Home > Dinner > Tin Foil Sausage and Veggies Dinner Tin Foil Sausage and Veggies Dinner June 24, 2019 | 142 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This tasty and simple Tin Foil Sausage and Veggies Dinner combines smoked sausage, sweet corn, crisp bell peppers, tender potatoes, and fresh zucchini with olive oil and an incredible seasoning blend. Throw everything in some tin foil and bring it along camping or throw it on the grill. No campfire or grill? No problem, these family-friendly foil packs can also be baked in the oven! Try some of our other foil pack meals next like these hobo foil packets, foil pack French dip sandwiches, or foil pack Philly cheesesteak dinners. Tin Foil Sausage and Veggies Dinner Fair warning that I am completely obsessed with tin foil dinners and there may be about 500 more tin foil dinners showing up in the next couple of weeks here. This recent obsession with tin foil dinners is really just a rediscovery. Growing up, my mom made tin foil dinners every few months — either over a campfire while we were camping or even in the oven when it was snowing outside! We, as kids, loved them. I’ve figured out why she liked them so much too — they are so easy to assemble, clean-up is practically non existent, and the kids go nuts over having their own packet of food. Tin Foil Sausage and Veggies Ingredients These foil pack meals aren’t complicated, but you’ll want to make sure you have the ingredients uniformly prepared (to recipe specifications) so that everything can be ready at the same time. Here’s a quick run-down on the main ingredients: Smoked Sausage: To keep these foil packets on the healthier side, I often use smoked turkey sausage or chicken sausage. We love Butterball’s® Hardwood Smoked Turkey Sausage or Hillshire Farm Smoked Turkey Sausage best (not sponsored). Any smoked sausage works (beef, pork, turkey, chicken, or a blend of these meats). Red potatoes: The potatoes take the longest to cook, so it’s important to cut them small so they’ll cook in time. I use baby red potatoes, and cut them into 4-8 small pieces depending on how large the potatoes are. The potato pieces should be no bigger than 1 inch in size. I also love using Yukon gold (sometimes just called gold or yellow potatoes) in this recipe — they’ve got a delicious buttery flavor. You can peel the potatoes, but the peel is so delicate on Yukon golds, I don’t even notice it so I don’t bother peeling. Fresh corn: We love fresh sweet corn in these foil packs! This ingredient can be very tricky to cut down; I recommend using a very sharp chef’s knife. Place the knife where you’d like to cut and then place a thick kitchen towel on top of the knife. Use the palm of your hand to firmly press down on the towel-covered knife; you’ll need to use some muscle here! Diced yellow onion: The more finely the onion is diced, the better it integrates into the dish, adding a nice flavor to everything. Large chunks of onion won’t cook as nicely and could even remain crunchy after this dish is cooked. Ingredients Continued Red bell pepper: We love the sweetness and crispness of a sweet bell pepper in these tin foil sausage & veggie packs. Any sweet bell pepper works, you could even use a green bell pepper, but it’s less sweet. Zucchini: This ingredient pairs nicely with the corn and peppers — especially if you’ve got garden ripe veggies! Be sure to cut the zucchini into thick coins to avoid mushy or water zucchini. Olive oil: Everything gets tossed in a nice coating of olive oil which adds flavor and ensures everything cooks nicely. Seasoning blend. The seasoning blend in these tin foil sausage & veggie packs is simple, but packs a punch! Don’t shy away from adding additional salt and pepper at the end, veggies need a lot of seasoning! QUICK TIP Other optional ingredients: If you’d like to add some more pizzazz to these tin foil packets (which I do recommend if they’re being baked in the oven since you’re missing out on the flavor coals or the grill adds) toss on some fresh chopped parsley, basil, or cilantro. Add a sprinkle of cheese — such as a sharp cheddar or Parmesan cheese. You can also add a dip or sauce to serve alongside. This 3-ingredient copycat Chick-Fil-A sauce is delicious! And honestly, my boys love the sausage with ketchup or fry sauce! Tin Foil Sausage and Veggies Tips Fully seal the foil packets, but leave room for steam to circulate. Generously spray the foil to keep the veggies from sticking. Season to taste; after pulling these foil pack sausage and veggies dinners from the oven or grill, let them cool for a few minutes and then taste for seasoning — the packets might need a pinch more of salt and/or pepper to make the flavors come alive. Use heavy duty foil which ensures everything stays nicely in these packets and they don’t easily rip or tear. Heavy duty foil is much thicker and stands up to heat better. See “quick tip” below for how to seal up these packets easily! 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 garlic butter 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tin Foil Sausage and Veggies Dinner 4.94 from 30 votes - Review this recipe This tasty and simple Tin Foil Sausage and Veggies Dinner combines smoked sausage, sweet corn, crisp bell peppers, tender potatoes, and fresh zucchini with olive oil and an incredible seasoning blend. Throw everything in some tin foil and bring it along camping or throw it on the grill. No campfire or grill? No problem, these family-friendly foil packs can also be baked in the oven! SAVE TO RECIPE BOX Print Recipe Tin Foil Sausage and Veggies Dinner 4.94 from 30 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This tasty and simple Tin Foil Sausage and Veggies Dinner combines smoked sausage, sweet corn, crisp bell peppers, tender potatoes, and fresh zucchini with olive oil and an incredible seasoning blend. Throw everything in some tin foil and bring it along camping or throw it on the grill. No campfire or grill? No problem, these family-friendly foil packs can also be baked in the oven! Course Dinner, Main Course Cuisine American, Healthy Keyword Tin Foil Sausage and Veggies Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4 -6 Calories 330kcal Author Chelsea EquipmentHeavy Duty FoilOlive oil cooking spray Ingredients1 red bell pepper2 ears sweet corn3/4 cup (100g) diced yellow onion (1/2 large onion)2-1/2 cups (365g) diced red potatoes (~3-5 smal potatoes)1-1/4 cups (180g) coined zucchini (1 small-medium zucchini)1 package (13 oz.; 368g) Hardwood Smoked Turkey Sausage5 tablespoons (60g) extra virgin olive oil1 tablespoon EACH: dried oregano, dried parsley flakes1 teaspoon EACH: paprika, garlic powderSeasoned salt and pepperOptional: Parmesan cheese, fresh chopped parsley Note 1 InstructionsPREP: Preheat the grill to medium-high (450 degrees F) heat or preheat the oven to 425 degrees F. Prepare 4 large (2 feet each) sheets of HEAVY DUTY foil; lightly spritz with cooking spray.VEGGIE PREP: Cut the top off the pepper and remove the seeds then very thinly slice. If the slices are long, cut in half lengthwise. Remove husk from corn and cut into 1-inch discs. This can be tricky to cut down; I recommend using a very