Introduction: Grilled Potato Sausage Foil Packs (Hobo Packs)

About: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.

These foil packs will take you right back to your Wilderness Camp days. They're delicious around a campfire or hot off your own backyard grill. Easy to put together, fast to cook, all you need is a side salad and dinner's ready. 

Turkey sausage pairs with a mix of peppers, onions, potatoes, and some seasoning that steam inside foil packs, while picking up some great charbroiled flavor from the grill, creating crispy exteriors and tender interiors of everything inside, with some lemon juice to brighten up the flavor. 

Parcooking the potatoes in the microwave speeds up the grilling time and ensures the vegetables aren't overcooked while the potatoes remain undercooked. 

Serves 4

Recipe adapted from

Step 1: Gather and Prepare Ingredients

You'll need:

1 package (14 oz.) smoked turkey sausage or kielbasa, sliced into 1/2-inch thick rounds
4-6 medium-sized potatoes, scrubbed and cut into 1 1/2-inch wedges, placed in a large bowl
2-3 bell peppers of your choice, cut into 1-inch pieces
1 medium onion (I used a Vidalia), chopped into 1/2-inch pieces
4 tsp. fresh lemon juice
4 tsp. extra virgin olive oil
1 tsp. seasoning of your choice (I used Penzey's Forward*; lemon pepper, or any grilling seasoning blend would also be delicious)
1/2 tsp. salt, if not included in seasoning blend (I use Kosher)

Cover potatoes in bowl with plastic wrap, microwave on high 4-7 minutes, shaking covered bowl halfway through cooking, until edges of potatoes look translucent. Remove plastic wrap and drain potatoes. Add peppers, onions, sausage, lemon juice, oil, seasoning, and salt to bowl, mix well. 

*Penzey's Forward Ingredients: special extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives--including oleoresin of celery, rosemary, black pepper, thyme, basil, paprika

Step 2: Prepare Foil Packs

Preheat your grill on high for about 15 minutes while you make the foil packs. 

I made 3 foil packs, using 2 (18-inch by 12-inch) sheets of non-stick foil for each pack. You can also use heavy-duty foil.

Place a third of filling on foil, cover with a piece of, non-stick side down, foil and crimp edges to seal, I usually do 2-3 folds per each side of foil leaving room inside for the food to steam. 

Step 3: Grill and Enjoy

Transfer foil packs to grill and grill, covered, over high heat, flipping packs over halfway through grilling, 10-15 minutes until vegetables are tender. It's easiest to open one pack to test, remove from grill, open carefully so steam escapes away from you, vegetables should be fork tender. 

Either eat right from the foil pack, or transfer to a plate, and enjoy!

We like to eat these with Shasha sauce: 

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