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.
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.”
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.
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.
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.
How To Seal Foil Packs
- Tear off four strips of heavy-duty foil, each one about 2 feet long.
- Divide the sausage and veggies mixture equally onto 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.
- These Garlic Butter Sausage foil packs are ready to cook!
More food to throw on the grill
- Foil Pack French Dip Sandwiches with au jus dipping sauce
- Flank Steak with Corn Salsa and avocado
- Grilled Chicken with Avocado Salsa and fresh corn
- Grilled Peaches with ice cream and a graham cracker crumble
- Pesto and Sausage in foil packs
Foil Pack Garlic Butter Sausage & Veggies
Foil Pack Garlic Butter Sausage & Veggies
- 1 package (13 oz.; 368g) Smoked Turkey or Chicken Sausage, coined
- 2 cups (335g) (~3/4 lb or 12 oz) unpeeled baby red potatoes, quartered
- 2 cups (200g) (7 oz) green beans, trimmed
- 3 sweet corn (on the cob), sliced into thick rounds
- 4 large cloves (about 2 tbsp; 17g) 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!
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.
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