Foil Pack Italian Sausage and Veggies

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These delicious Foil Pack Italian Sausage and Veggie meals combine smoked sausage, sweet bell peppers, savory mushrooms, tender potatoes, minced garlic, and diced yellow onions with olive oil and an incredible Italian-inspired seasoning blend. Wrap everything in some foil and bring them along camping or cook it on the grill. Stuck in the house? No problem, you can bake these family-friendly foil packs in the oven!

Try some of our other foil pack meals next like these Sausage and Potato Foil Packs, Foil Pack French Dip Sandwiches, or Tin Foil Jambalaya.

Foil Pack Sausage and Veggies

Foil Pack Italian Sausage and Veggies

Today we have a fun mash-up of two popular dinner recipes on this site. Since you all have loved this One-Pan Italian Sausage and Veggies and raved over these Tin Foil Sausage and Veggies Dinner, I thought it was time to combine them into a simple, tasty, and nutritious dinner: Foil Pack Italian Sausage and Veggies for the win!

We’re obsessed with enjoying these foil pack meals over the campfire (such a fun and delicious camping meal) and also love firing up the grill and throwing these packets on. We’ve even enjoyed these in the dead of winter in the oven — this recipe is very forgiving and adaptable to personal preferences and what you have access to!

And if you’d prefer to not use foil, you can still make this recipe! Throw everything on an extra-large sheet pan and roast it all in the oven — more details on this below.

Ingredient shots-- all the ingredients used in this meal

Foil Pack Italian Sausage and Veggie Ingredients

Below is a quick overview of the ingredients in these foil pack dinners.

  • Smoked sausage. We like a hardwood-smoked turkey sausage best; it keeps things nice and healthy, plus tastes great! We love Butterball® Hardwood Smoked Turkey Sausage or Hillshire Farm® Smoked Turkey Sausage best (not sponsored). That said, any smoked sausage works (beef, pork, turkey, chicken, or a blend of these meats). They’re already cooked, unlike fresh sausages.
  • Diced potatoes. Any potatoes work; we are partial to red potatoes or Yukon gold potatoes. If using potatoes with thin, delicate skin like those, leave the peel on. It saves time and adds flavor! 
  • Bell peppers. We love a mix of sweet bell peppers with a green bell pepper — any combo of peppers works well in this recipe.
  • Crimini mushrooms. These mushrooms are soft and tender, cook quickly, and impart a savory flavor to the dinner. If you have mushroom haters in your house, you can omit them.
  • Yellow onion. We dice the onion finely so it infuses every bite with a delicious, deeply savory flavor. Finely diced onion integrates better 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.
  • Minced garlic. I recommend chopping your own garlic here, so it doesn’t burn in the foil pack.
  • Olive oil. You may be tempted to reduce the amount of olive oil, but it’s great insurance against burnt veggies and adds an amazing flavor to this Italian sausage and veggies dinner.
  • Seasoning blend. The seasoning blend in these foil dinners is simple, but packs a punch! It’s an Italian-inspired seasoning blend with parsley, basil, oregano, thyme, and more!

Process shots-- adding all the ingredients in a bowl and mixing it together

Foil Pack Italian Sausage and Veggies Recipe Tips

  • 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.
  • Thinly slice the peppers and cut especially long pepper slices in half lengthwise.
  • Before adding the sausage and veggies, generously spray the foil to keep the veggies from sticking and burning on the bottom.
  • Take time to fully seal the foil packets while still leaving room for steam to circulate.
  • Top hot foil packs with freshly grated Parmesan cheese. We love opening the foil packs and grating a block of Parmesan with a microplane right on top of these meals. The finely grated cheese melts beautifully on the hot veggies and sausage and infuses everything with a delicious flavor.
  • When checking foil packs for doneness, only open one packet to check. When the steam escapes from a packet, it takes a bit longer to fully heat back up and continue cooking.

QUICK TIP

Is this recipe Whole 30 compliant? It can be! Sausage is often the sticking point, so check this article to see what brands are made without sugar and additives. Once you have the right sausage,  be sure to leave off the cheese at the end.

