Guest post from Brigette Shevy
My husband’s family first introduced me to this easy, economical, and versatile meal. We cook it on the grill, but it can also be cooked over a campfire (or in the oven in colder months). It’s a great way to use garden/seasonal veggies such as green beans, zucchini, onions, peppers, potatoes…and whatever else you want to throw in!
I love the fact that my kids can help put these together, “creating” their own personal meal – which in turn seems to help all those healthy veggies become magically more appealing to little people (okay, so maybe it’s also that I serve this with ketchup — something that seems to make everything better at our house!).
After the individual packets are made, I like to write the child’s initial on the outside of their foil packet (that way I don’t have to keep track of which one belongs to which person).
There are endless possibilities and combinations with this meal. You can even make it vegetarian by leaving out the meat.
I almost always have the ingredients for this on hand, so it doesn’t require advance planning or preparation on my part. It’s hearty and filling enough to be a meal-in-one, although it pairs fabulously with grilled bread or a simple fruit salad.
Grilled Hobo Packets
- Smoked Sausage/Kielbasa (We use ¾ pound for five of us – this amount is very flexible.), cut into bite-sized chunks
- Potatoes (I use one small/medium potato per person/packet.)
- Other vegetables (onions, cabbage, green beans, peppers, zucchini, mushrooms, etc.)
- Butter or olive oil
- Salt and pepper
- Other seasonings of your choice (Possible seasoning options: garlic salt, seasoned salt, fresh minced garlic, onion or garlic powder, and/or dried herbs, etc.)
- Aluminum foil (one 18-inch long piece per person/packet)
- Ice Cubes (2 per packet)
1. Preheat grill to medium.
2. Scrub and chop the vegetables (I usually cut the carrots into small strips for some variety). The smaller the pieces, the faster they will cook. I don’t peel the potatoes, but you can if you prefer.
3. Pile sausage, potatoes, carrots, and other vegetables as desired in the center of each piece of foil. Dot with butter (or drizzle with oil) and season generously with salt, pepper, and other seasonings as desired.
4. Add two ice cubes on top.
5. Bring long ends of foil together and fold up several times. Repeat with the sides so that packet is sealed.
6. Grill over medium heat (or medium-low, depending on your grill) for 15 minutes. Flip over and grill another 15 minutes. Check potatoes for desired tenderness and continue grilling if necessary. They will probably be done at this point, but it will depend on your grill and how thick you’ve cut the vegetables.
7. Sprinkle with shredded cheddar cheese (optional) and serve with ketchup or barbecue sauce if desired.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3, and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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