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!
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!
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.
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.
Don’t forget to PIN this recipe to your summer recipe boards!
More grilling:
- Foil Pack Creamy Salsa Verde Chicken reader favorite
- Cilantro Lime Chicken
- Pineapple Chicken
- Burger Recipe best burgers with an amazing sauce
- Honey lime chicken
Easy to assemble sausage and veggie foil pack meals.
- 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
- Cut the top off the pepper and remove the seeds. Thinly slice.
- Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
- Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.
- Coin the zucchini.
- Coin the turkey sausage.
- Preheat the grill to medium heat.
- 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.
- Add seasonings mixture to the veggies + meat and toss well.
- Place 2 pieces of tin foil on top of each other.
- 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.
- Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.
- Remove and top with freshly chopped parsley if desired.
- I haven't personally tried these in the oven but I'd recommend 400 degrees for around 30-35 minutes.
Tori//Gringalicious says
This looks amazing, Chelsea! I am so all over this dinner inspiration, so my kinda thing!!!
chelseamessyapron says
Thank you so much Tori! 🙂
Becky says
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?
chelseamessyapron says
I use smoked turkey sausage so no need to cook it beforehand 🙂
Dee says
How many foil packets for this recipe?
chelseamessyapron says
It’s really up to you and how full you want to pack each packet! I recommend doing 6 🙂
Sarah Wasden says
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?
chelseamessyapron says
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 🙂
Kala says
I’m going to make these tonight!! Is it possible to use butter instead of olive oil?? I love your recipes so much!!
chelseamessyapron says
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 🙂
Kala says
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!!! ?
chelseamessyapron says
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! 🙂
Micaela says
These look amazing! Can these be done in the oven if a grill isn’t available?
chelseamessyapron says
Thank you so much Micaela! 🙂 I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.
Micaela says
Thanks! Going to try this tonight!
Micaela says
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:-)
Olivia says
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!
Olivia says
45 minutes in the oven after par boiling the potatoes for 10!
Faith says
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.
chelseamessyapron says
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.
Sharon Eskew says
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!
chelseamessyapron says
Thank you so much Sharon! 🙂 Appreciate you chiming in!!
Doreen says
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 .
chelseamessyapron says
Thank you so much for sharing your tips Doreen! The smoke flavor is a great idea too! 🙂
Danielle says
I tried it in the oven but the potatoes weren’t done
chelseamessyapron says
Did you cut them into pretty small pieces? These also need a longer time period in the oven than on the grill.
Lorna Groundwater says
How do I cook these in the oven? How high and how long? Thanks! Can’t wait for the next recipes.
chelseamessyapron says
I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.
Evelyn Finney says
Tried this last night – YUM! Quick and easy, best of all tastes GREAT! Trying another version for dinner tonight!
chelseamessyapron says
Awesome!! I’m so thrilled you enjoyed these foil packs! Thanks for the comment Evelyn!
Chris says
Have you tried with chicken? What would you suggest for time difference if I used it. Thanks!
chelseamessyapron says
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!
Kenza says
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!
chelseamessyapron says
Seal it tightly; it shouldn’t be open at all 🙂 You can watch the video (above the recipe) to see how it’s sealed!
Danielle says
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!
chelseamessyapron says
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 🙂
Norma Boulware says
this looks deliciuos! i am going to try very soon. what would you recommend for crock pot cooking time?
chelseamessyapron says
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
vicky felty says
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.
chelseamessyapron says
You are so welcome Vicky! 🙂 I hope you all enjoy this recipe! Thanks for the comment!
Beth says
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.
chelseamessyapron says
Thank you Beth! Yes, the sausage links will need to be cooked a bit first to cook in the same amount of time 🙂 Enjoy!
Jennifer says
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.
chelseamessyapron says
So glad to hear these were a hit!! Thanks so much Jennifer! 🙂
Dave says
I am definitely ready for 500 more of these recipes. What a great idea for a different bbq meal on a hot summer day.
chelseamessyapron says
Oh good haha! I’ve been sharing a lot 🙂 Thank you Dave!
Linde says
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!
chelseamessyapron says
Awesome!! I’m so thrilled that these packets were so well enjoyed by everyone! 🙂 Thanks for the comment Linde!
Robert Victor says
I can’t find tin foil at any of my local grocers.
chelseamessyapron says
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.
DEBE CASTRO says
It’s also called Alumium foil! Fyi. Every store that I know has it, even The dollar stores.
chelseamessyapron says
Thanks Debe! 🙂
andrew birkenfeld says
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…
chelseamessyapron says
You’re welcome, I hope you enjoy these! I enjoy Lawry’s seasoned salt and just use regular cracked pepper 🙂
Cheer says
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
chelseamessyapron says
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!!
