Carefully open each packet, watching out for the burst of steam. Serve the sausage, potatoes, and onions right in the foil pouch or transfer to plates, spooning any buttery juices over the top.
Variations & Tips
If you’d like to stretch this into more servings without changing the spirit of the recipe, you can add a few extra potatoes and a bit more sausage, then make 5 or 6 smaller packets instead of 4. For milder flavor, use a simple smoked sausage; for a little kick, choose a spicy variety. You can also play with the potato type: Yukon golds turn creamy and buttery, while russets get fluffy and soak up more of the juices.
To keep cleanup easy when cooking for a crowd, arrange all the ingredients in one big foil “boat” on a sheet pan instead of individual packets, then spoon into bowls at the table. If you’re cooking over a grill or campfire, place the packets over medium heat and turn them once or twice, cooking until the potatoes are tender. Leftovers reheat well in a skillet the next day—just warm them gently over medium heat until the potatoes crisp up a bit around the edges.
