Foil Pack Garlic Butter Sausage & Veggies
Garlic Butter Sausage & Veggie Foil Packs are loaded with smoked sausage, potatoes, corn, and green beans. Toss with a flavorful seasoning, add butter, and grill or bake. Prepped in just 15 minutes!
Servings: 4 foil packs
Cost: $8.85
Equipment
- Grill or oven
Ingredients
Foil Packs
- 1 (13-ounce) package smoked turkey or chicken sausage, coined
- 2 cups baby red potatoes unpeeled, 3/4 pound or 12 ounces, quartered
- 2 cups green beans 7 ounces, trimmed
- 3 ears fresh sweet corn sliced into thick rounds
- 4 large cloves minced garlic about 2 tablespoons
- 4 to 6 tablespoons unsalted butter
Seasonings
- 1 teaspoon paprika
- 1-1/2 teaspoons dried parsley
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Freshly grated Parmesan cheese optional but recommended
- Fresh parsley optional but recommended
Instructions
- If using the oven; preheat the oven to 425°F. If grilling, prepare the grill by heating to medium-high (450°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!)
- Coin the sausage. Slice the baby red potatoes in half and in 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.
- Add the prepped sausage, corn, green beans, potatoes, and garlic to a large bowl. Toss with all the seasonings: paprika, dried parsley, Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss until ingredients are well combined.
- Divide the mixture evenly among the prepared sheets of foil. (I typically do 5 sheets of foil, which comes out to about 2 cups (315g) of the mixture.) Place 1 tablespoon 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 1 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 me; 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 halfway. See additional cooking methods in the post above.
- 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!
Video
Notes
Note 1: Cutting corn into rounds is a little tricky! I recommend using a very sharp chef’s knife. Place the knife where you’d like to cut, 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, assemble everything except 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.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the foil packs (without the butter) for up to 3 months. Reheat in the oven or on the grill until warmed through.
Nutrition
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