Easy Tin Foil Pack Garlic Butter Sausage and Veggies
These simple foil pack dinners can be prepped out in 15 minutes or less!
Yesterday (Father’s Day) we celebrated with my husband’s favorite food — grilled steaks, grilled corn on the cob, rolls, and a big berry salad. The husband started washing up some of the dishes to which I told him, “I got this, just relax, it’s Father’s Day!”
The toddler must have overheard this and decided he liked the word “relax.” For the rest of the day (and already this morning) he’s telling everyone to “just relax” and that “he’s got this.” Except when he’s told me to “just relax” and he’ll make breakfast this morning (“I got this”), he didn’t actually make breakfast.
Finally I asked him what “just relax” means and he said “it means play basketball.” No wonder he likes the words…
So today I’ve got another ultra easy foil pack recipe that is perfect for grilling over the campfire or grill!
BUT just in case you don’t have a grill, don’t want to turn on the oven, aren’t making a campfire anytime soon, or prefer to avoid tin foil in cooking I’ve got a whole list of various ways you can make this dinner. Here it goes:
- Stovetop: throw the entire mixture into a large dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the veggies are crisp tender (about 12-15 minutes) adding in additional olive oil as needed. (You’ll want to boil the cobs of corn separately)
- Oven (no foil): grab a large sheet pan and line it with foil OR parchment paper so that none of the tray is exposed. Pour the entire mixture over it and bake at 425 degrees F for about 30-35 minutes, flipping the ingredients around once at the halfway mark. Toss that tin foil or parchment paper and cleaning up the tray shouldn’t take more than a minute!
- Oven (foil packs): separate the mixture evenly into 4-6 sheets of heavy duty foil and wrap them so the foil is completely sealed. Don’t use more than 1 sheet of foil or these won’t cook properly. Throw them right in the oven (you can place the foil packs on a sheet pan if you want for easier placement/removal from the oven, but it isn’t necessary) and bake for 30-40 minutes. The time really depends on your preference — at 30 minutes, it’s cooked, but pretty crisp for those that like their veggies a bit more crunchy. At 35 minutes, I’d say everything is “crisp tender” and this is where we like to pull ’em out. For super tender veggies, leave them in 40-45 minutes!
- Grill (no foil): If you have a side burner on your grill, grab a large dutch oven skillet and add half of this mixture. Stir it around frequently, adding additional olive oil as needed, until veggies are tender (about 12-15 minutes). Again, you’ll want to either boil or grill the cobs of corn separately.
- Grill (foil packs): separate the mixture evenly into 4-6 sheets of heavy duty foil and wrap them so the foil is completely sealed. Place over a pre-heated grill (medium-high heat) and grill for 25-30 minutes. Make sure to check them at least once at around 10-15 minutes — if they are not pretty tender at this point, your grill needs to be hotter. Flip once in between the grilling process!
- Heavy Duty Foil
- 16 ounces Smoked Turkey or Chicken Sausage, coined
- 2 cups (~3/4 pound) baby red potatoes, quartered
- 2 cups (~3/4 pound) green beans, trimmed
- 3 corn on the cobs, sliced
- 4 cloves minced garlic
- 4-6 tablespoons unsalted butter
- 1 teaspoon paprika
- 1 and 1/2 teaspoon dried parsley
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon EACH: garlic powder and onion powder
- Salt and pepper
- Optional: fresh parsley, freshly grated Parmesan cheese
If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you'd like to avoid cooking in foil and won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)
Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Trim the green beans. Shuck the corn on the cobs and slice into thick coins.
Add the prepped sausage, corn, green beans, potatoes and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and a generous sprinkle of salt + pepper if desired). Toss until well combined.
Divide the mixture evenly among the prepared sheets of foil (4 sheets of foil for larger portions and 6 for slightly smaller portions) and place 1 tablespoon of butter in each packet or prepared baking pan (separate pats of butter evenly on top). Seal the foil packs tightly so no air escapes, but 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 insure your grill is hot enough). 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: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**
Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese on the beans, potatoes, and sausage.
Enjoy immediately!
More Amazing Foil Pack Dinners:
Sausage and Veggie Foil Packets
Foil Salsa Verde Chicken and Rice
Dana says
Could you use kielbasa instead of sausage?
Cathy says
We did and it was delicious!
Travis D. says
I have this recipe on the grill now, will finish comment when complete…….turned out AMAZING. Took about 20 minutes each side in a hot smoker with charcoal in the barrel. Will definitely be making this again
chelseamessyapron says
Thanks Travis! Haha I loved getting to experience your whole experience with this dish! 🙂 It’s definitely one of my favorites!
)
Shawnna Griffin says
hey girl- this looks so yummy!
Donna P. says
Looks delicious! I’m making it for dinner tonight.
chelseamessyapron says
I hope you love it! 🙂
Chris says
Hi!
I don’t see where to add the butter – unless I just missed it?
I am going to try this for dinner tonight .. looks delish!
Thanks:)
Christy says
I might be just missing it… but when do we add the butter and garlic??
chelseamessyapron says
In step 3 you add in the garlic with the veggies and in step 4 you add a tablespoon of butter to each packet. Enjoy!
Christy says
Thanks! We’ve made this twice now and love it!
Christine says
I was so excited when I had all the ingredients in the house. I made it with Trader Joes fire roasted corn and frozen green beans. I didn’t have potatos, so I put it over pasta. We loved it so much! My husband wants it once a week:) Thank you!!
