Sausage and Veggie Foil Packs


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 and Veggie Foil Packs cooked on a baking sheet

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 to make Sausage and Veggie Foil Packs on a baking sheet

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:

  1. Toss all ingredients in a bowl with the seasonings.
  2. Divide mixture evenly over foil sheets.
  3. Seal the packets and bake until the potatoes are tender.
  4. Open the packets and broil until the veggies are lightly browned.

On the Grill:

  1. Grill prepared packets seam-side down and cook until the potatoes are tender, flipping them halfway through.
cooked Sausage and Veggie Foil Packs

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

Did your family love these Sausage and Veggie Foil Packets? Leave us a rating and a comment below!

cooked Sausage and Veggie Foil Packs

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Sausage and Veggie Foil Packs

Perfectly seasoned and loaded with sausage & fresh veggies, these foil packs are as easy as it gets!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

  • 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.

To Grill
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.

5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Calories: 432 | Carbohydrates: 35g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1396mg | Potassium: 1001mg | Fiber: 7g | Sugar: 2g | Vitamin A: 5319IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 3mg

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
cooked Sausage and Veggie Foil Packs on a sheet pan with a title
Sausage and Veggie Foil Packs cooked with writing
cooked ingredients in a bowl to make Sausage and Veggie Foil Packs with writing
Sausage and Veggie Foil Packs ingredients in a bowl and in tin foil with writing




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