Chelsea's Messy Apron

Simple, healthy recipes without sacrificing taste!

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Easy Tin Foil Sausage and Veggies Dinner

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These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the very best seasoning mix. Recipe from chelseasmessyapron.com

These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. This easy tin foil sausage and veggies dinner is sure to be a family favorite this summer!

These delicious and easy sausage tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. Recipe- chelseasmessyapron.com
I am going to warn you all right now that I am totally & 100% obsessed with tin foil dinners and there may be about 500+ more tin foil dinners showing up in the next couple of weeks here (sneak-peak: there is a tin foil lemon parmesan crusted salmon coming soon that is ??). This recent obsession with tin foil dinners is really just a rediscovery. My mom made a very traditional tin foil dinner every few weeks for us growing up. She’d cook them in the oven year round and we as kids loved them.

I’ve figured out why she liked them so much too — they are SO easy to assemble and the results are well worth the little effort of putting them together.

Not to mention clean up because that is pretty much nonexistent. I mean, eat it out of foil and then chuck out the foil and…wash your fork?? That is the kind of kitchen clean up I’m all about!

TIN FOIL SAUSAGE DINNER! These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. Recipe from- chelseasmessyapron.com

There are two things that make these tin foil dinners extra special.

The first: the easy seasoning mix. I’ve had some less than exciting (read: bland) tin foil dinners in the past where all the salt and pepper in the world doesn’t make them all that much more exciting. These are not like that at all. They’ve got just the right level of seasonings without requiring a million different spices. In fact there are only 6: dried oregano, dried parsley, paprika, garlic powder, pepper and seasoned salt.

Those spices + olive oil and you’ll be amazed how the simple mixture transforms the veggies and sausage.
These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. Recipe via chelseasmessyapron.com

And the second: the turkey sausage. For these foil packs, I use Butterball Hardwood Smoked Turkey Sausage and it is honestly out of this world delicious! It’s got an amazing authentic smoked flavor which is only enhanced by being thrown on the grill. It’s juicy, flavorful, and the perfect complement to the spices and veggies.

My family is a huge fan of turkey — we love plain turkey, turkey burgers, turkey bacon, and turkey sausage so I’m super excited that I’ll be sharing three more turkey recipes over the next few months. Turkey is definitely not just for the holiday season and I’m so excited to share the other recipes I have planned!

This turkey sausage dinner is healthy, flavorful, protein-packed, and best of all so simple to make. It’s the perfect BBQ summer recipe. 
These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. Recipe from chelseasmessyapron.com

Don’t forget to PIN this recipe to your summer recipe boards!

More grilling:

4.93 from 28 votes
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Easy Tin Foil Sausage and Veggies Dinner
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
 

Easy to assemble sausage and veggie foil pack meals.

Course: Dinner
Cuisine: American
Servings: 4 -6
Calories: 330 kcal
Author: Chelsea
Ingredients
  • 1 red bell pepper
  • 2 ears corn
  • 1/2 large yellow onion 1 medium
  • 4-5 small red potatoes
  • 1 medium sized zucchini
  • 1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
  • 5 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • Seasoned salt and pepper
  • Optional: chopped parsley
Instructions
  1. Cut the top off the pepper and remove the seeds. Thinly slice.
  2. Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
  3. Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.
  4. Coin the zucchini.
  5. Coin the turkey sausage.
Assemble
  1. Preheat the grill to medium heat.
  2. In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
  3. Add seasonings mixture to the veggies + meat and toss well.
  4. Place 2 pieces of tin foil on top of each other.
  5. Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
  6. Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.
  7. Remove and top with freshly chopped parsley if desired.
OVEN
  1. I haven't personally tried these in the oven but I'd recommend 400 degrees for around 30-35 minutes.

 

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Comments

  3. I’ve been looking for summery dinner ideas and this looks perfect! I have a question though, do you need to worry about the high moisture veggies like the peppers and zucchinis getting everything soggy, or does it all just cook out nicely?

    Reply

    • If you cook the packets at the right temperature for the right amount of time it should all come out nicely 🙂 I cut the potatoes pretty small so they cook quicker and the zucchini and peppers are cut bigger so they cook slower. The few times we’ve made these the veggies have all been quite crisp tender and delicious! The turkey sausage really only needs about 12 minutes in a foil packet so its just a matter of getting the veggies crisp tender 🙂

      Reply

  4. I’m going to make these tonight!! Is it possible to use butter instead of olive oil?? I love your recipes so much!!

    Reply

    • Ah thank you so much Kala! I appreciate that! 🙂 I hope you love this dinner! And I haven’t tried butter but I don’t see why that wouldn’t work. You’ll have to let me know 🙂

      Reply

      • 5 stars
        Oh my goodness, these were DELISH!!! I did make them with light butter, and I used vegetarian sausages for mine! My hubby LOVED them too!!! I did have an issue with the bottom burning some, but that was totally my fault. I had the grill pan too high and didn’t check on them when I should have! I was making a pie at the same time… ? We just left the burnt layer out, and everything else was perfect!! Soooo yummy! Thanks SO much for the recipe!!! ?