Katy says
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.
chelseamessyapron says
Yeah!!! Makes me so happy to hear that! Thank you so much for the comment Katy 🙂
Kayla Soriano says
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!
chelseamessyapron says
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!
Brenda Ray says
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!!’
chelseamessyapron says
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 🙂
Todd Briggs says
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
chelseamessyapron says
I’m so thrilled you and your family enjoyed this recipe! Thanks so much for taking the time to leave a review Todd! 🙂
Tomax says
Have you tried a spicy version of this. Sounds kinda like what they have at crab boil places.
chelseamessyapron says
Hi Tomax! Here’s a great spicy version: https://www.chelseasmessyapron.com/tin-foil-sausage-veggies-jambalaya/
Beth Ellen says
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!
chelseamessyapron says
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 🙂
Lena says
Delicious and appealing however the potatoes need to be partially precooked.
chelseamessyapron says
I’ve never precooked them! If you cut them small enough they should cook just fine with all the other ingredients 🙂
RRR says
Can you make this ahead a time and keep in fridge til’ ready to cook? What would cooking time be then?
chelseamessyapron says
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!
Cristy Burke says
Ok, we tried this recipe last night and it was a total success! Thank you so much! Definitely an addition in our home.
chelseamessyapron says
Yay! I’m so thrilled to hear this dinner was a hit! Thanks for the comment Cristy!
Angie says
Im going to try this today for my Labor day meal. Has anyone tried this with the addition of shrimp?
chelseamessyapron says
Hopefully someone can chime in here! Sorry I haven’t tried these with shrimp yet!
Vanessa Price says
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!
chelseamessyapron says
Thank you so much Vanessa! 🙂 Your meal planning guides are impressive!
Jenny says
How would I get the grill charred marks if in the foil? Advice, tips or tricks? Thank you
chelseamessyapron says
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 🙂
Sally says
Tried it, loved it! So did the whole family! Thank you.
chelseamessyapron says
Yay! Happy to hear that! 🙂 Thanks for the comment Sally!
Lynette says
I just found this recipe on Pinterest . Do you know the sat.fat
chelseamessyapron says
Sorry I don’t; I’d recommend My Fitness Pal to get that information!
Robyn says
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!
chelseamessyapron says
Robyn, this makes me so happy! I’m glad you guys enjoyed!
10 Bhajans says
This looks delicious!
chelseamessyapron says
Thank you!! ?
Marilyn Stirrett says
So, you just eat the cob of the corn pieces?
chelseamessyapron says
Yep! 🙂 They’re big enough you can hold them up, or just slice the corn off the cob.
Kristie says
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!!
Marla says
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!
chelseamessyapron says
So glad you enjoyed it! Thanks for the comment Marla!
Nicolette says
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)
chelseamessyapron says
I’m so happy to hear you enjoyed this dish! Thanks for the comment Nicolette 🙂
Linda Binversie says
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.
chelseamessyapron says
So happy to hear that! Thanks for the comment 🙂
Stephanie says
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?
Carli says
How long will these keep? Can they be frozen afterwards? I made way too many packets! Haha. Thank you for sharing this delicious recipe!
chelseamessyapron says
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 🙂
Marina says
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?
Dale says
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!
chelseamessyapron says
Oohh sounds perfect! You nailed it! I’m so glad you guys enjoyed! And I hope your camping trip was a blast! 🙂
Jessica says
These look so good! Do you think I could package them up a few hours in advance and then cook them later??
chelseamessyapron says
Yes! 🙂 Enjoy!
Elena says
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.
chelseamessyapron says
That should be totally fine 🙂
Lydia says
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!!!
Amanda says
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!
chelseamessyapron says
MMMMM sounds delicious! I’m glad you were able to make it work for you! Hope you enjoy:)
Meg says
Instead of a foil pouch, could I use small foil pans as long as I covered them tightly with a layer of foil?
chelseamessyapron says
I think that would work out fine!
Meg says
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!
Meg says
Oops! Also 2 cobs of corn cut off the cob!
chelseamessyapron says
That sounds delicious! I’m so glad you guys enjoyed:)
Tania Sheff says
My family loved this dish! So easy to make and SO TASTY! Thanks, Chelsea!
chelseamessyapron says
Ahh i’m so glad to hear!! 🙂 Thanks Tania!
Charlotte says
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.
KAM511 says
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!
chelseamessyapron says
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! 🙂
Megan says
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.
chelseamessyapron says
Yes absolutely! It actually makes a great meal prep option! Thanks Megan! 🙂
Katie says
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! =)
Chelsea Lords says
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.