Easy Tin Foil Sausage and Veggies Dinner

This tasty and simple Tin Foil Sausage and Veggies Dinner combines smoked sausage, sweet corn, crisp bell peppers, tender potatoes, and fresh zucchini with olive oil and an incredible seasoning blend. Throw everything in some tin foil and bring it along camping or throw it on the grill. No campfire or grill? No problem, these family-friendly foil packs can also be baked in the oven!

Try some of our other foil pack meals next like these hobo foil packets, foil pack French dip sandwiches, or foil pack Philly cheesesteak dinners.

Tin Foil Sausage and Veggies Dinner

Fair warning that I am completely obsessed with tin foil dinners and there may be about 500 more tin foil dinners showing up in the next couple of weeks here. This recent obsession with tin foil dinners is really just a rediscovery. Growing up, my mom made tin foil dinners every few months — either over a campfire while we were camping or even in the oven when it was snowing outside! We, as kids, loved them.

I've figured out why she liked them so much too — they are so easy to assemble, clean-up is practically non existent, and the kids go nuts over having their own packet of food.

Tin Foil Sausage and Veggies Ingredients

These foil pack meals aren't complicated, but you'll want to make sure you have the ingredients uniformly prepared (to recipe specifications) so that everything can be ready at the same time. Here's a quick run-down on the main ingredients:

• Smoked Sausage: To keep these foil packets on the healthier side, I often use smoked turkey sausage or chicken sausage. We love Butterball's® Hardwood Smoked Turkey Sausage or Hillshire Farm Smoked Turkey Sausage best (not sponsored). Any smoked sausage works (beef, pork, turkey, chicken, or a blend of these meats).
• Redpotatoes: 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. I also love using Yukon gold (sometimes just called gold or yellow potatoes) in this recipe — they've got a delicious buttery flavor. You can peel the potatoes, but the peel is so delicate on Yukon golds, I don't even notice it so I don't bother peeling.
• Fresh corn: We love fresh sweet corn in these foil packs! This ingredient can be very tricky to cut down; 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!
• Diced yellow onion: The more finely the onion is diced, the better it integrates 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.

Ingredients Continued

• Red bell pepper: We love the sweetness and crispness of a sweet bell pepper in these tin foil sausage & veggie packs. Any sweet bell pepper works, you could even use a green bell pepper, but it's less sweet.
• Zucchini: This ingredient pairs nicely with the corn and peppers — especially if you've got garden ripe veggies! Be sure to cut the zucchini into thick coins to avoid mushy or water zucchini.
• Olive oil: Everything gets tossed in a nice coating of olive oil which adds flavor and ensures everything cooks nicely.
• Seasoningblend. The seasoning blend in these tin foil sausage & veggie packs 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!

QUICK TIP

Other optional ingredients: If you'd like to add some more pizzazz to these tin foil packets (which I do recommend if they're being baked in the oven since you're missing out on the flavor coals or the grill adds) toss on some fresh chopped parsley, basil, or cilantro. Add a sprinkle of cheese — such as a sharp cheddar or Parmesan cheese. You can also add a dip or sauce to serve alongside. This 3-ingredient copycat Chick-Fil-A sauce is delicious! And honestly, my boys love the sausage with ketchup or fry sauce!

Tin Foil Sausage and Veggies 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 these foil pack sausage and veggies dinners from the oven or grill, let them cool for a few minutes and then taste for seasoning — the packets might need a pinch more of salt and/or pepper to make the flavors come alive.
• Use heavy duty foil which ensures everything stays nicely in these packets and they don't easily rip or tear. Heavy duty foil is much thicker and stands up to heat better. See "quick tip" below for how to seal up these packets easily!

QUICK TIP

How To Seal Foil Packs

1. Tear off four strips of heavy-duty foil, each one about 2 feet long.
2. Divide the tin foil mixture equally into the center of each foil piece.
3. To seal the foil packet, bring theshort sides together in the middle and gently fold down to completely seal. Then,roll up the ends.
4. These garlic butter sausage foil packs are ready to cook!

More grilling recipes to love

• Cilantro Lime Chickenwith a mango-avocado salsa
• Pineapple Chickenwith a pineapple salsa
• Burger Recipebest burgers with an amazing sauce
• Honey lime chickenwith a creamy cilantro lime sauce
• Our favorite all-purpose Grilled Chicken Marinade

• 1 red bell pepper
• 2 ears sweet corn
• 3/4 cup (100g) diced yellow onion (1/2 large onion)
• 2-1/2 cups (365g) diced red potatoes (~3-5 smal potatoes)
• 1-1/4 cups (180g) coined zucchini (1 small-medium zucchini)
• 1 package (13 oz.; 368g) Hardwood Smoked Turkey Sausage
• 5 tablespoons (60g) extra virgin olive oil
• 1 tablespoon EACH: dried oregano, dried parsley flakes
• 1 teaspoon EACH: paprika, garlic powder
• Seasoned salt and pepper
• Optional: Parmesan cheese, fresh chopped parsley Note 1

• PREP: Preheat the grill to medium-high (450 degrees F) heat or preheat the oven to 425 degrees F. Prepare 4 large (2 feet each) sheets ofHEAVY DUTY foil; lightly spritz with cooking spray.

• VEGGIE PREP: Cut the top off the pepper and remove the seeds then very thinly slice. If the slices are long, cut in half lengthwise. Remove husk from corn and cut into 1-inch discs. This can be tricky to cut down; 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! Finely dice the yellow onion. Cut washed (no need to peel) potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size, they should be about 1/2-inch thick pieces. Cut the turkey sausage into 1/2-inch thick coins.

• SEASON: Add the prepped veggies and sausage to a very large bowl. Drizzle on the olive oil and add in all of the seasonings (oregano, parsley, paprika, garlic 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.

• PREPAREPACKETS: Divide the mixture evenly among the prepared sheets of foil (this comes out to about 2 cups (375g) per packet). Seal the foil packs tightly so no air escapes, but there is still room for air 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 grill is hot enough -- See Note 2).BAKEin 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: Spread everything in an even layer on a parchment paper lined sheet pan and bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point.

• ENJOY: Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and if desired, freshly grated Parmesan.

Note 1: We do find these lacking a bit of flavor when baked instead of cooked over hot coals or on the grill (these methods add more flavor) so you may want some extra salt and pepper as well as some Parmesan cheese. You may even like a honey mustard sauce to serve alongside.

Note 2: When checking packet doneness, only check one packet. Every time a packet is opened, all the steam releases and they take longer to cook.

Serving: 1 serving | Calories: 301 kcal | Carbohydrates: 23.2 g | Protein: 15.5 g | Fat: 17.6 g | Cholesterol: 46 mg | Sodium: 385.5 mg | Fiber: 3.2 g | Sugar: 5.7 g

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.

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

seymour-symerslostactunce38.blogspot.com

Source: https://www.chelseasmessyapron.com/easy-tin-foil-sausage-veggies-dinner/

Share this post