Casa M Pickled Onion Foil Packs
★ Issue CMSC·19–024 · Published 15 Jul 2019
appetizercornfoil

Casa M Pickled Onion Foil Packs.

Sausage, corn, and potatoes cook together in foil packets, finished with sharp pickled onions and Casa M's Whole Hog® seasoning

PREP 20 min
COOK 40 min
TOTAL 1:0h h
SERVES 4 people
HEAT medium
BLEND RATING 4.9 95 reviews · Whole Hog®
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Made with Whole Hog®Shop
You'll need
Heavy-duty aluminum foilLarge potBaking sheetGrill or oven

Sausage, corn, and potatoes cook together in foil packets, finished with sharp pickled onions and Casa M's Whole Hog® seasoning

Ingredients

FOR THE FOIL PACKS

  • 4 sweet Italian sausage links, cut into chunks
  • 4 ears of corn, each cut into 4 pieces
  • 4 to 6 potatoes cut into small pieces
  • 2 red peppers, cut into small pieces
  • 2 Teaspoons dried thyme
  • 8 Tablespoons olive oil, 2 for each packet
  • 2 Teaspoons Casa M Spice Co® Whole Hog®, 1/2 tsp for each packet
  • Casa M Pickled Red Onions to taste
  • Salt and pepper to taste

SPECIAL EQUIPMENT

  • 4 20-inch lengths of aluminum foil

Method

  1. 01

    Prep and parboil the corn

    10 min

    Cut each ear into 4 pieces, then boil in salted water for 5 minutes after it reaches a rolling boil. You're looking for halfway-cooked corn here—it'll finish in the foil pack, so don't overdo it.

  2. 02

    Prep and parboil the potatoes

    10 min

    Cut potatoes into small, even pieces and boil for 7 minutes after the water comes to a boil. Same logic as the corn—they need to be almost there but not quite, so they finish tender in the packet.

  3. 03

    Lay out the foil

    2 min

    Cut four 20-inch lengths of aluminum foil and lay them flat on your work surface. If you're cooking over a campfire, use double layers for extra protection.

  4. 04

    Distribute ingredients to packets

    5 min

    Divide the sausage chunks, red peppers, parboiled corn, and parboiled potatoes evenly among the four foil squares. Roughly equal portions on each one keeps cooking time consistent.

  5. 05

    Season and dress each packet

    3 min

    To each packet, add ½ teaspoon thyme, 2 tablespoons olive oil, ½ teaspoon Whole Hog®, and about 2 tablespoons pickled onions plus some pickling juice. The acid and brine are there to brighten everything and add depth as things cook down.

  6. 06

    Fold the foil packets

    5 min

    Bring the short ends together and fold them tight, then fold up and over the sides to seal the packet completely. A tight seal keeps steam in and flavors concentrated—don't leave gaps.

  7. 07

    Bake or grill the packets

    40 min

    For the oven, bake at 425°F for 40 minutes; on the grill, cook for 25 minutes. Either way, shake the packets once or twice during cooking to redistribute everything evenly. You can make these up to 48 hours ahead and refrigerate until you're ready to cook.

From Mike's Notebook

01

Cut potatoes smaller than corn pieces so everything finishes cooking at the same time.

02

Brown the sausage chunks first in a hot pan before foil-packing—they won't cook through otherwise.

03

Drain the pickled onions before topping; their liquid will steam the pack soggy if you don't.

Cooked It?

Tell us how it went.

Casa M Spice Co

We’re sorry! We have updated both links to the Casa M Pickled Red Onions Recipe. Thank you for letting us know!

Nikki

The link to the pickled red onion recipe isn’t working.