Garlic Butter Sausage & Veggies (In Foil Packs)

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Easy Foil Pack Garlic Butter Sausage & Veggies with smoked sausage, red potatoes, sweet corn, and crisp green beans. Toss everything with a simple (but flavor-packed) seasoning blend, add some butter, and throw these packets on the grill or in the oven. These simple foil pack dinners can be prepped out in 15 minutes or less!

Try some other tin foil favorites like these Hobo Foil Packets, this Tin Foil Jambalaya, or these Foil Pack Philly Cheesesteak Dinners.

Overhead image of two garlic butter sausage and veggies in foil packs

Garlic Butter Sausage & Veggies

Camping is a favorite activity of ours when the weather heats up and you know I’m all about foil pack meals over the campfire! But beyond camping, foil pack meals make for a fun meal — the prep is easy, clean-up is even easier, and kids go crazy over having their own little packet of food.

These Garlic Butter Sausage & Veggies foil pack meals check off all the boxes: they deliver easy prep, are easy to clean up, and are sure to be a hit with the kids; in fact, my kids can’t get enough of this meal!

If you aren’t sure about cooking in foil, you can still enjoy this meal, be sure to read below under “alternate cooking methods.”

Ingredient shot showing everything that goes into this meal

Garlic Butter Sausage & Veggies Ingredients

  • Fresh corn. We love fresh sweet corn — there is nothing better in the summer! This ingredient can be very tricky to cut into rounds; 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!
  • Smoked sausage. Any smoked sausage works, and we like a hardwood-smoked turkey sausage best; it keeps things nice and healthy, plus tastes great!
  • Minced garlic. I recommend dicing your own garlic here, so it doesn’t burn in the foil pack.
  • Diced potatoes. Any potatoes work; we are partial to red potatoes or Yukon gold potatoes. If using potatoes with thin, delicate skin, leave the peel on. It saves time and adds flavor!
  • Seasoning blend. The seasoning blend in these foil dinners 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!
  • Butter. Each packet gets a pat of butter which melts and deliciously coats every ingredient! I use unsalted butter to control the amount of salt that ends up in each foil pack.

Process shots: adding ingredients and seasonings to a bowl and mixing

Tin Foil Packet 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 the foil packs from the oven or grill, let them cool for a few minutes and then taste for seasoning — they might need a pinch more of salt and/or pepper to make the flavors come alive.
  • Use heavy-duty foil–this ensures everything stays in these packets and they don’t easily rip or tear.


What’s the difference between heavy-duty foil and regular foil? The thickness! Heavy-duty foil stands up to heat better and is ideal for foil pack cooking.

Adding ingredients to the foil and sealing the packet for these garlic butter sausage tin foil meals

Garlic Butter Sausage & Veggies Alternative Cooking Methods

The actual heat on stovetops, ovens, grills, and campfires varies greatly, so I have tested this Garlic Butter Sausage foil pack recipe using all four methods. I’m sharing the timing I found to be perfect, but time can also vary depending on the actual size of veggies. My best advice would be to check just one packet at a time. Remember, every time you open a packet to check, it releases all the steam and will take an extra couple of minutes in comparison to the other packets cooking.

  • Stovetop (no foil): Throw the entire mixture (except the corn) 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 butter or olive oil as needed. (I like using a combination of butter and oil when cooking on the stovetop.) Grill or boil the cobs of corn separately or stir in frozen corn near the end.
  • Oven (no foil): Use an extra-large sheet pan (or 2 smaller ones) and line with parchment paper so that none of the tray surface is exposed. Add everything to the sheet pan, making sure ingredients have plenty of space and aren’t overlapping. Divide the pats of butter on top of everything. Bake at 425 degrees F for about 30-35 minutes, flipping the ingredients around once at the halfway mark. 
  • Oven (foil packs): Divide the mixture evenly onto 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. Put them right on the oven racks (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 them out. For super-tender veggies, leave them in 40-45 minutes!
  • Grill (foil packs): Divide 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 at medium-high heat (450 degrees F) and grill for 25-30 minutes. Make sure to check them at least once after 10-15 minutes — if they are not tender enough at this point, your grill needs to be hotter. Flip once in between the grilling process!
  • Campfire (in foil packs): Divide the mixture evenly onto four sheets of heavy-duty foil and wrap them so the foil is completely sealed. Cook foil packs in the hot coals of a campfire until the veggies are tender, around 20-40 minutes, flipping every 5 minutes, depending on the heat of the coals. We found these cooked in about 20 minutes with hot coals. 

Garlic Butter Sausage & Veggie foil packs.


How To Seal Foil Packs

  1. Tear off four strips of heavy-duty foil, each one about 2 feet long. 
  2. Divide the sausage and veggies mixture equally onto the center of each foil piece.
  3. 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
  4. These Garlic Butter Sausage foil packs are ready to cook!