        Reply

        • I’m so, so thrilled you enjoyed these! 🙂 And sorry about the burnt layer, I’m glad the top was still edible! Thanks for leaving a comment about what you changed with the butter Kala! 🙂

          Reply

    • Thank you so much Micaela! 🙂 I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.

      Reply

      • 5 stars
        I have these in the oven for dinner tonight. I added a few chunks of chicken thigh to each packet. It smells AMAZING! I can’t wait to taste it! Thanks for sharing all your recipes:-)

        Reply

      • 5 stars
        Par boil the potatoes first for about 10 minutes and then put them in the packets if you’re going to put them in the oven! That’s what I did after I failed the first time and it worked great!

        Reply

  6. How long and at what temp could these be made in the oven? It would be nice if you could add that to these recipes for those of us without a grill.

    Reply

    • Sorry Faith, I haven’t personally tried these in the oven, so I can’t say for sure. But I would try 400 degrees around 30-35 minutes.

      Reply

      • 5 stars
        I have made a Tin Foil Hamburger Steak with veggies. Depending on how big the potato pieces are, it should only take about 35 minutes @ 400 Degrees. Check the potatoes and take it out of the oven when they are done. Going to try this, it looks so good and it is really good for you! Love my veggies!

        Reply

      • 5 stars
        Hi I have made these are pockets quiet a few times! And I’ve made them in the oven and the grill! And it is amazing either way!! The only difference is, you get that grill flavour! But they are very good made in the oven! But what I have tried is I have added a very tiny drop of smoke flavour in some tin foil and put it under the the pan on lower rack. Hope this helps .

        Reply

        • Thank you so much for sharing your tips Doreen! The smoke flavor is a great idea too! 🙂

          Reply

        • Did you cut them into pretty small pieces? These also need a longer time period in the oven than on the grill.

          Reply

  7. How do I cook these in the oven? How high and how long? Thanks! Can’t wait for the next recipes.

    Reply

    • I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.

      Reply

  8. 5 stars
    Tried this last night – YUM! Quick and easy, best of all tastes GREAT! Trying another version for dinner tonight!

    Reply

    • I haven’t tried chicken, but I’ve found with other foil pack recipes that a 7 ounce piece of boneless skinless chicken breasts cooks at a 400 degree F oven for about 35-40 minutes. Hope that helps!

      Reply

  10. This looks delicious and I can’t wait to try it. Can you please clarify about the foil…do you close it all the way or leave it open like a bowl? Thank you!

    Reply

    • Seal it tightly; it shouldn’t be open at all 🙂 You can watch the video (above the recipe) to see how it’s sealed!

      Reply

  11. Wondering where the color comes from if they’re steamed inside the foil? I feel like mine wouldn’t look like this! Looks yummy though and great idea!

    Reply

    • Thanks Danielle! For photographic effects I did dump the tin foil dinner into a skillet afterwards to get it a little browned. The things we do for appetizing photos 🙂

      Reply

  12. this looks deliciuos! i am going to try very soon. what would you recommend for crock pot cooking time?

    Reply

    • I’ve never tried cooking tin foil packets in a crockpot so I really have no clue, sorry! I wish I could be of more help

      Reply

  13. 5 stars
    Thank you so much for sharing. My 4 yr old granddaughter has allergies real bad and is allergic to anything pork which covers alot of food so we buy turkey everything this will give her something different to eat and not just the same thing all the time. Again thank you for sharing.

    Reply

    • You are so welcome Vicky! 🙂 I hope you all enjoy this recipe! Thanks for the comment!

      Reply

  14. 5 stars
    This looks so good!

    I’m making mine tonight, but using regular spicy sausage links. Would you recommend cooking the sausage on the stove top first, or putting it in the foil packs raw? I will be making it in the oven.

    Reply

    • Thank you Beth! Yes, the sausage links will need to be cooked a bit first to cook in the same amount of time 🙂 Enjoy!

      Reply

  15. 5 stars
    Made these for dinner tonight in the oven. 400 for half hour is perfect. I added grape tomatoes to mine. So yummy! I’m glad I found you in Pinterest.

