Name: Sausage & Potato Foil Packs
Prep time: 15 min
Cook time: 20 min
Yield: 4 people
Ingredients: 1 13oz smoked turkey sausage, sliced (or use any of your favorite kielbasa or smoked sausage); 12 ea mini potatoes, cut in half (I mix white, red and blue ); 1/2 lb green beans, trimmed; 1/2 small yellow onion, roughly chopped; 12 med white mushrooms, quartered; 2 tbsp extra virgin olive oil; 1/8 tsp dried thyme; 1/8 tsp dried oregano; 1 pinch crushed red pepper flakes; 1 small garlic clove, minced; 1/4 tsp kosher salt; 1/8 tsp fresh ground pepper

Sausage & Potato Foil Pack – Great Meals on a Boat!

A very easy meal to prepare on a boat is a foil pack. These are so versatile with a variety of ingredients & easy cleanup. One of our favorite combinations is sausage, potato and beans. You can either cook the packs on your grill or if your boat has an oven, they are great baked as well.

Check out our recipe below!

Sausage & Potato Foil Packs Yum

This combination of sausage, potatoes, onions and beans are the perfect all in one meal!

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 13oz smoked turkey sausage, sliced or use any of your favorite kielbasa or smoked sausage
12 ea mini potatoes, cut in half I mix white, red and blue
1/2 lb green beans, trimmed
1/2 small yellow onion, roughly chopped
12 med white mushrooms, quartered
2 tbsp extra virgin olive oil
1/8 tsp dried thyme
1/8 tsp dried oregano
1 pinch crushed red pepper flakes
1 small garlic clove, minced
1/4 tsp kosher salt
1/8 tsp fresh ground pepper

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 13oz smoked turkey sausage, sliced or use any of your favorite kielbasa or smoked sausage
12 ea mini potatoes, cut in half I mix white, red and blue
1/2 lb green beans, trimmed
1/2 small yellow onion, roughly chopped
12 med white mushrooms, quartered
2 tbsp extra virgin olive oil
1/8 tsp dried thyme
1/8 tsp dried oregano
1 pinch crushed red pepper flakes
1 small garlic clove, minced
1/4 tsp kosher salt
1/8 tsp fresh ground pepper

Instructions

In a small bowl, combine olive oil with spices. Make four foil packs with heavy duty foil, double thickness about 12" x 12". In a large bowl, toss all ingredients with olive oil mixture to blend well. Divide sliced sausage and chopped vegetables equally and place in the center of each foil pack. Seal each pack tightly. Grill on med high to high for 20 minutes or until potatoes are tender.

Recipe Notes

If baking the foil packs, bake at 425º for about 20 minutes.

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A great summer time meal for boaters

Grilled salmon is one of our favorite meals. Since we are moored so close to the Wild Salmon Seafood Market at Fisherman’s Terminal, we love to pick up the catch of the day and grill it on the boat.

Recently, we were in Gig Harbor and we stopped by a spice shop called “For the Love of Spice“. They specialize in handmade spices and we bought “The Catch of the Day” spice for fish. Pair your fish with grilled summer vegetables and you have the perfect meal!

Grilled Salmon with Summer Vegetables Yum

This is the perfect summer meal and it is easy to prepare!

Course

Main Dish, Side Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tbsp extra virgin olive oil
8 oz fresh salmon fillet
2 tsp seafood spice We love "The Catch of the Day" spice from For the Love of Spice Store

Grilled Summer Vegetables

1 tsp crushed red pepper flakes
1 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup chopped yellow squash
1/4 cup chopped zuchinni
1/2 small yellow onion, roughly chopped
6 ea green beans, trimmed
3 ea brussells sprouts, large quartered
6 ea asparagus spears, cut into 4" sections
3 ea white mushrooms, quartered
2 ea mini sweet yellow & red peppers, sliced

Course

Main Dish, Side Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tbsp extra virgin olive oil
8 oz fresh salmon fillet
2 tsp seafood spice We love "The Catch of the Day" spice from For the Love of Spice Store

Grilled Summer Vegetables

1 tsp crushed red pepper flakes
1 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup chopped yellow squash
1/4 cup chopped zuchinni
1/2 small yellow onion, roughly chopped
6 ea green beans, trimmed
3 ea brussells sprouts, large quartered
6 ea asparagus spears, cut into 4" sections
3 ea white mushrooms, quartered
2 ea mini sweet yellow & red peppers, sliced

Instructions

Rinse and pat dry salmon. Rub 1 tbsp of olive oil on flesh side and rub in seafood spice all over. Set aside.
Combine 1 tbsp of olive oil with crushed red pepper flakes, kosher salt and fresh ground pepper. Toss olive oil mixture with chopped vegetables. Light grill to high heat. Place veggie grilling basket on grill to heat up. Once pre-heated, grill the salmon to your liking. Put veggies in grilling basket and grill until tender. Serve salmon with lemon wedges and serve immediately.

Recipe Notes

Be sure you know if the water in your boat's holding tank is clean and safe for food prep. If not, use bottled water to rinse your seafood and vegetables. See my blog post about potable water.

We use a grilling stone made out of lava both at home and on the boat.) On the boat, we have a Magma Grill, which we love.

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