Oven Foil Wrap Beef Potato Carrot Onion

A twist on archetype hobo foil packets using sausage instead of basis beef. We've got the archetype carrots, onions, and thinly sliced potatoes. A truly comforting, filling, and hearty repast that's great for a no-mess meal or bivouac dinner!

What is a hobo pack?

Hobo foil packets have always been second nature to me; we had them all the time growing up! With a dad and 2 brothers that were very into Boy Scouts and camping, we enjoyed hobo packs oft. Essentially a hobo pack is a bundle of cut-up ingredients wrapped up in foil and cooked over the coals of a campfire. We loved them so much, nosotros'd even eat them when we weren't camping!

Most hobo packs combine ground beefiness, potatoes, carrots, and a whole lot of ketchup. My twist on those typical packets is to supervene upon the basis beefiness with sausage since more times than non the basis beef ends upwardly nearly inedible (or needing at least one-half the container of ketchup to get it down!). In a foil pack, the ground beef is stewed generally making information technology hard, chewy, and near flavorless.

We've found that replacing information technology with sausage still gets you all the flavors of traditional foil packs with loads more than flavor and a cracking texture. Plus, the sausage also goes with lots of ketchup — a much have topping 🙂

P.Due south. Here's why they're chosen "hobo packs"

Hobo foil packets ingredients

These foil pack meals aren't complicated, just y'all'll want to brand sure yous have the ingredients uniformly prepared (to recipe specifications) so that everything can be cooked in fourth dimension. Here's a quick run-down on the master ingredients:

• Sausage: nosotros use smoked sausage in these packets. We use smoked sausage to ensure the sausage will exist cooked through in time (since technically they only need to be warmed through) and won't become the residuum of the ingredients overly greasy. It's a chip trickier with regular sausage timing everything right and, similar to footing beef, information technology ends up having an odd texture.
• Yukon goldpotatoes: I love using Yukon gold (sometimes just called aureate or yellow potatoes) in these hobo packs — they've got a delicious buttery flavor. You can pare the potatoes, but the pare is so delicate on Yukon golds, I don't bother peeling. The important thing with these potatoes is to make sure they're very thinly sliced; 1/8th inch thick. Use a mandoline slicer for quick prep here!
• Carrots: utilize full carrots here, once more no need to pare (lots of flavor and nutrients are in the peel), just launder them throughly. Thinly slice these and cut large rounds in half.
• Yellow onion: the onion likewise needs to be very thinly sliced. Once again, a mandoline slicer makes this quick and like shooting fish in a barrel!

Seasoning

As far as the seasonings go, we're keeping it simple while calculation delicious flavor to these hobo foil packets. Here's what we use:

• Italian seasoning
• Dried basil
• Stale parsley
• Paprika
• Dried thyme
• Salt and pepper: always add to personal sense of taste preference, but remember, if the meal feels similar information technology's lacking or dull, it may exist as simple a gear up equally calculation a flake more common salt and pepper!

Toppings

If y'all're familiar with hobo foil packets, yous know they basically crave loads and loads of ketchup 🙂

Ketchup is our favorite topping and it goes uncommonly well with all the ingredients. I highly recommend Heniz ketchup (non sponsored) for the all-time flavor.

If you aren't a fan of ketchup, you could try one of these alternatives:

• Freshly grated extra abrupt cheddar cheese (I recommend avoid pre-shredded, information technology has a trend to resist melting in these foil packs and makes the potatoes greasy)
• Fresh herbs such every bit thyme or Italian parsley
• BBQ sauce is another bang-up sauce to drizzle on; I recommend a plainly variety of BBQ sauce.

How to fold a hobo pack

1. Rip out four strips of heavy duty foil, each 1 about 2 feet long.
2. Separate the seasoned spud, carrot, onion, and sausage mix equally into the heart of each square of foil.
3. To seal the foil package, bring the short sides together in the heart and gently fold down to completely seal. And then, roll up the ends.
4. The foil packs are ready to cook!

Hobo Packet Tips

• Seal the foil packets tightly. Since these packets need to exist flipped, brand sure the seal is proficient and tight on these so liquid isn't seeping out — they'll fire and accept much less flavor without that liquid.
• Use heavy duty foil for best results on the grill. In that location is no need to double-wrap these packets in multiple layers of foil (and if you do, they will take longer to melt).
• Time can vary depending on actual size of veggies and bodily heat of dress-down/oven/grill, so when checking for doneness, only cheque one packet at a fourth dimension. Remember, every-time you open a package to bank check, it releases all the steam and will accept an extra couple of minutes to melt through in comparing to the other packets cooking.
• Bivouac cooking is the hardest time to estimate because of so many varying factors (heat of the coals, how many packets are cooking, the outside temperatures, etc.) I recommend checking 1 hobo foil packet at 20 minutes, but be prepared that they can take up to 40-45 minutes to finish. (If it's taking longer than that, the coals are not hot enough).
• Transfer the cooked meal to a plate or another layer of foil before eating; one time cooked, the foil gets pretty charred and flimsy — it won't concur up well to eating.
• Foil: it doesn't matter if the shiny or dull side is touching the food; it makes no deviation. (Source)

Yes! Prepare hobo foil packets co-ordinate to the directions and seal up the packets. Throw them in the cooler and they'll be set to go when it'southward fourth dimension to throw them on a grill or coals over a campfire. I don't recommend making these more than than a day in advance. I also don't recommend freezing pre-assembled foil packs.

