Home > Dinner > Foil Pack Italian Sausage and Veggies Foil Pack Italian Sausage and Veggies April 17, 2018 | 35 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 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. 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! 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. 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! QUICK TIP How To Seal Foil Packs Tear off four pieces of heavy-duty foil, each one about 2 feet long. Divide the sausage and veggie 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. Be sure to leave space for steam expansion. These sausage foil packs are ready to cook! More easy grilling recipes Flank Steak with Corn Salsa and avocado Grilled Chicken Marinade great all-purpose marinade recipe Baked Potato Foil Packs with Cheddar cheese Grilled Peaches with ice cream and a graham cracker crumble Chicken Kabobs with mangoes and red onion FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Foil Pack Italian Sausage and Veggies 4.89 from 9 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Foil Pack Italian Sausage and Veggies 4.89 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 35 minutes minutes Total Time 55 minutes minutes Servings 4 -6 packets Calories 536kcal Author Chelsea Cost $8.35 EquipmentHeavy-duty aluminum foil Ingredients▢ 1 package (13 oz) Smoked Italian Turkey or Chicken Sausage, coined▢ 2 cups baby red potatoes, quartered▢ 3/4 cup yellow onion, diced▢ 1/2 cup 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 olive oilSeasonings▢ 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 pepperUS - Metric USMetric InstructionsPREP: 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 NotesWhen 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 FactsServing: 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. 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.