Foil packet meals are both filling and easy to make!
Seasoned turkey sausage (or chicken sausage) and veggies are sealed in squares of foil and then baked or grilled! Healthy and super easy to make, foil packet recipes provide endless meal options any time of year!
Best of all, these can be prepared ahead of time and clean up is a breeze.
Sausage & Veggie Foil Packets!
- Foil packs are a great way to let everyone DIY their own meal with favorite veggies and seasonings!
- Enjoy an entire meal in one packet with almost no mess!
- Cook these on the grill or in the oven.
- This is a great way to use up leftover odds and ends of veggies you have on hand.
- Prep now and cook later! They’re campfire ready in minutes and no dishes to wash so clean-up is a cinch!
Ingredients for Foil Packets
Sausage – This recipe uses precooked smoked sausage. There are lots of flavors so the possibilities are endless! Pre-cooked meatballs would work well in this recipe too.
Vegetables – For fresh veggies, use firm veggies like carrots, potatoes, peppers, mushrooms, or green beans that won’t overcook. If you’d like, make a separate foil packets for quick cooking veggies like zucchini, broccoli, cauliflower, or asparagus.
Seasoning – This homemade Italian seasoning is so versatile with just a little garlic powder and paprika. Other seasoning blends to try are Greek seasoning, Cajun seasoning, and taco seasoning.
How to Make Foil Packet Meals
In the Oven:
- Toss all ingredients in a bowl with the seasonings.
- Divide mixture evenly over foil sheets.
- Seal the packets and bake until the potatoes are tender.
- Open the packets and broil until the veggies are lightly browned.
On the Grill:
- Grill prepared packets seam-side down and cook until the potatoes are tender, flipping them halfway through.
Pro Tips for Foil Packets
- Cut firmer veggies (like potatoes) smaller so they cook quickly.
- Don’t be afraid to experiment with different sauces or seasonings!
- Switch out the butter for leftover bacon grease for even more flavor!
- For more color on the packet, start with high heat and turn it down to medium heat as soon as you place the packets on the grill. Don’t flip the packets too much.
- For outings, keep prepared sausage and veggie foil packs in zippered bags on ice until ready to cook.
- Freeze packets in zippered bags for up to 4 weeks and let them thaw before cooking. NOTE: Poke a small hole in the bottom to let the liquid drain out instead of taking them apart before cooking.
Campfire Faves
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Sausage and Veggie Foil Packs
Equipment
Ingredients
- 1 pound Smoked Turkey or Chicken Sausage sliced diagonally
- 2 cups baby potatoes halved or quartered if larger
- 2 cups mixed vegetables* cut into bite sized pieces
- 1 small onion sliced
Seasoning Mix
- ¼ cup melted butter
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F or the grill to medium-high heat (approximately 375-400°F).
- Cut four 12 x12 sheets of foil and set aside.
- Combine the seasoning mix in a small bowl.
- Place the sausage and vegetables in a large bowl and add the seasoning mix. Toss well to coat.
- Divide the mixture evenly between the 4 prepared sheets of foil. Fold the foil and roll the edges to seal the packets.
To Bake
- Place foil packets on a baking sheet, seam side up. Bake in the preheated oven 30-35 minutes or until the potatoes are tender.
- Carefully open the foil pack (the steam will be hot) and turn the oven to broil on high. Broil the packets for 2-3 minutes or until lightly browned or place on a heated grill pan for a couple of minutes if desired.
Video
Notes
Place the foil packets on the grill, seam side down for 20 minutes. Flip the foil packets over and grill an additional 8-10 minutes or until vegetables are tender. Avoid flipping the packets too soon so they can caramelize a bit. *Choose firmer vegetables like carrots, peppers, green beans, potatoes, & mushrooms. If you’d like to include quicker cooking vegetables, place them in a separate packet and add them to the grill during the last 10 minutes of cooking.
- Cut firmer veggies (like potatoes) smaller so they cook quickly.
- Don’t be afraid to experiment with different sauces or seasonings!
- Switch out the butter for leftover bacon grease for even more flavor!
- For more color, start with high heat and turn it down to medium-high heat as soon as you place the packets on the grill. Don’t flip the packets too much. Larger veggies or sausage pieces can be added directly to the grill for a few minutes before serving if desired.
- For outings, keep prepared sausage and veggie foil packs in zippered bags on ice until ready to cook.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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My husband and I really liked this recipe. We will definitely make this again. We really liked having this on top of zucchini instead of pasta as we are trying to loose weight. I made this with mild Italian ground pork. I also pre-baked the zucchini for 8 min as another reviewer mentioned to make sure the zucchini was cooked Thank You so much for another amazing recipe
I am so glad you loved this recipe Kat!
This is delicious so quick and easy flavors blended great my husband ❤️ Said it needs to be a regular.
I am so happy to hear this recipe was a hit Cheree!
Instead of turkey/chicken sausage I used sweet italian. Instead of butter, I sauteed the onion in TB of bacon fat and then browned the sausage pieces!!!! Fantastic recipe!!
Excellent and easy!
I am so glad you enjoyed this recipe Tracy!
yummy