Sausage and Veggie Foil Packets
These sausage and veggie foil packets combine smoky sausage with potatoes, bell peppers, onions, and green beans in individual portions that cook to perfection over a campfire, on a grill, or in your oven. Ready in just 40 minutes with virtually no cleanup, they're the ultimate solution for delicious outdoor meals or easy weeknight dinners with minimal effort.
Ingredients
- 1 pound smoked sausage or kielbasa sliced into ½-inch rounds
- 1 pound baby potatoes quartered (or halved if very small)
- 2 bell peppers any color, chopped into 1-inch pieces
- 1 large red onion cut into wedges
- 2 cups green beans trimmed and halved
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 4 tablespoons butter divided
- Optional: 4 sprigs fresh rosemary or thyme
Instructions
- Prep your heat source. If using a campfire, get it going until you have a good bed of hot coals (not roaring flames). If using a grill, preheat to medium-high. If civilization-bound, preheat your oven to 400°F.
- Tear off four pieces of heavy-duty aluminum foil, about 18 inches long each. If you only have regular foil, use a double layer—trust me on this one.
- In a large bowl, combine the sliced sausage, potatoes, bell peppers, onion, and green beans.
- Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and black pepper. Toss everything together until evenly coated. The oil is important here—it prevents sticking and helps everything roast rather than steam.
- Divide the mixture equally among the four pieces of foil, placing it in the center of each.
- Top each pile with 1 tablespoon of butter and a sprig of fresh herbs if using.
- Fold the foil to create secure packets: bring the long sides together above the food and fold them down together, leaving some space for steam. Then fold in the shorter ends to seal completely. You want it tight enough to keep juices in but with a little room for steam circulation.
- Place packets on hot coals, on a grill grate, or on a baking sheet if using an oven. Cook for about 20-25 minutes, flipping halfway through if possible (use tongs!).
- Check for doneness by carefully opening one packet (watch out for escaping steam!). The potatoes should be tender when pierced with a fork, and the sausage should be browned.
- Serve directly in the foil for the authentic camping experience, or transfer to plates if you're feeling fancy.
Notes
- Parcook the potatoes by microwaving them for 5 minutes before assembling if you're worried about them cooking through, especially at higher elevations where cooking times can be longer.
- For extra flavor, add a splash of beer or white wine to each packet before sealing.
- If you're cooking on very hot coals, consider using a double layer of foil even if you have the heavy-duty kind.
- These can be assembled up to 24 hours in advance and kept in a cooler until ready to cook.