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.
Can make these ahead and freeze them?
Has anyone cooked these sausage veggie foil packets over camp fire? About how long should I plan on? Thanks.
Yes I made them and grilled them for 12 minutes on each side . Turned out perfect !
Has anyone cooked these sausage veggie foil packets over camp fire? About how long should I plan on? Thanks.
Hi. We’re going Camping and I’m going to try this turkey sausage and veggie foil packets. I like to do as much prep ahead of time as possible. Is it possible to assemble everything into the foil packets at home and take them along and cook them that night on the campfire. Thanks so much.
Made this for tonight’s dinner. Cooked the potatoes for 15 minutes. Added 4 quartered mushrooms as that was all I had. Divided into four packages and baked I the oven for 35 minutes. Excellent!! Will make again!!
So happy to hear!
This is really a QUESTION vs a comment since I’ve not yet made the recipe. I’ve got a rigorous herb garden. Could I substitute all of the dried herbs in this recipe for fresh ones?
I haven’t ever fresh herbs in a foil pack dinner, so I’m not really sure what the result would be. Sorry to not be of more help!
Do you think this is something I could prep and cook the night before and foil wrap it and reheat the following day on the grill? I’m planning some pre-made camping food options and I’m worried about the veggies and potatoes not being cooked enough and crunchy! Let me know what you think! =)
Hmm I’m really not sure on that one Katie. I worry it might get a bit soggy sitting in the foil after being baked. I haven’t ever tried that before. Wish I could be of more help.
Do you think I could make these the night before and put in the fridge? My hubby cooks on my work nights and the more prep I do before hand the less stressed he gets about the meal.
Yes absolutely! It actually makes a great meal prep option! Thanks Megan! 🙂
I had to comment and I literally never comment on any recipes. This was so yummy! I have to admit something.. some days by dinner time I can be L-A-Z-Y. I chopped all the veggies in the AM and put them in a gallon size ziplock in the fridge. An hour before dinner time, I cut the potatoes (small slices) and the sausage and added it to the bag. I had pre-mixed the herbs/spices and added the olive oil, added it to the ziploc and shook to coat. Then… I lined a sheet pan with that amazing non stick foil by Reynolds and made it into a sheet pan dinner. It was AMAZING!! I baked at 400 for about 30 min, then turned it up to 425 for maybe 10 more to make it a little crispy. Sprinkled a little sea salt from the grinder and it was delish. I highly recommend this route if you’re pressed for time. Thanks for a fantastic recipe!
This made my day!! I’m so happy you enjoyed it! And that’s a great tip to cut the veggies ahead of time! Ahh so glad you loved! Thanks so much! 🙂
Just tried this tonight in the oven – what great summer flavors! I think it makes a better portion for 3 packets rather than 4, but maybe my boyfriend and I were just hungry tonight! Also, my potatoes were cut fairly small, but were definitely not even close to done at 35 min at 400, it took about an hour. Next time to make it a bit faster I’ll try even smaller potatoes at 425 for 35 mins.