- Tongs
- Sharp knife and cutting board
- Oven mitts
Ingredients
Main Ingredients
- 14 oz kielbasa (smoked Polish sausage) sliced into ½-inch rounds
- 1.5 lbs Yukon Gold potatoes cut into ½-inch cubes, no need to peel
- 4 tbsp unsalted butter divided, 1 tbsp per packet
- 3 tbsp spicy brown mustard or Dijon mustard divided among packets
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp kosher salt or to taste
- 0.25 tsp black pepper freshly ground
- 4 sheets heavy-duty aluminum foil about 12x18 inches each
- 2 tbsp fresh parsley chopped, for garnish — optional
Instructions
Prepare and Assemble
- Preheat your grill to medium-high (about 400°F) or preheat your oven to 400°F. Tear off four sheets of heavy-duty aluminum foil, each approximately 12x18 inches.
- In a large bowl, combine the cubed potatoes, sliced kielbasa, garlic powder, smoked paprika, onion powder, salt, and black pepper. Toss well until everything is evenly coated in the spices.
- Divide the sausage and potato mixture evenly among the four foil sheets, piling the mixture in the center of each sheet.
- Drizzle or spread about ¾ tablespoon of spicy mustard over each portion of the mixture. Place 1 tablespoon of butter on top of each pile.
- Fold the long sides of the foil up over the filling and roll them down to seal, then fold and crimp both short ends tightly, leaving a small dome of air space above the food to allow steam to circulate. Double-wrap if cooking over an open campfire.
Cook the Packets
- GRILL: Place packets on the grill grate over medium-high heat. Cook for 25–30 minutes, flipping the packets once at the halfway point (around the 13-minute mark) using tongs. Be careful of escaping steam when turning.
- OVEN: Place packets on a rimmed baking sheet and bake at 400°F for 30–35 minutes. Flip once at the halfway point for even cooking.
- CAMPFIRE: Nestle packets directly into hot coals (not open flames). Cook for 20–25 minutes, turning with long tongs every 8–10 minutes.
- To test for doneness, carefully open one packet away from your face (watch the steam!) and pierce a potato piece with a fork — it should slide in with no resistance. If the potatoes are still firm, reseal and cook for another 5 minutes.
Serve
- Using oven mitts or tongs, transfer packets to plates. Open carefully by slicing the top with a knife or tearing back the foil — the steam inside is very hot. Garnish with fresh parsley if desired and serve directly in the foil or plate immediately.
Notes
MAKE AHEAD: Assemble packets up to 8 hours in advance, refrigerate, and add 3–5 minutes to cook time. STORAGE: Transfer leftovers to an airtight container; refrigerate up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth. VARIATIONS: Add sliced bell peppers or halved Brussels sprouts to the packet. For a sweet-smoky version, add 1 tbsp brown sugar to the butter and mustard mixture. For a cheesy finish, open packets after cooking and top with shredded sharp cheddar for 2 minutes. SAUSAGE SWAP: Andouille, smoked turkey sausage, or Italian sausage all work well with this technique.
Nutrition
Calories: 520kcalCarbohydrates: 34gProtein: 19gFat: 34gSodium: 1120mgFiber: 3gSugar: 3g