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Melissa Dallas

Jacques Pepin Sausage, Potato & Onion Packets for Heather-forgot to paste the recipe above

Veteran Member
4239 posts
Joined: Jan 8, 2006


Posted to Thread #17394 at 8:36 pm on Jan 10, 2010

I use whatever sausage I have on hand and instead of yukon golds use smallish new potatoes or red potatoes cut in quarters if I can't find small ones. I also sub Penzey's Bavarian Seasoning for the rosemary. It is a very flexible dish-I don't make nearly as much as called for in the recipe. Great with crusty bread and good mustard to mop up all the juices. Quick & easy too.

1 tbs. olive oil
4 medium onions, about 1 lb., cut crosswise in half
12 small Yukon gold potatoes, peeled or unpeeled
about 16 garlic cloves, unpeeled
1/2 tsp. salt
6 Italian sausages, 3 hot, 3 sweet
1 lb. kielbasa, cut into 4 pieces
2 sprigs fresh rosemary
1 tbs. chopped parsley

Heat oven to 425 degrees. Arrange a piece of heavy duty aluminum foil about 18 inches wide by 36 inches long on a cookie sheet so that half of the foil covers the pan and the remainer extends beyond either end. Pour the olive oil over the foil covering the pan, then rub the onion halves in the oil to coat them. Distribute the potatoes and garlic around onions and sprinkle with the salt. Finally, scatter the sausages throughout the vegetables and place rosemary and parsley on top. After making certain that the ingredients are in one layer in the foil on the pan, fold the foil overhang over the mixture and fold in the sides and secure. Bake the foil package for 1 hour, turning once halfway through cooking time.

*Notes: We always fought over who got the kielbasa pieces, so now I only use kielbasa. The recipe as is makes a huge amount, so adjust down if you need to. I actually add the olive oil and salt, parsley, and rosemary last and evenly mix it with my fingers before I seal it up. And last but not least, this is one recipe that I really recommend using fresh rosemary - since there is no liquid, dried rosemary just gets drier and ends up tasting like you have little twigs all through your food.

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