Paleo Grilled Foil Packet Recipe

Sweet potato hash on a red-checkered table cloth.

This Paleo sausage and potato foil packet recipe is ready in under 30 minutes and doesn’t even use a pan! With smoked sausage, sweet potato and red apples, this recipe is low in saturated fat and high on vitamins!

About This Sausage and Sweet Potato Foil Packet Recipe

I am always looking for dinner recipes that my whole family will eat, that are easy, cheap and don’t make a lot of mess. This recipe meets all the qualifications.

Plus, in summer, I really don’t want to turn on the stove in any capacity because my house gets so hot. By using the grill, I can send my husband outside to cook while the kids play in the years, and I can chill on the patio or have some much needed quiet time inside. 

This recipe uses traditional smoked sausage, which is already cooked through. Then the sweet potato and apple will get tender as they cook in the sausage fat and a little bit of water. The end result is a melding of flavors and textures that are delicious. And if your kids don’t like it- just add ketchup!

Sweet Potato and Sausage Foil Packet Recipe

Ingredients: 

  • 2 sweet potatoes
  • 2 Honeycrisp apples 
  • 12-18 ounces smoked sausage
  • 1 cup water
  • Aluminum foil (like heavy-duty foil)
  • Salt and pepper (optional)

Instructions:

Preheat the grill to medium heat.

Wash sweet potato and apple- you can peel them but I don’t usually because the skins get soft and they are so healthy. 

Cut the sausage into 1 inch thick rings, and cube the potato and apple.

Make a cross with two large sheets of foil and place the ingredients inside. Fold up the sides, and then add 1 cup of water. 

Completely cover the ingredients with foil, leaving about 3-4 inches of space at the top.

Place on the grill, covered, for about 15 minutes or 20 minutes, or until the internal temperature of the smoked sausage is about 150° F. Cooking time varies but you really don’t want to get this on too high heat or the ingredients stick to the bottom of the foil packs. 

Remove from grill, and serve. 

More grill recipes from Pura Vida Moms:

Substitutions

You can substitute a regular yellow potato such as a Yukon gold for the sweet potato. 

You could also substitute some cubed butternut squash in place of the sweet potato.

You can use any type of apple in this recipe- a Gala or a Granny Smith would be fun, but I love Honeycrisp apples. 

Variations

If you are worried about the ingredients sticking to the foil during the cooking process, you could always spray the bottom of the tin foil with a bit of olive oil. 

This is a great stovetop recipe for winter- just place all the ingredients in a large skillet and cover. Cook on medium heat until all ingredients are tender.

You could also just bake the foil packet at 325 Fahrenheit for 15-20 minutes.

Serving Suggestions

This grilled foil packet pairs well with a salad. We also will eat it with some homemade crusty bread. Some of my favorite salads are these:

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Printable Recipe

Yield: 4 servings

Sausage Sweet Potato Grilled Foil Packet Recipe

Sweet potato hash on a red-checkered table cloth.

This sausage and potato foil packet recipe is ready in under 30 minutes and doesn't even use a pan! With smoked sausage, sweet potato and red apples, this recipe is low in saturated fat and high on vitamins!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 sweet potatoes
  • 2 Honeycrisp apples 
  • 12-18 ounces smoked sausage
  • 1 cup water
  • Aluminum foil (like heavy-duty foil)
  • Salt and pepper (optional)

Instructions

  1. Preheat the grill to medium heat.
  2. Wash sweet potato and apple- you can peel them but I don't usually because the skins get soft and they are so healthy. 
  3. Cut the sausage into 1 inch thick rings, and cube the potato and apple.
  4. Make a cross with two large sheets of foil and place the ingredients inside. Fold up the sides, and then add 1 cup of water. 
  5. Completely cover the ingredients with foil, leaving about 3-4 inches of space at the top.
  6. Place on the grill, covered, for about 15 minutes or 20 minutes, or until the internal temperature of the smoked sausage is about 150° F. Cooking time varies but you really don't want to get this on too high heat or the ingredients stick to the bottom of the foil packs. 
  7. Remove from grill, and serve. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 4829Total Fat: 432gSaturated Fat: 143gTrans Fat: 4gUnsaturated Fat: 227gCholesterol: 934mgSodium: 12758mgCarbohydrates: 39gFiber: 4gSugar: 28gProtein: 185g

Please double-check this information with your favorite nutrition calculator.

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29 Comments

  • Reply
    David Nau
    July 26, 2017 at 2:23 pm

    can I cook this in the oven? I do not have a grill.

    • Reply
      Christa
      July 28, 2017 at 4:27 pm

      Hi David- yes. I would do 400 F for 25-30 minutes, probably on the top rack.

      • Reply
        Leonard2 (@harold54321)
        August 3, 2017 at 12:12 pm

        Can I say heck with cooking it and eat it raw?

        • Reply
          Christa
          August 3, 2017 at 2:39 pm

          Hi Leonard! This made me laugh. Actually- I think you can! I am pretty sure the sausage is precooked so you are just heating it anyway. If you eat everything raw, you might not even need to chop anything! Let me know how it goes!! XO Christa

  • Reply
    Lou Ann Bell Ashmore
    July 26, 2017 at 10:08 pm

    Could I bake it in the foil instead of the grill? How long at what temperature would you suggest?

