A twist on classic Hobo Foil Packets using sausage instead of ground beef. We’ve got the classic carrots, onions, and thinly sliced potatoes. A truly comforting, filling, and hearty meal that’s great for a no-mess meal or campfire dinner!

Hobo Foil Packets fresh out of the oven ready to be enjoyed.

What is a hobo pack?

Hobo foil packets have always been second nature to me; we had them all the time growing up! With a dad and two brothers that were very into Boy Scouts and camping, we enjoyed hobo packs often. Essentially a hobo pack is a bundle of cut-up ingredients wrapped up in foil and cooked over the coals of a campfire. We love them so much, we even eat them when we aren’t camping!

Most hobo packs combine ground beef, potatoes, carrots, and a whole lot of ketchup. My twist on those typical packets is to replace the ground beef with sausage since more times than not the ground beef ends up nearly inedible (which explains needing at least half the container of ketchup to get it down!). In a foil pack, the ground beef is pretty much stewed, making it hard, chewy, and near flavorless.

We’ve found that replacing the beef with sausage still gets you all the flavors of traditional foil packs with loads more flavor and a great texture. Plus, the sausage also goes with lots of ketchup — a must-have topping ๐Ÿ™‚

Quick Tip

What’s with the name Hobo Packets?  Here’s how they got that name.

All the ingredients in this recipe including sausage, seasonings, onion, potatoes, and carrots being prepped for easy assembly.

Hobo Foil Packet ingredients

Hobo Foil Packs aren’t complicated, but you’ll want to make sure you have the ingredients uniformly prepared (to recipe specifications) so that everything can be cooked in time. Here’s a quick run-down on the main ingredients:

  • Sausage: We use smoked sausage in these packets. They’re already cooked, so there’s no question about whether the meat will be cooked through in time, and won’t get the rest of the ingredients overly greasy. It’s a bit trickier with regular sausage; just like using ground beef, it ends up having an odd texture.
  • Yukon gold potatoes: I love using Yukon gold (sometimes just called gold or yellow potatoes) in these hobo packs — they’ve got a delicious buttery flavor. You can peel the potatoes, but the peel is so delicate on Yukon golds, I don’t bother peeling. The important thing with these potatoes is to make sure they’re very thinly sliced: 1/8th inch thick. Use a mandoline slicer for quick prep here!
  • Carrots: Use whole carrots here (not baby carrots)– again, no need to peel (lots of flavor and nutrients are in the peel), just wash them throughly. Thinly slice these and cut large rounds in half.
  • Yellow onion: The onion also needs to be very thinly sliced. Again, a mandoline slicer makes this quick and easy!

Seasoning

As far as the seasonings go, we’re keeping it simple while adding delicious flavor to these Hobo Foil Packets. Here’s what we use:

  • Italian seasoning
  • Dried basil
  • Dried parsley
  • Paprika
  • Dried thyme
  • Salt and pepper: Always add to personal taste preference, but remember, if the meal feels like it’s lacking or dull, it may be as simple a fix as adding a bit more salt and pepper!
All the ingredients assembled in a bowl and it all being mixed together and assembled in a foil pack for these hobo foil packets.

Hobo Foil Packets Toppings

If you’re familiar with Hobo Foil Packets, you know they basically require loads and loads of ketchup. ๐Ÿ™‚

Ketchup is our favorite topping and it goes exceptionally well with all the ingredients. I highly recommend Heniz® (not sponsored) for the best flavor.

If you aren’t a fan of ketchup, you could try one of these alternatives:

  • Freshly grated extra-sharp Cheddar cheese (I recommend avoiding pre-shredded cheese– it has a tendency to resist melting in these foil packs and makes the potatoes greasy.)
  • Fresh herbs such as thyme or Italian parsley
  • BBQ sauce is another great sauce to drizzle on; I recommend a plain variety of BBQ sauce.

How to fold a hobo pack

  1. Rip out 4 strips of heavy-duty foil, each one about 2 feet long.
  2. Separate the seasoned potato, carrot, onion, and sausage mix equally into the center of each square of foil.
  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. The foil packs are ready to cook!

