Simple Tin Foil Sausage and Veggies Dinner with smoked sausage, corn, bell peppers, potatoes, and zucchini. Wrap in foil and cook on the grill, campfire, or in the oven.
Try my other foil pack meals: hobo foil packets, foil pack French dip sandwiches, or foil pack Philly cheesesteak dinners.
Tin Foil Sausage and Veggies Dinner
I’m totally hooked on tin foil dinners right now, so expect a bunch more recipes soon! This obsession isn’t new though—my mom used to make them all the time, either over a campfire when we went camping or in the oven when it was snowing. We loved them as kids!
Now I get why she made them so much—they’re super easy to put together, cleanup is a breeze, and kids love having their own little food packets. And honestly, I love them as an adult!
Tin Foil Sausage and Veggies Ingredients
- Smoked Sausage: Any smoked sausage works. Use turkey or chicken sausage for a healthier option. Beef and pork provide more flavor.
- Red Potatoes: Cut baby red potatoes into small pieces, no bigger than 1 inch. Yukon gold potatoes are also great. No need to peel either variety.
- Fresh Corn: Use fresh sweet corn. Cut carefully! I place a thick kitchen towel over a sharp chef’s knife and press down with the heel of my hand.
- Yellow Onion: Finely dice the onion for better flavor. Large chunks may stay crunchy.
- Red Bell Pepper: Adds sweetness and crunch. Any color bell pepper works, but green is less sweet.
- Zucchini: Cut into thick coins to avoid mushiness.
- Olive Oil: Coat everything in olive oil for flavor and even cooking.
- Seasoning: Use a simple seasoning mix. Add extra salt and pepper at the end if needed.
Quick Tip
Add some extra flavor to your tin foil packets, especially if baking in the oven. Try these options:
- Fresh chopped parsley, basil, or cilantro.
- A sprinkle of sharp cheddar or Parmesan cheese.
- Serve with a dip or sauce, like a 3-ingredient copycat Chick-Fil-A sauce.
- Kids love sausage with ketchup!
- This Cilantro Lime Sauce Recipe pairs well!
How to Make Tin Foil Sausage and Veggies
- Preheat: Grill to medium-high (450°F) or oven to 425°F.
- Prepare Foil: Cut 4 large sheets of heavy-duty foil; spray with cooking spray.
- Chop Veggies: Cut potatoes, bell pepper, zucchini, corn, and onion as directed.
- Slice Sausage: Cut sausage into 1/2-inch thick coins.
- Mix Ingredients: Combine veggies and sausage in a large bowl. Drizzle with olive oil and add seasonings. Toss to coat.
- Assemble Packs: Divide mixture evenly among foil sheets. Seal packs tightly.
- Cook:
- Grill: Cook for 25-30 minutes, flipping halfway.
- Oven: Bake for 30-40 minutes (30 for crisp, 35 for tender, 40 for very tender).
- Serve: Open packs carefully to release steam. Garnish with parsley, extra salt/pepper, and Parmesan if desired.
Tin Foil Sausage and Veggies Tips
- Seal Properly: Fully seal the foil packets, but leave room for steam.
- Prevent Sticking: Generously spray the foil to keep veggies from sticking.
- Season Well: Taste and add more salt or pepper if needed after cooking.
- Use Heavy Duty Foil: It’s thicker and resists tearing, keeping everything inside.
Quick Tip
How To Seal Foil Packs
- Tear off four strips of heavy-duty foil, each one about 2 feet long.
- Divide the tin foil mixture equally into the center of each foil piece.
- To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
- These sausage foil packs are ready to cook!
More grilling recipes to love
- Cilantro Lime Chicken with a mango-avocado salsa
- Pineapple Chicken with a pineapple salsa
- Burger Recipe best burgers with an amazing sauce
- Honey lime chicken with a creamy cilantro lime sauce
- Our favorite all-purpose Grilled Chicken Marinade
Tin Foil Sausage and Veggies Dinner
Tin Foil Sausage and Veggies Dinner is an easy meal with smoked sausage, corn, bell peppers, potatoes, and zucchini. Just wrap it all in foil and cook on the grill, campfire, or in the oven!
Equipment
- Heavy-duty aluminum foil
- Grill or oven
Ingredients
- Cooking spray
- 1 red bell pepper thinly sliced
- 2 ears sweet corn cut into 1-inch disks
- 3/4 cup finely diced yellow onion 1/2 large onion
- 2-1/2 cups diced red potatoes 3 to 5 small potatoes
- 1-1/4 cups coined zucchini 1 medium zucchini
- 1 (13-ounce) package smoked sausage
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Serving suggestions see note 1
Instructions
- Preheat grill to medium-high (450°F) or oven to 425°F. Prepare 4 large (2 feet each) sheets of heavy-duty foil; lightly spritz with cooking spray.