    • Reply
      Christa
      July 28, 2017 at 4:28 pm

      Hi Lou Ann- thanks for visiting my page! I would definitely do it in the oven too- especially in winter. I would do 400 F for 25-30 minutes. Let me know how it turns out! Christa

  • Reply
    Jeanne
    July 27, 2017 at 9:25 am

    Sounds good…..Definetely trying….maybe tonite

    • Reply
      Christa
      July 28, 2017 at 4:26 pm

      Awesome! Thank you for visiting! I hope yo love the recipe as much as we do. XO Christa

  • Reply
    L. Wilson
    July 27, 2017 at 9:31 pm

    Can this be done with the skinless BEEF sausage with the same result?

    • Reply
      Christa
      July 28, 2017 at 4:24 pm

      Yes! That would be super yummy!

  • Reply
    Shelley Scarbrough Hughes
    July 30, 2017 at 1:37 pm

    If I were to drizzle a little olive oil over this and less water, would it brown it a little? I was thinking maybe a splash of olive oil and a sprinkle of brown sugar and a dash of cinnamon would flavor and brown the meat, sweet potatoes and apples. What are your thoughts?

    • Reply
      Christa
      July 30, 2017 at 3:23 pm

      Shelley- good question! I haven’t tried that. I know that it browns more when I make it in the skillet as opposed to the grill. I also noticed that if I flopped the foil packet a few times on high heat at the end of cooking it browned up as the fats from the sausage were redistributed. I only had it on high heat like that for a minute per side though. Let me know how it turns out!! XO Christa

  • Reply
    Randy H
    July 30, 2017 at 6:40 pm

    Could I use red or russets instead of sweet potatoes?

    • Reply
      Christa
      July 30, 2017 at 8:48 pm

      Hi Randy! Absolutely. Any potato will work without modifying the grill time or temperature. Bon appetit!

  • Reply
    Thelma
    July 31, 2017 at 10:25 pm

    Can i eat this on a 1200 calorie diet

    • Reply
      Christa
      August 1, 2017 at 7:45 pm

      Hi Thelma! I think the sausage is pretty high calorie, as are the potatoes. So I would keep a small portion if you are wanting to try it. XO Christa

  • Reply
    BILLIE
    August 1, 2017 at 10:45 am

    don’t mean to sound dumb but I have a few questions. 1. how many packets does this make ? 2. Is the water in the packets or a pan packets lay in to cook ? 3. how can you flip the packets with an X cut in the foil. This sounds so delicious I do want to try it .love sweet potatoes. thank you .

    • Reply
      Christa
      August 1, 2017 at 8:15 pm

      Hi Billie- thanks so much for visiting! I love your questions. So this makes on big packet or you can divide it into two smaller ones. The water is inside the packets to keep the food moist while it cooks. When you flip it, the water should be absorbed and so it won’t run out. Just make sure the foil packet is sealed by bunching or rolling the aluminum foil before you flip it. I hope you love the recipe as much as I do! XO Christa

  • Reply
    Stephanie Schuessler-Connors
    August 4, 2017 at 4:16 pm

    Hi Christa ~ this sounds terrific! I need to take a covered dish to a picnic… do You suppose this will cook up in a crock pot?

    • Reply
      Christa
      August 5, 2017 at 9:37 am

      Hi Stephanie- I think it would! I would brown the sausage first, and then add 1/4 cup extra of water. I haven’t tried it that way, but it should work. If you have success, will you please let me know? XO Christa

  • Reply
    Renee Johnson
    August 4, 2017 at 7:13 pm

    No option to print?

    • Reply
      Christa
      August 5, 2017 at 9:35 am

      Renee! I didn’t know I could do that! I will look into that- that would be super helpful! Thanks for the heads up on that feature. XO Christa

  • Reply
    Rickey Johnson
    August 5, 2017 at 5:19 pm

    Sounds great will have to try this in next few days.

    • Reply
      Christa
      August 5, 2017 at 8:52 pm

      Thanks for visiting, Rickey!!

  • Reply
    William Sternenberg
    August 6, 2017 at 9:40 am

    I’m making this today. What do you think about adding onion and a little red pepper flakes? We like a little bit of spice too.
    Thanks for this idea.

    • Reply
      Christa
      August 6, 2017 at 9:46 am

      I LOVE the idea. I use red pepper flakes to add spice to so many things- I think they are just perfect. Enjoy, and thanks for visiting! XO Christa

  • Reply
    M.S. Jones
    August 6, 2017 at 3:24 pm

    We make something like this, with a few other ingredients and we love it (grilled or cooked in oven) In addition to everything you mentioned, we also add little red new potatoes (or fingerlings) baby carrots, onion wedges or whole spring green onions with most of the green blades still attached and tiny white turnips or chopped rutabagas. At times, we’ve
    even added fresh Brussels sprouts halved and broccoli florets . We add no seasoning because when cooked this way, the veggies develop their own amazing flavors. The secret, of course, is trying to keep most everything similar sized for uniform doneness. This is a great way to use oddsN ends veggies.

    • Reply
      Christa
      August 6, 2017 at 7:53 pm

      Hi! I LOVE this- what a great idea. And anything with Brussels sprouts has my complete attention! And I love the tip about chopping everything in uniform size. Thanks so much for visiting! XO Christa

  • Reply
    Lisalia
    May 28, 2020 at 8:11 pm

    This is SO delicious! I love foil packet dinners on the grill in the summertime. This was fantastic. Thanks for sharing.

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