Hobo Packet Tips

  • Seal the foil packets tightly. Since these packets need to be flipped, make sure the seal is good and tight on these so liquid doesn’t seep out — they’ll burn and have much less flavor without that liquid.
  • Use heavy-duty foil for the best results on the grill. There is no need to double-wrap these packets in multiple layers of foil (and if you do, they will take longer to cook).
  • Time can vary depending on the actual size of veggies and actual heat of coals/oven/grill, so when checking for doneness, only check one packet at a time. Remember, every time you open a packet to check, it releases steam and will add an extra couple of minutes to the cooking time.
  • Campfire cooking is the hardest time to estimate because of so many varying factors (heat of the coals, how many packets are cooking, the outside temperatures, etc.). I recommend checking one packet at 20 minutes but be prepared that they can take up to 40-45 minutes to finish. (If it’s taking longer than that, the coals are not hot enough.)
  • Transfer the cooked meal to a plate or another layer of foil before eating; once cooked, the foil gets pretty charred and flimsy — it won’t hold up well to eating.
  • Foil: It doesn’t matter if the shiny or dull side is touching the food; it makes no difference. (Source)
A bite of the hobo foil packets dipped in ketchup.

Can you make these packets ahead of time?

Yes! Prepare Hobo Foil Packets according to the directions and seal up the packets. Throw them in the cooler and they’ll be ready to go when it’s time to put them on a grill or coals over a campfire. I don’t recommend making these more than a day in advance. I also don’t recommend freezing pre-assembled foil packs.

More campfire meals:

5 from 32 votes

Hobo Foil Packets

These Hobo Foil Packets are an easy, all-in-one meal perfect for the grill, oven, or campfire. Loaded with sausage, tender potatoes, carrots, and onions, they're seasoned to perfection. Simply wrap, cook, and enjoy—no mess, just a deliciously hearty meal!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 foil packets

Equipment

  • Heavy-duty aluminum foil

Ingredients 
 

  • Cooking spray

Add First

  • 1 (14-ounce) package smoked sausage beef, chicken, or pork
  • 3 cups thinly sliced Yukon gold potatoes
  • 2 cups thinly sliced carrots 3 to 4 large carrots
  • 1 large thinly sliced yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Add Later

  • 4 tablespoons unsalted butter cut into tablespoons
  • Ketchup optional, for serving
  • Fresh parsley optional, for serving

Instructions 

  • Preheat oven to 400°F or grill to medium-high (425 to 450°F). Tear four sheets of heavy-duty foil and lightly coat with cooking spray.
  • Cut sausage into coins. If carrots or onion are large, cut them in half first, then thinly slice potatoes, carrots, and onion.
  • In a large bowl, combine all ingredients from the "Add First" section.
  • Divide mixture evenly among the four foil sheets. Add 1 tablespoon butter to top each foil pack. Seal the foil packs tightly, ensuring no air escapes, but do not double wrap.
  • Cooking Options:
    Grill: Cook for 20–30 minutes, flipping halfway through, until vegetables are tender.
    Oven: Place foil packs on a sheet pan and bake for 30–35 minutes, until vegetables are tender.
    Campfire: Cook in hot coals for 20–40 minutes, flipping every 5 minutes, depending on coal temperature and vegetable thickness.
  • Open foil packets carefully to release steam and serve with herbs or ketchup if desired.

Video

Recipe Notes

Note 1: The actual cooking time can vary based on the heat source and vegetable size. Check one packet at a time to avoid releasing steam from all packets.
  • Stovetop (No Foil): Place the mixture in a large Dutch oven or skillet over medium-high heat, stirring occasionally until vegetables are tender (12–15 minutes). Add more olive oil if needed.
  • Oven (No Foil): Spread the mixture on a parchment-lined sheet pan and bake at 425°F for 30–35 minutes, stirring halfway through.
  • Grill (Foil Packs): Grill the sealed foil packs over medium-high heat for 20–25 minutes, flipping once halfway through.
  • Campfire (Foil Packs): Cook the foil packs in hot coals for 20–40 minutes, flipping every 5 minutes. Cooking time may vary based on coal heat.
 
Storage: Assemble and seal the foil packs up to 1 day in advance and keep them in a cooler until ready to cook. Avoid freezing the pre-assembled packs. For leftovers, transfer the cooked food to an airtight container and refrigerate.

Nutrition

Serving: 4servings | Calories: 530kcal | Carbohydrates: 27.6g | Protein: 12.4g | Fat: 42.3g | Cholesterol: 91.8mg | Sodium: 659.4mg | Fiber: 5.3g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 32 votes (12 ratings without comment)

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63 Comments

  1. Lydia says:

    Can I cook this at home, and simply reheat on the bbq later?

    1. Chelsea says:

      Absolutely!

  2. Lacey says:

    In the recipe step 1 it says preheat oven to 400, but in the notes it says 425.

