Preheat oven to 350F degrees if cooking inside. If cooking on grill or over coals, see below.
Lay out 4 sheets of heavy-duty aluminim foil, 18-inches wide, by 18-inches long. Generously mist each foil sheet with nonstick cooking spray.
Divide the cut pieces of potatoes among the foil wraps. Distribute the green beans, sliced shallots, and garlic, between the 4 pieces of foil.
You can add the sausages a few different ways. You could leave them whole and place on top of other ingredients, you could cut off the skins if they remove easily and cut the sausage into 1-inch pieces and distribute, or leave the skins on and cut them and distribute. If you're cutting them up you might not need 4 sausage links, depending on their size or how mean-heavy you want each portion.
Sprinkle fennel seed over each dinner, add salt and pepper. Drizzle with olive oil.
To make the foil pockets: Pull up the ends of the long sides, hold evenly together and fold down at least 3 times, crimping well to prevent leaking. Then fold up the other ends the same way, folding at least 3 times then pressing to seal well. You want to make sure you have a good seal if you're cooking on the grill or on top of charcoal because with these methods, you should turn the dinners over at least once for even cooking.
To cook in oven- Place on middle rack and cook for 30-45 minutes. Check potatoes after 30 minutes to determine if additional time is needed.
To cook on grill- Turn on grill and let it get nice and hot. Place packets on grill for 10-15 minutes. Flip packets over and grill another 10-15 minutes. Check potatoes and if more time is needed, cook and additiona 5-10 minutes.
To cook on coals- Be sure to be in a well-ventilated area OUTSIDE when using coals. Light 15-20 coals and let them burn until they're white. Place packets on top and cook for 15-20 minutes. Flip over and cook another 15-20 minutes.