Best Beer Steamed Potato Hobo Pack Recipes

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BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD



Beer-Braised Sausages with Warm Potato Salad image

Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian pork sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley

Steps:

  • In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
  • Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
  • Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g

BEER SAUSAGE



Beer Sausage image

A dish of either German or possibly Polish origin, made special by my mother, grandmother, her mother before her, etc. The men will love this one, too, and the beer broth is nothing short of amazing. I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best. Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!

Provided by Vanessa Lenore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 (12 fluid ounce) can or bottle beer
4 red potatoes, quartered
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 (8 ounce) package baby carrots
½ yellow onion, chopped
1 pound smoked kielbasa sausage, cut into 1-inch slices
1 small head cabbage, quartered

Steps:

  • Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 30.2 g, Cholesterol 74.9 mg, Fat 31.3 g, Fiber 7.4 g, Protein 18 g, SaturatedFat 10.6 g, Sodium 1108.9 mg, Sugar 11.8 g

POTATO PACKS (FOR THE GRILL)



Potato Packs (For the Grill) image

My dad made these when I was a kid; I watched, copied and modified his creation to make this scrumptious side dish for grill out nights.

Provided by packeyes

Categories     Potato

Time 35m

Yield 1 potato pack, 1 serving(s)

Number Of Ingredients 11

1 medium potato, cut in thick french fry style pieces (I prefer Yukon Gold)
1 garlic clove, crushed
1/4 onion, chopped
3 mushrooms, sliced
1/4 green pepper, chopped
1/4 jalapeno, chopped (optional)
1/4 cup butter
salt
pepper
lemon pepper seasoning
aluminum foil

Steps:

  • Put out a piece of aluminum foil large enough to envelope an entire pack (about the size of a dinner plate).
  • Spread 1/8 cup better on the foil. Sprinkle half the crushed garlic on the butter. Season with salt, pepper and lemon pepper. I use salt sparingly and pepper and lemon pepper generously.
  • Spread half of the onions, half of the mushrooms, half of the green pepper, and half of the jalapeno on top of the seasoned butter.
  • Cover with the potato.
  • Cover with the remainder of the onion, mushrooms, green pepper and jalapeno.
  • Put the rest of the garlic on top. Season with salt, pepper, and lemon pepper. Spread the rest of the butter (1/8 cup) on the very top.
  • Roll up the aluminum foil to cover all the ingredients. Use a second piece of aluminum foil to secure.
  • Put on the grill for around 20 minutes or until done, flipping at least once.
  • Open the aluminum foil up and enjoy!

Nutrition Facts : Calories 604.8, Fat 46.5, SaturatedFat 29.3, Cholesterol 122, Sodium 344.6, Carbohydrate 44.2, Fiber 6.2, Sugar 4.5, Protein 7.2

FOIL PACK POTATOES WITH ROSEMARY AND GARLIC



Foil Pack Potatoes With Rosemary and Garlic image

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.

Provided by Ian Knauer

Categories     Potato     Side     Kid-Friendly     Rosemary     Spring     Grill/Barbecue     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 6

2 pounds small potatoes (such as baby Yukon Gold, about 1 1/2 inches wide)
2 garlic cloves, smashed
2 small rosemary sprigs
¼ cup olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
  • Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30-45 minutes.
  • Do Ahead
  • Packets can cooked and stored in the refrigerator for up to 3 days.
  • Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

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