- Cut the top off the pepper, remove seeds, and thinly slice. If slices are long, cut in half. Remove husk from corn and cut into 1-inch discs. I place a thick kitchen towel over a sharp knife and press down firmly with the heel of my hand. Finely dice the yellow onion. Cut washed (unpeeled) potatoes into bite-sized pieces, about 8–10 pieces per potato. Cut sausage into 1/2-inch thick coins.
- Add veggies, sausage, oil, and seasonings to a large bowl. Season to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Toss until well combined.
- Divide the mixture evenly among the foil sheets (about 2 cups per packet). Seal the foil packs tightly, leaving room for air to circulate.
- Cook with one of these methods:Grill: Grill for 25–30 minutes, flipping at the halfway point. Check for doneness (see note 2).Bake: Bake for 30–40 minutes. At 30 minutes, veggies are crisp; at 35 minutes, they are perfect for me; at 40 minutes, they are very tender. Place foil packs on the oven rack or a sheet pan.Sheet Pan: Spread ingredients on a parchment-lined sheet pan and bake for 30–35 minutes, flipping/stirring once at the halfway point.
- Carefully open the foil pack (steam will escape). Garnish with fresh parsley, additional salt/pepper, and freshly grated Parmesan if desired.
Video
Recipe Notes
Note 1: When baking instead of grilling or using a campfire, you may need extra salt, pepper, or Parmesan cheese for added flavor. A honey mustard sauce also pairs well.
Note 2: When checking for doneness, only open one packet to retain steam. Otherwise cooking will take longer.
Storage: Store leftovers wrapped in foil or in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 23.2g | Protein: 15.5g | Fat: 17.6g | Cholesterol: 46mg | Sodium: 385.5mg | Fiber: 3.2g | Sugar: 5.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Im going to try this today for my Labor day meal. Has anyone tried this with the addition of shrimp?
Hopefully someone can chime in here! Sorry I haven’t tried these with shrimp yet!
Ok, we tried this recipe last night and it was a total success! Thank you so much! Definitely an addition in our home.
Yay! I’m so thrilled to hear this dinner was a hit! Thanks for the comment Cristy!
Can you make this ahead a time and keep in fridge til’ ready to cook? What would cooking time be then?
Sure, I don’t see why not! 🙂 Maybe just a few extra minutes; shouldn’t be anything too drastically different if it’s just chilling in the fridge!
Delicious and appealing however the potatoes need to be partially precooked.
I’ve never precooked them! If you cut them small enough they should cook just fine with all the other ingredients 🙂
I can’t thank you enough for this recipe. My 3 yr old has multiple food allergies, and while he doesn’t always eat his dinner, I like to make sure that it’s safe (obviously) and something that the rest of us can enjoy as well. This fits the bill nicely! Thank you so much!
I am so happy to hear this is a good and safe dinner option! It’s definitely tough with having allergies. Thanks so much for the comment Beth 🙂
Have you tried a spicy version of this. Sounds kinda like what they have at crab boil places.
Hi Tomax! Here’s a great spicy version: https://www.chelseasmessyapron.com/tin-foil-sausage-veggies-jambalaya/
My family just got done eating it and it was a winner. I cut the pieces a little bigger than recommended and cooked it in the oven at 400 degrees for 55 minutes. It all came out perfectly. I did use Italian sausages instead of the turkey because that’s what we like. The recipe made four good-sized portions. Next time I make it I will add some chicken chunks to it which I think will be good and I want to try it with some scallops and shrimp added to it which I know will be awesome! Thanks for the recipe! Todd
I’m so thrilled you and your family enjoyed this recipe! Thanks so much for taking the time to leave a review Todd! 🙂
I love tin foil dinners. Learned to make a simple version when my son was In Boy Scouts called hobo dinners. I was wondering if I could use this same spice mix as you made for the sausages to use on chicken or beef?
Cracker Barrel serve a chicken campfire tin foil dinner that has a wonderful seasoning on it and also one made with beef chunks. Wish I knew their seasoning but, I won’t ever know.
Do you have a seasoning that I could use that is less salt or no salt since I have to watch my salt intake because of health issues. Thanks so much!!’
Aren’t they so great?! I’m sure you could use this spice mix with other meats although I haven’t tried it yet! And I would just leave the salt out of this seasoning 🙂
Hello!
I hope this isn’t a silly question, but if I cook these in the oven do I have to put them in the tin foil on a pan, or can I just put them in the tin foil and pop them into the oven?
Thank you!
Not a stupid question at all! I would put them on a pan *just* in case something leaked out, but if you are certain your seal is perfect it would be fine to put them in without a pan!
Got small individual size foil pans at dollar store, cover tightly with foil – no leakage and reusable.
I don’t normally comment on recipe blogs, but I just had to say something – this was so my jam! Besides the zucchini coming out super mushy (which was my fault for slicing too thin) these were excellent. I’ve never gotten my husband to eat so many veggies in one sitting in my life.
Yeah!!! Makes me so happy to hear that! Thank you so much for the comment Katy 🙂