Process shots-- adding the mixture to the foil packs; sealed and ready to cook

Alternative Cooking Methods

Below is a quick run-down of various ways you can cook these Foil Pack Italian Sausage and Veggies in case you don’t have a grill, don’t want to turn on the oven, or prefer to avoid foil in cooking. Here it goes:

  • Stovetop: Place the entire mixture in 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.
  • Oven (no foil): Line a large sheet pan with 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 the parchment paper and cleaning up the tray shouldn’t take more than a minute!
  • 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. Place them 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 minutes!
  • Grill (no foil): If you have a side burner on your grill, use 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).
  • Grill (foil packs): Divide the mixture evenly onto 4-6 sheets of heavy-duty foil and wrap to seal the foil completely. Place over a preheated 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!

Foil Pack Italian Sausage and Veggies on a plate

QUICK TIP

How To Seal Foil Packs

  1. Tear off four pieces of heavy-duty foil, each one about 2 feet long. 
  2. Divide the sausage and veggie mixture equally into 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. Be sure to leave space for steam expansion.
  4. These sausage foil packs are ready to cook!

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Foil Pack Italian Sausage and Veggies

4.88 from 8 votes
These delicious Foil Pack Italian Sausage and Veggies meals combine smoked sausage, sweet bell peppers, savory mushrooms, tender potatoes, minced garlic, and diced yellow onions with olive oil and an incredible Italian-inspired seasoning blend. Wrap everything in some tin foil and bring them along camping or cook it on the grill. Stuck in the house? No problem, you can bake these family-friendly foil packs in the oven!
Print Recipe

Foil Pack Italian Sausage and Veggies

4.88 from 8 votes
These delicious Foil Pack Italian Sausage and Veggies meals combine smoked sausage, sweet bell peppers, savory mushrooms, tender potatoes, minced garlic, and diced yellow onions with olive oil and an incredible Italian-inspired seasoning blend. Wrap everything in some tin foil and bring them along camping or cook it on the grill. Stuck in the house? No problem, you can bake these family-friendly foil packs in the oven!
Course Dinner, Main Course
Cuisine American, Healthy
Keyword Foil Pack Italian Sausage and Veggies
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 -6 packets
Calories 536kcal
Author Chelsea
Cost $8.35

Equipment

  • Heavy-duty aluminum foil

Ingredients

  • 1 package (13 oz; 368g) Smoked Italian Turkey or Chicken Sausage, coined
  • 2 cups (325g) baby red potatoes, quartered
  • 3/4 cup (108g) yellow onion, diced
  • 1/2 cup (38g) crimini mushrooms, diced
  • 3 small (or 2 large) bell peppers (whatever variety you'd like! I generally use 1 red, 1 yellow or orange, and 1 green)
  • 4 cloves garlic, minced
  • 4 and 1/2 tablespoons (53g) olive oil

Seasonings

  • 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
  • 1/2 teaspoon EACH: onion powder, dried thyme
  • 1/8 teaspoon red pepper flakes, optional
  • 1/3 cup Parmesan cheese freshly grated, optional
  • Optional: fresh parsley, salt and pepper

Instructions

  • PREP: If using the OVEN; preheat the oven to 425 degrees F (218 degrees C). If GRILLING, prepare the grill by heating to medium-high heat (450 degrees F; 232 degrees C). Prepare 4-6 large sheets of heavy-duty foil; spray with cooking spray. Alternatively, if you won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)
  • PREP INGREDIENTS: Wash and dry the veggies. Coin the sausage into 1/2-inch thick slices. Chop baby red potatoes into 1-inch pieces (no need to peel). Finely dice the onion and mushrooms. Remove the stem and seeds on the bell peppers and thinly slice. Cut long slices in half lengthwise. Mince the garlic.
  • COMBINE: Add the sausage, veggies, and garlic to a large bowl. Toss with the olive oil and all of the seasonings (basil, oregano, parsley, onion powder, thyme, red pepper flakes (if you like some heat), and a salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to personal preference). Gently toss until well combined.
  • ASSEMBLE FOIL PACKS: Divide the mixture evenly among the prepared sheets of foil or the prepared baking pan. 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 to ensure 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 yields 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 freshly grated Parmesan cheese. We love grating the Parmesan cheese with a microplane right on top of the foil packs. If you leave off the cheese, foil packs may need some additional salt. Enjoy while nice and warm!