Sandy says
Hi Chelsea…looking forward to trying your foil recipes. Have a ? for you: The Foil Pack Garlic Butter Sausage & Veggies says to not double wrap the aluminum foil (I assume because you indicated to use Heavy Duty Foil.) Your Tin Foil Sausage & Veggies Dinner (with zucchini) video shows you double wrapping with foil—was this because it was NOT heavy duty foil. Appreciate your clarification! Thanks so much for sharing these yummy recipes; so happy to have come upon 1 on Facebook & go to your site.
chelseamessyapron says
Yes, that’s correct Sandy! I used regular foil for that recipe and heavy duty for the garlic butter sausage and veggies 🙂 I’m glad you are enjoying the recipes, thank you so much for following along!
Liz says
These were delicious. We ended up using brats. The picture looks like you used zuccini and red peppers. I’ll have to remember that. The recipe seems easy to modify with what is on hand and will be great when my garden is producing.
chelseamessyapron says
Yay! I’m soo happy you enjoyed! Yes it’s definitely easy to modify with what veggies you want. Thanks Liz! 🙂
Shannon says
Could I use chorizo in this recipe?
chelseamessyapron says
I’ve never tried it, but I don’t see why not. Enjoy!
Sarah says
Could we use Beef Sausages?
Melanie says
We made this for dinner tonight and each had 2 helpings. I made it on a sheet pan with olive oil instead of butter, and we used red onions instead of onion powder, but the seasonings were amazing! This recipe is going onto the “make again” pile.
chelseamessyapron says
So thrilled to hear that! I’m glad this goes in the make again pile 🙂
Roz says
Delicious! I used Italian Brats (precook for about 10-15 min.in water), precooked my potatoes as mentioned above. I added green peppers along with remaining ingredients. Baked in the oven at 425, for 35 minutes. Everything was cooked perfectly. Will be adding this to my recipe box.
Thank you Chelsea!
chelseamessyapron says
So happy to hear this was a hit! Thanks for the comment Roz 🙂
Beverly says
I like to have all the nutritionals for recipes I use. I see on the nutritionals you posted with this recipe protein grams are missing. What are the grams of protein for this recipe?
Beverly says
Never mind, they just popped up. I can see them now. This looks so good, I am planning on making this as a sheet pan recipe. I’m planning on using various types of sausage until hubby finds the one he likes best. Thanks for a great recipe.
chelseamessyapron says
You’re welcome! Hope you both enjoy!
Kim says
Being fresh green beans do they get done?
chelseamessyapron says
I’ve never had a problem with them cooking through, but you can definitely blanch them first if you are worried 🙂 I know a few readers have had them more crisp than they’d like so they’ve blanched them before starting!
Susan says
Can you use chicken pieces instead of sausage?
Tina says
Wonderful dish. Added roasted red peppers. And used Polska Kielbasa for the meat. Definitely add the parmesan cheese. Really good will Blended dish the seasonings are amazing together.
chelseamessyapron says
Ooh roasted red peppers with this sounds amazing! I’m so glad you enjoyed! 🙂
Cyn says
I made this tonight I added mini peppers and Polska kielbasa it was the bomb!!! Thank you for this recipe.
chelseamessyapron says
YAY! So glad you enjoyed! 🙂
Monica P says
Tried this for the first time, although I didn’t have the corn =(. Delicious!!! I will definitely make this again. Thanks for sharing this recipe
Tammie says
When you make this on the sheet pan, do you cover the pan with foil? We loved them in the foil pockets, but I am feeling a little lazy & I am considering cooking them on the sheet pan instead.
chelseamessyapron says
Yes you can! I usually do parchment paper or my silpat liner but foil will work 🙂
Crissy says
This was delicious! I used frozen corn cobs cut into 3 pieces, would definitely use fresh next time as per your recipe. I also used a jalapeno cheese sausage, absolutely yummy!
Layla says
This was great. Some of the substitutions that I used were low-fat Hillshire Farm smoked sausage, Bird’s Eye frozen french cut green beans, onion for the onion powder, and instead of Italian seasoning we used Tony’s Creole seasoning. It was terrific!
chelseamessyapron says
So glad you enjoyed it! Thanks for the comment Layla 🙂
Sara says
Making these this week when we go camping! If I make them ahead of time will they stay fresh?
Kat says
The mix of the spices added a lot of flavor and I would make this again. Very easy to make. I cooked the sausage and vegetables in the oven using the parchment paper and it took the potatoes and green beans a lot longer to cook than the recommended time. Recommend blanching the green beans prior to cooking the combined ingredients.
Chelsea Lords says
Thanks for your feedback Kat! 🙂
Lindsay says
Just wondering if you could prep these a couple days ahead to go camping?? Then grill them maybe 2 days after prepping them? Thanks!
Ashley says
Holy crap this is soooo good! It was so easy to make as well. I would’ve never added all those spices together and it was the most flavorful combination. Definitely will be adding this to my regular rotation of meals. Going for a second helping now… yum! ?
Olivia Mendenhall says
YAYYY!! I am sooo happy to hear this! Thanks so much for your comment! 🙂
Melodi says
Will the paprika make it too spicy?
Chelsea Lords says
It depends on the brand and type of paprika you use. If you’re using McCormick sweet paprika, it shouldn’t be spicy at all. You can always add paprika after the fact, gradually to taste