    Reply

  16. 5 stars
    I am definitely ready for 500 more of these recipes. What a great idea for a different bbq meal on a hot summer day.

    Reply

  17. 5 stars
    Thank you so much for a delicious easy dinner! I made if for company and all loved it! I used kielbasa (personal preference) sausage but that was the only substitution. The vegetables were tender and the flavor infused wonderfully! I was surprised that the corn was so good and not over done. Makes me want to try foil wrapped corn by itself in the future. Again, thank you!

    Reply

    • Awesome!! I’m so thrilled that these packets were so well enjoyed by everyone! 🙂 Thanks for the comment Linde!

      Reply

    • Have you checked near the paper products? I’ve never known a grocery store to not have tin foil! You can try parchment paper and make sure get an extra large piece so you can fold it very tightly and seal it completely or even try buying tin foil online.

      Reply

  19. 5 stars
    I’m a guy… so many different kinds of seasoned salt and seasoned pepper… I have some… but, also, contain so many other weird big word ingredients… need a which one ?? suggestion… and sounds so much more awesome than some foils I have made… I like grilled on evening campfire… beside a trout stream… with wine… and a blond… this is now into my signature recipe book… thank you so much…

    Reply

    • You’re welcome, I hope you enjoy these! I enjoy Lawry’s seasoned salt and just use regular cracked pepper 🙂

      Reply

  20. My 12 year old grand daughter prepared this for her family at my house yesterday, it was loved by all, our secret weapon was a new trash can liner to toss all of the veggies with the olive oil seasoning mixture, worked beautifully and insured even coverage for the meat and veggie moisture, then she loaded each foil pack in assembly line fashion, very proud of her. She followed your recipe like a pro

    Reply

    • What a great idea to use the trash can liner!! I’m so thrilled you all enjoyed it and what a great cook your granddaughter is! 🙂 Thanks for the comment!!

      Reply

  21. 5 stars
    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.

    Reply

  22. 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!

    Reply

    • 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!

      Reply

  23. 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!!’

    Reply

    • 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 🙂

      Reply

  24. 5 stars
    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

    Reply

    • I’m so thrilled you and your family enjoyed this recipe! Thanks so much for taking the time to leave a review Todd! 🙂

      Reply

  26. 5 stars
    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!

    Reply

    • 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 🙂

      Reply

    • I’ve never precooked them! If you cut them small enough they should cook just fine with all the other ingredients 🙂

      Reply

    • 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!

      Reply

  29. Ok, we tried this recipe last night and it was a total success! Thank you so much! Definitely an addition in our home.

    Reply

    • If you leave the foil packets in one place for a long time over a hot grill you’ll get some of those charred marks 🙂

      Reply

  35. 5 stars
    I don’t cook often. I cooked this for my family and we all loved it! Thanks to you I got lots of compliments and the encouragement to cook more. Thank you!

    Reply

    • Yep! 🙂 They’re big enough you can hold them up, or just slice the corn off the cob.

      Reply

  38. Hi! Just went to the store to try these tonight! I bought the fat chicken sausage for me and the sweet Italian pork sausage for my husband. Can I proceed with the same exact preparation and cooking steps or do I need to alter? If so, how? Thanks so very much!!

    Reply

  39. 5 stars
    I have to put mine in an oven since we aren’t allowed grills on our balconies. I bake at 400º for 45 minutes or until vegies are done. Comes out great!

    Reply

  40. Thank you Chelsea. I’ve enjoyed your sheet pan recipes and this one was no different. I tried this in the oven and loved it. * only addition I’d recommend is perhaps a bit more seasoning salt.(personal preference)

    Reply

  41. 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.

    Reply

    • 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?

      Reply

  42. 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!

    Reply

    • 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 🙂

      Reply

  43. 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?

    Reply

    • 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!

      Reply

      • Oohh sounds perfect! You nailed it! I’m so glad you guys enjoyed! And I hope your camping trip was a blast! 🙂

        Reply

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

    Reply

  46. 5 stars
    This is my go to recipe when looking for something quick & easy to make! I do use the oven method (400° 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!!!

    Reply

  47. 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 didn’t like eating it that way. It is definitely a must try recipe. So easy!

    Reply

  49. 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 jalapeño, 1/2 of a large red onion, dried Italian herbs, onion powder, garlic powder, black pepper, and a little Lawry’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!

    Reply

  51. 4 stars
    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.

    Reply

  52. 5 stars
    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!

    Reply

    • 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! 🙂

      Reply

  53. 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.

    Reply

  54. 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! =)

    Reply

    • 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.

      Reply

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