More food to throw on the grill

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Foil Pack Garlic Butter Sausage & Veggies

5 from 19 votes
Easy Foil Pack Garlic Butter Sausage & Veggies with smoked sausage, red potatoes, sweet corn, and crisp green beans. Toss everything with a simple (but flavor-packed) seasoning blend, add some butter, and throw these packets on the grill or in the oven. These simple foil pack dinners can be prepped in 15 minutes or less!
Print Recipe

Foil Pack Garlic Butter Sausage & Veggies

5 from 19 votes
Easy Foil Pack Garlic Butter Sausage & Veggies with smoked sausage, red potatoes, sweet corn, and crisp green beans. Toss everything with a simple (but flavor-packed) seasoning blend, add some butter, and throw these packets on the grill or in the oven. These simple foil pack dinners can be prepped in 15 minutes or less!
Course Dinner, Main Course
Cuisine American, Healthy
Keyword Garlic Butter Sausage
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6 foil packs
Calories 560kcal
Author Chelsea
Cost $8.85


  • Heavy Duty Foil
  • Olive oil cooking spray


Foil Packs

  • 1 package (13 oz.) Smoked Turkey or Chicken Sausage, coined
  • 2 cups (~3/4 lb or 12 oz) unpeeled baby red potatoes, quartered
  • 2 cups (7 oz) green beans, trimmed
  • 3 sweet corn (on the cob), sliced into thick rounds
  • 4 large cloves (about 2 tbsp) 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, onion powder
  • Fine sea salt and pepper
  • Optional, but recommended: freshly grated Parmesan cheese, fresh parsley


  • OVEN/GRILL PREP: If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat (450 degrees F). Prepare 4-6 large (2 feet long) sheets of HEAVY-DUTY foil; lightly spritz with cooking spray. Alternatively, line a large sheet pan with parchment paper. (Clean up is just as easy!)
  • INGREDIENT PREP: Coin the sausage. Slice the baby red potatoes in half and then half again; if the baby potatoes are large cut them down more -- we're looking for 1/2-inch cubed potatoes. Trim the green beans. Shuck the corn and slice into thick rounds. See Note 1.
  • SEASON: 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 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. (We typically do 5 sheets of foil which comes out to about 2 cups (315g) of the mixture.) Place 1 tablespoon of butter in each packet or on top of the prepared baking pan. (Divide the pats of butter evenly over the top.) Seal the foil packs tightly so no air escapes, but there is still room for steam 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.) 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)**
  • ENJOY: Carefully open the foil pack, expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and lots of freshly grated Parmesan cheese on the beans, potatoes, and sausage. Enjoy immediately!


Recipe Notes

Note 1: Cutting corn into rounds: This is a little tricky! 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!
Make ahead of time: If you'd like to prepare these packets ahead of time, I'd recommend assembling everything except for the potatoes; potatoes will brown if stored and prepared much in advance. Cut and toss the potatoes in right before grilling or cooking the foil pack meals.

Nutrition Facts

Serving: 1serving | Calories: 560kcal | Carbohydrates: 43g | Protein: 18g | Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 822mg | Potassium: 1168mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1357IU | Vitamin C: 31mg | Calcium: 85mg | Iron: 4mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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.

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Recipe Rating


    1. 5 stars
      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

      1. Thanks Travis! Haha I loved getting to experience your whole experience with this dish! 🙂 It’s definitely one of my favorites!

  1. 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!

    1. 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!

  2. 5 stars
    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!!

  3. 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.

    1. 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!

    2. 5 stars
      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.

      1. Yay! I’m soo happy you enjoyed! Yes it’s definitely easy to modify with what veggies you want. Thanks Liz! 🙂

  4. 5 stars
    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.

  5. 5 stars
    Delicious! I used Italian Brats (precook for about 10-15 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!

  6. 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?

  7. 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.

        1. 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!

  8. 5 stars
    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.

  9. I made this tonight I added mini peppers and Polska kielbasa it was the bomb!!! Thank you for this recipe.

  10. 5 stars
    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

  11. 5 stars
    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.

  12. 5 stars
    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!

  13. 5 stars
    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!

  14. 5 stars
    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.

  15. 5 stars
    Just wondering if you could prep these a couple days ahead to go camping?? Then grill them maybe 2 days after prepping them? Thanks!

  16. 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! ?

    1. 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

    1. So strange! Are you cutting them small? I’d recommend microwaving the potatoes for 3-5 minutes next time. Then chop up the par-cooked potatoes and add those to the grill packets. Hope that helps!

  17. This looks great! Can I multiply to make for grad party- possibly 30-50 people? Thinking of making some night before and just touching up before serving???

    1. I think it would be fine to assemble packets the night before and grill/cook before serving!

  18. Hi Chelsea,
    I teach a cooking class to adults with disabilities and we cooked this last week. Everyone loved it and it was a great new way to teach them to cook. Thank you so much!

  19. 5 stars
    Just made this tonight and it’s wonderful! We made it in the oven in the foil packs but did have to cook it for 55 minutes and the some of the potatoes were still not fully tender. We’ll probably make this again but allow for more cook time or just put it all in a 9×13 dish with foil over it. Thank you for the recipe and detailed instructions!

  20. 5 stars
    The family loved it!
    ‘6 servings option’
    *Changes made to recipe*
    x2 Smoked Beef Sauage (24oz. total)
    x1 Sweet Yellow Onion (1/4’ed and broken apart.)
    1/2 Fresh garlic head/bulb ‘pressed’
    Used half of Italian Seasoning called for
    Sea Salt dusted lightly
    Fine black pepper dusted heavy
    Kinder’s Butter and Herb dust lightly
    Meat Church’s The Gospel All-Purpose Rub dusted heavy
    Used 2 tbsp of unsalted butter per pack

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