Garlic Butter Sausage and Veggies are the easiest foil pack dinner with smoky sausage, tender potatoes, sweet corn, and green beans.
author’s note
The No-Dishes Dinner I Make All Summer Long!
The second the weather warms up, I start looking for excuses to make foil pack dinners. There is something about handing everyone their own little packet of food that instantly makes dinner feel more fun. My kids act like it is some special event every single time.
The first few times I made foil packs years ago, I kept them pretty simple. Just meat, potatoes, and whatever vegetables I had sitting in the fridge. But after making these over and over, I landed on the combination that I think works best: smoky sausage, sweet corn, tender potatoes, crisp green beans, garlic, butter, and a simple seasoning blend that makes everything taste like summer.
And this recipe checks every box I want on a busy night. Minimal prep. Almost no dishes. Plenty of veggies. And somehow everyone actually eats it without complaints.
I especially love that these Garlic Butter Sausage & Veggies packets work just about anywhere. Grill them. Bake them. Toss them on a campfire. The recipe always works.
Garlic Butter Sausage and Veggies Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Smoked sausage | Turkey, chicken, kielbasa, and andouille all work. |
| Baby red potatoes | Yukon golds also work great. Cut potatoes into small, even pieces so they cook at the same rate. |
| Fresh corn | Frozen corn kernels work in colder months if fresh corn isn’t in season. |
| Green beans | Try broccoli, asparagus, or zucchini instead. |
| Fresh garlic | Chop finely so it cooks evenly and doesn’t burn. |
| Butter | I use unsalted butter to control the amount of salt that ends up in each foil pack. |
Featured Comment
“This is my daughter’s number one favorite food. We eat it all the time.”
– Ashley
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.
Quick Tip
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
Cook times can vary depending on your stove, oven, grill, campfire, and veggie size. Check just one packet at a time since opening them releases steam and can add cook time.
- Stovetop: Cook everything except corn in a Dutch oven or skillet over medium-a hot burner for 12 to 15 minutes, stirring occasionally. Add corn separately or mix in frozen corn at the end.
- Oven (sheet pan): Spread on a parchment-lined sheet pan, top with butter, and bake at 425°F for 30 to 35 minutes, stirring halfway.
- Oven (foil packs): Seal in heavy-duty foil and bake at 425°F for 30 to 40 minutes. Around 35 minutes gives crisp-tender veggies.
- Grill: Grill sealed packets at 450°F for 25 to 30 minutes, flipping once.
- Campfire: Cook packets in hot coals for 20 to 40 minutes, flipping every 5 minutes.
Quick Tip
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:
Lunch
Foil Pack French Dip Sandwiches
Dinner
Flank Steak with Corn Salsa
Dinner
Grilled Chicken Marinade {With Video}
Desserts
Grilled Peaches Recipe