    1. Chelsea says:

      Thanks for catching that, it’s updated! ๐Ÿ™‚

  3. John McCarter says:

    5 stars
    Made this today for my Wife and I. Had to use russet potatoes because our store didn’t have the yellow gold potatoes. Used everything
    else as called for. Did cook for 32 minutes on my Weber 18″ charcoal grill, turned every 8 minutes x 3 and the final 8 minutes I turned each pack on its side for 4 minutes then the other side for 4 minutes, a total of 32 minutes. Everything was thoughly cooked ! I placed parchment paper under the foil packs when served on our patio table to prevent a leak mess in case we punctured the foil during eating, but we did not.
    Wife rates this a “do again”, her highest rating of my cooking!!
    Thank you for the recipe!

    1. Chelsea says:

      I am so thrilled to hear this! What a compliment! Thanks for your feedback! ๐Ÿ™‚

      1. John McCarter says:

        5 stars
        Chelsea:
        Made this again! This time without the meat. I grilled the hamburger patties on the Weber grill and cooked the veggies in the foil with your recipe as noted. Sooo, BBQ hamburgers and hot steamy veggies, YUMMMMMY! Another “do again” rating from the Wife!!
        Thanks again for sharing your recipe!
        John

        1. Chelsea says:

          Delish! I am so happy to hear this! Thanks so much John! ๐Ÿ™‚

  4. John McCarter says:

    Hi, Chelsea: I’m new to your website and find this recipe to be interesting. I may find myself in a position of needing to cook a hot lunch for 40-60 Disaster Relief Chainsaw workers in cold temperatures here in Oklahoma after an ice storm.. Any hints you can give me to make this recipe work in a larger quantity situation? Example: could I use cubed potatoes rather than sliced? Add some fresh garlic? use sliced frozen carrots? etc.? I know this is a long-shot but my Disaster Relief Boss is working on getting me permission to do a trench fire with charcoal when the time comes (I seldom have access to electricity) and if the answer is “Yes”, I want to be prepared to proceed with your recipe!!
    Thanks,
    John

    1. Chelsea Lords says:

      Hey John, Thanks for leaving a comment; glad to have you on my website! That is really neat and inspiring of you to do all this to help out.

      I’ll be totally honest with you, I’ve never made this recipe for more than what the recipe indicates, so I really don’t know the answers to your questions for sure. My guesses: I would stay away from fresh garlic because I think it would burn. I think slicing the potatoes is the best bet since they’ll cook faster than chunks of potatoes, I don’t really know on frozen carrots (I’ve used them very infrequently), but I would guess they could work if they’re sliced thin). Sorry to not be of more help!

  5. Scott says:

    5 stars
    Iโ€™ve made other foil pack dinners like this, usually with a cut of some kind of fish! These are easy and taste delicious! We cooked ours in the ovenโ€ฆlooking forward to doing them on a campfire! Found these on Facebook.

    1. Chelsea says:

      So thrilled to hear this! Thank you so much for your comment Scott! ๐Ÿ™‚

    2. Nancy says:

      Fish sounds good! Iโ€™ll have to try it. I had leftover stew meat so I made a hobo dinner with gr. Beans & Yukon gold potatoes with some onion, delicious! I also make them with cut up chicken breast skinless boneless that are good.

      1. Chelsea says:

        Delish! Enjoy! ๐Ÿ™‚

  6. Tatiana says:

    5 stars
    Looks great. Canโ€™t wait to try it.

    1. Chelsea Lords says:

      Thanks, I hope you enjoy! ๐Ÿ™‚

  7. Cathy says:

    We are going camping soon and was wondering if these could be prepped 2 days in advance? Or at least everything cut up and dressing prepared? Thanks

    1. Chelsea Lords says:

      I don’t see why not! I’d prep everything (except potatoes) and keep it packaged separately in the fridge. I’d wait to do the potatoes til right before so they don’t get gross!

  8. Verna says:

    5 stars
    I used Kielbalsa (pork) and added some chunks of cabbage. It was sooooo good!!!!!

    1. Chelsea says:

      Delish! So glad you enjoyed! Thanks Verna! ๐Ÿ™‚

  9. Mary Jean says:

    5 stars
    I’ve made these using a steak in the bottom! It comes out so tender and easy to chew!! Love it with the veggies!!!

    1. Chelsea says:

      Yummy! I am so happy to hear this! Thanks Mary! ๐Ÿ™‚

  10. Felicia says:

    Wondering if it might be good with mushrooms added?

    1. Chelsea Lords says:

      I don’t see why not!