Sausage perogy foil packets are perfect for camping or a quick weeknight grilling meal with no boiling of perogies, and no need to pre cook your sausages either! Here are all the tips for the best no stick perogy foil packets!
Hot summer night and camping adventures mean less time in the kitchen and more time over the grill and campfire – foil packet meals to the rescue!
Why foil packets?
I like to call foil packets the sheet pan meals of the summer. You typically toss everything into a buttered or oiled foil pack and put into heat. 10 – 20 minutes later, you have dinner. Limited dishes and you don’t even have to step foot into a full kitchen.
The best part of these is that each person can customize their packets. Don’t like onions? leave them out of yours. Want to add some veggies to yours? Do it!
Ingredients and Swaps
For this foil packet, you need very little for ingredients, but you can get fancy with your toppings to make this a perfect perogy dinner!
- frozen Perogies – no need to pre boil them, making this ultra simple. You can cook right from frozen, too. Use whichever filling you love best. For me – I used jalapeno cheddar for this post!
- butter – you could use oil too. The purpose is to keep the ingredients from sticking.
- ready to eat sausage – use a cured sausage that is ready to cook (think a sausage ring). Here, I am using bison sausage from Dalziel Ranches here in Alberta, but if you want to keep this a bit more traditional, go with Polish kielbasa sausage from your local grocery store deli.
- yellow onion – The onion serves two functions here. Flavor for sure, but also it is the base layer to keep the perogies from sticking. If you choose not to use onions, make sure you add something else as the base layer. For this, I highly suggest cabbage!
- after cooking toppings – for this style of packet, I like to add sour cream, bacon, chives, and even sauerkraut!
How to make perogy foil packs not stick!
Don’t crush your dinner dreams with perogies that stick to the foil!
This is especially important if you are using homemade or handmade perogies that tend to be a bit more fragile (because they are less doughy than commercial brands).
Essentially, you need to do everything you can to not have the perogies on the bottom or touching the foil surface. I use 2 ways to prevent sticking.
First, add butter to make the foil as non stick as you can, but also add a veggie layer. I use onion but I also highly suggest you use cabbage as your base layer!
Cabbage, sausage, and perogies are a perfect love triangle of delicious!
Can these be done as make ahead?
To do these as make ahead, add everything except the perogies, and add them in right at time of cooking – and try to keep them frozen.
Defrosted perogies can be a mess to deal with and with foil packs, I worry having them in the packs and thawing would make them stick.
If you have done these as fully pre assembled, I would love to hear about how it went, down in the comments!
Do you love foil packs as much as I do?! Try these, too!
When you make yours, tag me @mealplanaddict on Instagram so I can see your version!
Sausage Perogy Foil Packets
- 1 tbsp soft butter
- 1/4 sliced yellow onion
- 50 g ready to eat sausage ring of choice, sliced into coins
- 6 frozen perogies
- salt and pepper to taste
- crumbled cooked bacon
- sour cream
- sautéed onions
- sliced green onion / scallions
- Cut a 10-12 inch piece of foil. Use heavy duty if you can
- Brush soft butter over the surface of the foil. You can brush oil or spray oil as well.
- Place the sliced onions as the base layer. It is really important that the perogies are not on the base layer.
- Place the sausage "coins" on top of the onion.
- Add the perogies on top of the sausage. Again, you want to do everything you can to avoid having the perogies touch the foil surface.
- Fold one side of the foil towards the center, then the bottom, then other side, then top.
- Add foil pack to BBQ (med/high heat) or onto the hot coals of a fire. The key to not burning your foil packs and not having them stick is to avoid direct flames.
- There is no need to flip your foil packet. Check after 10 minutes for doneness. These take approximately 20 minutes on the grill on high heat.
- Remove the foil packets (carefully with tongs) from the heat. Allow to cool for 3-5 minutes. Take care opening the packets as they will have some built up steam.
- Add toppings of choice.