Description
Smoky Sausage & Veggie Foil Packets are a simple, flavorful, and versatile meal combining smoked sausage, thinly sliced Yukon gold potatoes, carrots, and onions tossed with herbs and spices, cooked in sealed foil packets for a juicy, tender dish perfect for grilling or baking. Ideal for busy weeknights, camping trips, or any season, this recipe offers minimal cleanup and customizable variations to suit various tastes and dietary preferences.
Ingredients
Scale
Protein
- 1 package (14 oz) smoked sausage, cut into coins
Vegetables
- 3 cups thinly sliced Yukon gold potatoes
- 2 cups thinly sliced carrots (3–4 large)
- 1 large thinly sliced yellow onion
Seasonings & Fats
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- 4 tablespoons unsalted butter, cut into tablespoons
Instructions
- Preheat Cooking Surface: Preheat your oven to 400°F (205°C) or prepare your grill to medium-high heat (425–450°F) to ensure it is hot and ready for cooking.
- Prepare Foil: Tear off four sheets of heavy-duty aluminum foil and lightly coat each with cooking spray to prevent sticking and make cleanup easier.
- Slice Ingredients: Cut the smoked sausage into coins. If the carrots and onion are large, halve them first, then thinly slice the Yukon gold potatoes, carrots, and onions to ensure even cooking.
- Mix Ingredients: In a large bowl, combine the sliced sausage, potatoes, carrots, onions, olive oil, Italian seasoning, dried basil, dried parsley, garlic powder, paprika, dried thyme, salt, and pepper. Toss everything thoroughly to coat evenly.
- Assemble Packets: Divide the mixed ingredients evenly among the four foil sheets, creating a mound in the center of each. Place one tablespoon of unsalted butter on top of each mound.
- Seal Packets: Fold the foil over the ingredients and seal tightly to form secure packets, ensuring no openings for steam to escape during cooking.
- Cook: Place the foil packets on a baking sheet if using the oven, or directly on the grill grates. Bake for 30–35 minutes in the oven or grill for 20–30 minutes, until the vegetables are fork-tender.
- Serve: Carefully open the packets as steam will escape. Serve the foil packets hot for a satisfying meal.
Notes
- Use heavy-duty aluminum foil or double-wrap packets to prevent tears and leaks during cooking.
- Slice potatoes, carrots, and onions uniformly thin to ensure even cooking and tenderness.
- Do not overfill foil packets to allow proper heat circulation and steam distribution.
- Butter or olive oil is essential for moisture and flavor; do not omit.
- Customize seasonings with additional herbs or spices such as cumin, curry powder, or rosemary to suit your taste.
- Foil packets can be assembled up to 24 hours ahead and stored in the refrigerator or frozen for up to one month.
- Leftovers reheat well and can be repurposed into breakfast hashes or grain bowls.
- For a vegan version, substitute smoked sausage with tofu or tempeh and use coconut oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Dish
- Method: Baking or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 foil packet (approximately 1/4 recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: hobo packets, foiled meal, smoked sausage recipe, foil packet dinner, grilled foil packets, easy camping meal, one-pot meal, sheet foil cooking, sausage and veggies
