Smoked Sausage Apple and Sweet Potato Foil Packet Recipe

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It is super super hot in Denver right now, and that means one thing- time to grill! I can’t even bear to imagine heating up anything in the house these days, and I’m constantly on the lookout for simple grilling recipes that appeal to the whole family. I’ve modified Mom Endeavor’s awesome Paleo skillet recipe for grilling- and I can’t wait to share it! (Not in the mood to grill? Try our White Bean and Sausage Soup!)

Grilling is a HUGE part of our Costa Rican culture, and one that we have carried over to life in the good old USA. On our last trip to Costa Rica, we must have gone to a different “parrillada” every single day for a week. The traditional fare includes sausage, steak, chicken, basically any meat, really. Everything is grilled to perfection, placed on a corn tortilla and smothered in chimichurri sauce. The tradition is also complicated- so many kinds of meat, the charcoal grill, and of course hours and hours of grilling.

Luckily we have a gas grill here in Denver, and this recipe is about the easiest recipe EVER! I love it because I can prepare the foil packet in the morning, and just add water and throw it on the grill for dinner. My kids love it because the flavor of the smoked sausage blended with the sweetness of the apples and sweet potatoes guarantee that every plate is clean! This easy recipe only takes 20 minutes to cook and 10 to prep, so it’s super easy! Here’s what you’ll need:


  • 2 sweet potatoes
  • 2 apples (red or green, but I prefer red)
  • 4 Eckrich Original Skinless Rope Smoked Sausage Links (2 packages)
  • 1 cup water
  • Aluminum foil


Wash and cut sweet potato, Eckrich Original Skinless Rope Smoked Sausage and apples into bite sized pieces. I don’t peel anything, but you definitely can. Heat grill to medium. Make a cross with two large pieces of aluminum 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 20 minutes, or until the internal temperature of the smoked sausage is about 150° F. Remove from grill, and serve. This dish pairs well with a salad (like our brussels sprouts salad !), or you can enjoy it on it’s own. (Looking for dessert? Try our Salted Caramel Bars!)

The Eckrich Original Skinless Rope Smoked Sausage is sooo good. We had never tried it before, and I hadn’t told my husband what brand of smoked sausage was in the recipe this time. He actually commented on how full of flavor it is, and then asked if it was expensive. I was happy to tell him it’s a great value (2 packages for $4.00 when I bought it). We will be eating a lot more of the brand because it was so easy to find. I found it in the packaged meats aisle at King Sooper’s- near the sausage, bacon and deli meat.  Delicious and convenient!

There is a limited time coupon offer from Eckrich available in select areas (so do make sure to check if it’s in your area first!). Just click on this link from for $0.75 off one package of Eckrich sausage. Make sure to get your coupon while supplies last!

Don’t forget to visit the Eckrich website, and follow them on social media.  Facebook | Twitter | Pinterest

What are some of your favorite ways to kick off the grilling season? Let us know in the comments below!

Want more great recipes from Pura Vida Moms? Check out these!

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

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

    • 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.

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

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

        • 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

  • 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?

    • 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

  • Jeanne
    July 27, 2017 at 9:25 am

    Sounds good…..Definetely trying….maybe tonite

    • 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

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

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

    • Christa
      July 28, 2017 at 4:24 pm

      Yes! That would be super yummy!

  • 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?

    • 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

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

    Could I use red or russets instead of sweet potatoes?

    • Christa
      July 30, 2017 at 8:48 pm

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

  • Thelma
    July 31, 2017 at 10:25 pm

    Can i eat this on a 1200 calorie diet

    • 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

    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 .

    • 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

  • 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?

    • 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

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

    No option to print?

    • 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

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

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

    • Christa
      August 5, 2017 at 8:52 pm

      Thanks for visiting, Rickey!!

  • 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.

    • 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

  • 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.

    • 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