More campfire meals:

• Pesto and Sausage with sun-dried tomatoes
• Philly Cheesesteak Dinnerswith ground beef
• Sausage and Veggies Jambalayaeven rice cooks in the foil pack!
• Italian Sausage and Veggies with an Italian inspired seasoning blend
• Garlic Herb Sausage, Shrimp, & Veggiesreader favorite recipe!

• 1 parcel (14 oz; 392g) smoked beefiness and pork sausage, cut into coins
• 3 cups (435g) thinly sliced Yukon gold potatoes
• two cups (3-4 big; 221g) thinly sliced carrots
• 1 large (223g) thinly sliced yellow onion
• 2 tablespoons olive oil
• one teaspoon EACH: Italian seasoning, stale basil, dried parsley
• ane/2 teaspoon garlic powder
• 1 teaspoon paprika
• i/4 teaspoon dried thyme
• 4 tablespoons unsalted butter, separated
• Serve with: ketchup, fresh herbs (optional)

• PREP: If you are using the oven, preheat it to 400 degrees F. If grilling, prepare the grill past heating to medium-high heat (425-450 degrees F.) Tear off four sheets of heavy-duty foil and lightly spritz with cooking spray. If you lot aren't going to be doing this repast in foil packs (See Annotation i), line a large sail pan with parchment paper and set aside.

• PREP VEGGIES: Cutting the sausage into coins. Thinly slice the potatoes, most ane/eighth inch thick. Thinly slice the carrots and cut large carrot coins in half. Thinly slice the yellow onion. Add the sausage, potatoes, carrots, and onion to a large basin.

• Flavor: Drizzle in 2 tablespoons of oil and all of the seasonings (Italian seasoning, dried basil, stale parsley, garlic powder, paprika, dried thyme, and salt and pepper). Add salt and pepper to personal preference( I add together 1/ii teaspoon salt and i/iv teaspoon pepper). Toss everything together until well combined.

• DIVIDE: Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into ane tablespoon pieces and cut each tablespoon piece into iv smaller pieces. Add together four pieces of butter to the foil packs (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes, simply exercise not double wrap the foil (only one sheet of foil per pack or the melt time will exist off). To seal the foil packet, bring the brusk sides together in the middle and gently fold down to completely seal. Then, roll up the ends.

• COOK: Grill for twenty-30 minutes or until veggies are fork tender (flip the foil packs at the halfway point). To bake foil packs, place foil packs on a sail pan and bake for 30-35 minutes or until veggies are fork tender. Campfire: add to hot coals and cook for 20-30 minutes. Be aware they can take up to twoscore-45 minutes depending on the actual coals temperature, bodily thickness of cut veggies, outside temperatures, how many foil packs are on the dress-down, etc. There is keen variance in cooking these over coals.

• GARNISH: Carefully open the foil pack, expecting steam to be released. If desired, garnish with fresh herbs (we like fresh thyme) and serve with ketchup drizzled over everything or on the side.

Note ane:The actual heat on stovetops, ovens, grills, and campfires varies greatly, but I have tested this recipe using all four methods and am sharing the timing I institute to be perfect. Time can also vary depending on actual size of veggies, and so my best advice would be to bank check but 1 packet at a time. Remember, every-time you open a parcel to cheque, it releases all the steam and volition have an actress couple of minutes in comparison to the other packets cooking.

• Stovetop (no foil): Identify the entire mixture into a big Dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the veggies are crisp tender (about 12-15 minutes), adding in additional olive oil as needed. Lower the oestrus if anything is burning or browning too much.
• Oven (no foil): Line an extra-large sail pan (15 x 21 inches) with parchment newspaper. Pour the unabridged mixture onto information technology and bake at 425 degrees F for most thirty-35 minutes, turning the ingredients at the halfway mark.
• Oven (foil packs): Divide the mixture evenly onto four sheets of heavy duty foil and wrap them so the foil is completely sealed. Place the foil-wrapped packets on a sail pan and broil for 30-forty minutes. The fourth dimension really depends on your preference — at thirty-35 minutes everything should be crisp tender and cooked through. For very soft veggies, leave them in 38-40 minutes.
• Grill (foil packs): Divide the mixture evenly onto four sheets of heavy duty foil and wrap them then the foil is completely sealed. Identify on a pre-heated grill (medium-high heat; ~450 degrees) and grill for 20-25 minutes. Flip in one case halfway through the grilling process.
• Bivouac (in foil packs): Split the mixture evenly onto four sheets of heavy duty foil and wrap them so the foil is completely sealed. Cook foil packs in the hot coals of a campfire until the potatoes are tender, effectually 20-40 minutes, flipping every five minutes, depending on the estrus of the coals. We found these cooked in well-nigh 20 minutes with hot coals.

Make ahead: Prepare foil packs according to the directions and seal up the packets. Throw them in the cooler and they'll be set to go when it's time to throw them on a grill or coals over a bivouac. I don't recommend making these more than than a day in accelerate. I as well don't recommend freezing pre-assembled foil packs.

Serving: 4 servings | Calories: 530 kcal | Carbohydrates: 27.6 g | Protein: 12.4 1000 | Fat: 42.three thou | Cholesterol: 91.viii mg | Sodium: 659.4 mg | Fiber: five.three g | Sugar: 6 one thousand

We do our best to provide accurate nutritional assay for our recipes. Our nutritional information is calculated using a tertiary-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please apply this information for comparing purposes and consult a health professional for nutrition guidance equally needed.

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