sharp chef’s knife. Place the knife where you’d like to cut and then place a thick kitchen towel on top of the knife. Use the palm of your hand to firmly press down on the towel-covered knife; you’ll need to use some muscle here! Finely dice the yellow onion. Cut washed (no need to peel) potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size, they should be about 1/2-inch thick pieces. Cut the turkey sausage into 1/2-inch thick coins.SEASON: Add the prepped veggies and sausage to a very large bowl. Drizzle on the olive oil and add in all of the seasonings (oregano, parsley, paprika, garlic powder, and salt/pepper to taste; I add 3/4 teaspoon fine sea salt and 1/2 teaspoon pepper). Toss until ingredients are well combined.PREPARE PACKETS: Divide the mixture evenly among the prepared sheets of foil (this comes out to about 2 cups (375g) per packet). Seal the foil packs tightly so no air escapes, but there is still room for air to circulate. Do not double up foil (only one sheet of foil per pack).GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to ensure grill is hot enough -- See Note 2). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Spread everything in an even layer on a parchment paper lined sheet pan and bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. ENJOY: Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and if desired, freshly grated Parmesan. Video Recipe NotesNote 1: We do find these lacking a bit of flavor when baked instead of cooked over hot coals or on the grill (these methods add more flavor) so you may want some extra salt and pepper as well as some Parmesan cheese. You may even like a honey mustard sauce to serve alongside. Note 2: When checking packet doneness, only check one packet. Every time a packet is opened, all the steam releases and they take longer to cook. Nutrition FactsCalories: 330kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Is the sausage cooked first? And. I’m thinking about putting them in a roaster over… like one you plug in. Still 400°? 35-40 minutes? Reply
It’s really up to you and how full you want to pack each packet! I recommend doing 4 up to 6 🙂 Reply
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! Reply
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
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
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
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
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
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
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
Did you cut them into pretty small pieces? These also need a longer time period in the oven than on the grill. Reply
How do I cook these in the oven? How high and how long? Thanks! Can’t wait for the next recipes. Reply
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
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
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
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
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
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
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
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
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
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
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
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
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
Got small individual size foil pans at dollar store, cover tightly with foil – no leakage and reusable. Reply
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
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
Hi Tomax! Here’s a great spicy version: https://www.chelseasmessyapron.com/tin-foil-sausage-veggies-jambalaya/ Reply
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
Can you make this ahead a time and keep in fridge til’ ready to cook? What would cooking time be then? 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
Ok, we tried this recipe last night and it was a total success! Thank you so much! Definitely an addition in our home. Reply
Im going to try this today for my Labor day meal. Has anyone tried this with the addition of shrimp? Reply
Great recipe for a busy week day! I’ve included the link on my most recent Weekly Meal Plan: http://thecheerfulkitchen.com/archives/857#.V-WPzLUWGRs I hope a lot of my readers try it out! 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
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
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
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
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
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
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
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
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
These look so good! Do you think I could package them up a few hours in advance and then cook them later?? Reply
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
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
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
Instead of a foil pouch, could I use small foil pans as long as I covered them tightly with a layer of foil? Reply
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
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
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
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
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
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? Reply
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! Reply
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!! Reply
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. Reply
Has anyone cooked these sausage veggie foil packets over camp fire? About how long should I plan on? Thanks. Reply
Has anyone cooked these sausage veggie foil packets over camp fire? About how long should I plan on? Thanks. Reply
I make these everytime we go camping and they are AWESOME…..I just throw them on the fire/coals. Just make sure you turn/rotate them regularly or else the bottom will burn. Reply
Made these for the first time, and you were right, they were very flavorful and we loved them. This will be a recipe that will continue to make when we camp! Reply
Your recipes sound delicious. We have several variations of what we grew up making but ours were called hobo dinners. Reply
Yes and we love it…my granddaughter & family made it too and they wanted 2nds even if Mom didn’t have extras!! Love it… I have a question though about the recipe box. It doesn’t always save them so them I have to find it again on your site. Do you only allow so many saved?? Also how do I delete some that I tried and family vetoed it?? Thank you in advance, Vicki Riley [email protected] Reply
So happy to hear it! 🙂 You can save as many as you’d like! If you’d like to remove one, go to the recipe page and click the “save to recipe button” and it will remove the highlight from that which will also remove it from the recipe box! 🙂 Reply
