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 packetsfoil pack French dip sandwiches, or foil pack Philly cheesesteak dinners.

Tin Foil Sausage and Veggies Dinner fresh off the grill ready to be enjoyed.

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!

All the ingredients in this recipe including sausage, pepper, onion, seasoning, corn, zucchini, potato, and oil prepped out for easy assembly.

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!

All the ingredients for Tin Foil Sausage and Veggies Dinner being added to a bowl and mixed together then added to tinfoil and it being sealed for cooking.

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 Dinner ready to be eaten, the perfect camping or no mess meal.

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

  1. Tear off four strips of heavy-duty foil, each one about 2 feet long.
  2. Divide the tin foil mixture equally into the center of each foil piece.
  3. 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.
  4. These sausage foil packs are ready to cook!

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4.94 from 33 votes

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!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

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 (450ยฐF) or oven to 425ยฐF. 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 8โ€“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 25โ€“30 minutes, flipping at the halfway point. Check for doneness (see note 2).
    Bake: Bake for 30โ€“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 30โ€“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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.94 from 33 votes (4 ratings without comment)

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142 Comments

  1. Tania Sheff says:

    5 stars
    My family loved this dish! So easy to make and SO TASTY! Thanks, Chelsea!

    1. chelseamessyapron says:

      Ahh i’m so glad to hear!! ๐Ÿ™‚ Thanks Tania!

  2. Meg says:

    5 stars
    So good! We used one link smoked ssg, 1 zucchini, about 7 sm-med red potatoes, 1 red bell pepper, 1/2 of a jalapeรฑo, 1/2 of a large red onion, dried Italian herbs, onion powder, garlic powder, black pepper, and a little Lawryโ€™s, and of course the olive oil. Mixed everything together in a large bowl and cooked it in a large foil pan (covered with more foil) on the grill for about 25 mins. We both ate A LOT, and have one small serving leftover. REALLY good! Will definitely make again!

    1. Meg says:

      5 stars
      Oops! Also 2 cobs of corn cut off the cob!

    2. chelseamessyapron says:

      That sounds delicious! I’m so glad you guys enjoyed:)

  3. Meg says:

    Instead of a foil pouch, could I use small foil pans as long as I covered them tightly with a layer of foil?

    1. chelseamessyapron says:

      I think that would work out fine!

  4. Amanda says:

    I tried this tonight. It was delicious. I changed it up just a bit. I added fresh garlic instead of garlic powder, Parmesan cheese, and half butter, half olive oil for the taste. The only other thing I would change would be to cut the corn right off the cob as I personally didnโ€™t like eating it that way. It is definitely a must try recipe. So easy!

    1. chelseamessyapron says:

      MMMMM sounds delicious! I’m glad you were able to make it work for you! Hope you enjoy:)

  5. Lydia says:

    5 stars
    This is my go to recipe when looking for something quick & easy to make! I do use the oven method (400ยฐ for 30 minutes) & substitute the corn, zuccini & potatoes with asparagus, shrimp & pierogies (Mrs. T’ s – pre-cooked according to directions). DELICIOUS!!!
    Thanks for the recipe!!!

  6. Elena says:

    How far ahead of putting them in the grill can I assemble these? Iโ€™m thinking of grilling them at a park picnic and would prefer to assemble them at home. Thanks.

    1. chelseamessyapron says:

      That should be totally fine ๐Ÿ™‚

  7. Jessica says:

    These look so good! Do you think I could package them up a few hours in advance and then cook them later??

    1. chelseamessyapron says:

      Yes! ๐Ÿ™‚ Enjoy!

  8. Marina says:

    I’m thinking I would prep these and basically marinate in a ziploc for 2 days for when we go camping. Have you done this before? Any modifications you’d recommend? 16-24 mins cook over an open flame?

    1. Dale says:

      5 stars
      I made this recipe for a camping trip. Assembled the foil packets with the veggies pre-tossed in the oil and spices the night before, kept the foil packets in the fridge that night, put them in a ziploc bag in the cooler for the day, and then cooked them over the fire that night for the 30-35 minutes the recipe calls for on the grill, turning them in both directions to get them evenly heated. They turned out wonderfully!

      1. chelseamessyapron says:

        Oohh sounds perfect! You nailed it! I’m so glad you guys enjoyed! And I hope your camping trip was a blast! ๐Ÿ™‚

  9. Carli says:

    5 stars
    How long will these keep? Can they be frozen afterwards? I made way too many packets! Haha. Thank you for sharing this delicious recipe!

    1. chelseamessyapron says:

      They should be good for 3-4 days after being cooked. I have never frozen them so I’m not sure, but I do think they’d re-heat a bit soggy. Wish I could be of more help! Glad you liked these foil packets ๐Ÿ™‚

  10. Linda Binversie says:

    This was absolutely delicious. Made it in a foil pan instead of individual packets. Used kielbasa sausage and
    multi colored peppers. Definitely a keeper recipe.

    1. chelseamessyapron says:

      So happy to hear that! Thanks for the comment ๐Ÿ™‚

    2. Stephanie says:

      To Linda Binversie: I like the idea of adapting this to a big foil pan so that everyone can serve what they would like. Did you put the pan in the oven or on the grill and at what temperature and for how long. please?