Video

Recipe Notes

When checking foil packs for doneness, only open one packet to check. Once all the steam is released from a packet, it will take a bit longer to fully heat back up and continue cooking

Nutrition Facts

Serving: 1serving | Calories: 536kcal | Carbohydrates: 27g | Protein: 15g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 65mg | Sodium: 808mg | Potassium: 925mg | Fiber: 3g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

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.

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35 Comments

    1. I haven’t tried that so I’m not too sure. I don’t think the veggies would be as crisp though.

  1. 5 stars
    I tried this over the weekend and it is great!!! My daughter doesn’t like veggies so I just put sausage and potatoes in her packet. She loved it!!! Very flavorful!!! We are going to the beach soon and she asked if we could use the “foil packet” recipe while we are there. Loved it!!!

    1. Thank you! 🙂 Speck and Stone! I don’t know if she still sells them; I bought them a couple of years ago.

  2. 5 stars
    Made this tonight in the foil pack in the oven! Delicious! Even my pickiest loved it. Added just a little more olive oil and garlic.

  3. excellent recipe..I ‘tweeked’ it a bit…pan roasted the sausages on stove and parboiled the potatoes, added carrots. mixed all ingredients in two rectangular aluminum pans covered with thick foil. BBQ for 10 minutes.Stirred and continued cooking for 5 minutes. (sprinkled with fresh parmesan cheese),I found it a bit on the dry side. Next time I will deglazed the pan with red wine after frying sausage and wil add l it to the last 5 minutes of cooking.

  4. 5 stars
    Another winner of yours! I modified the meat and veggie choices for each diner (so easy to make one low carb, or high fat, or whatever). It was a huge hit! Definitely going into the dinner rotation!

  5. hi id love to have these recipes i was wondering is ther a book out wit all these recipes i would love one
    thank you

  6. When you say smoked sausages, does that mean they’re cooked already? Or do you buy uncooked?

  7. 5 stars
    Just tried this tonite and we both loved it. I was going to grill it but the propane was low. Not a problem, since you had directions for that as well. Thanks for the new “rotation” recipe!

    1. Yay!! I’m so glad you enjoyed this dish and were able to make it work for you!! Thanks for your comment! 🙂

  8. Thanks for sharing this recipe! I made these to take camping this weekend and it worked out great. I wanted something we could easily throw on the campfire (one with a grate built in) and not have to worry about cleaning dishes after. Also didn’t want to risk raw meat getting too warm while sitting in a cooler all day, or undercooking it. I wrapped each pack in one sheet of foil (prepped them the day before), rotated them every couple minutes, only flipped once since I was worried about everything falling out lol – took about 25 min total but it was kind of a shot in the dark on an open fire. These deliciously seasoned meat and veggie packs were the perfect hearty meal after a 10 mile hike and no cleanup was a huge plus 🙂 thanks Chelsea!

  9. 4 stars
    This is good. We love foil packets on the grill. But one thing in the directions really stumped me. Why would you throw away the cloves of garlic? They are so flavorful and so healthy and good for you. There was no explanation given. Even my littlest grandkids love them. Just curious.

  10. I made this for my husband son and I.
    We loved it , so healthy
    with all the veggies.
    Nice and spicy . My son
    had seconds .He raved
    about the recipe and
    Is going to make it for
    himself and company.
    I love the look of all
    your recipes
    I will be trying more.
    Thank you so much.
    Barbara Maclean

  11. 5 stars
    This recipe is very good, only I only had beer brats so that’s what I used and followed the rest of the recipe with white cap mushrooms, and my family raved. Making this again tonight, but I have no peppers, so I’m going to throw in roasted red peppers right at the end and warm them through, also adding zucchini at the beginning, still using beer brats and I can’t wait to see how it turns out. Yum. This recipe is so versatile with what you have on hand or to your preferences.

  12. Loved it used fresh chicken pork and lamb sausages.fresh Italian herbs.wife and kids loved it thanks Tony wa Australia

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