Sausage and Vegetable Foil Pack Dinner

Posted by on Jun 1, 2016 in Chicken, Cooking, Dinner, Featured, Meat, Veggies


Ready for a simple and delicious dinner??  I’ve seen these floating around the internet but for some reason never tried them.  Then I saw on Facebook that my friend mentioned how good they were and that we needed to try them, so I did!  (thanks, Tracy!) The vegetables soak up the flavor from the sausage so nicely and cooking in the foil makes them nice and tender, but not soggy.


I’ve used a few different flavors of chicken sausage, so far my favorite was a sun dried tomato and herb one!  I’ve also used a variety of vegetables because the first night I made them I had leftover veggies from the week that I needed to use up.  All of them cooked perfectly in this dish!  Try it out and let me know what variations you like!

(Here are some ready to be wrapped up and go in the oven!)


Sausage and Vegetable Foil Pack Dinner

serves however many you make :)

any cooked sausage you want to try!

any variety of vegetables you have on hand

potatoes or sweet potatoes (optional but recommended!)

non stick cook spray (I used trader joes coconut oil spray)

olive oil

salt, pepper, any seasonings you like (I’ve used italian seasoning, parsley, seasoning salt)

(Here are some fresh from the oven!)


Preheat oven to 400 and lay out a cookie sheet.

Tear off squares of tin foil (mine were apprxo 10″ x  10″ but it depends on how much you plan to put in!) and spray them lightly with the non stick cook spray

If using potatoes slice into about 1/4″ inch pieces (no need to peel them)  Lay the sliced potato onto the foil.  I used about 3-4 pieces per foil.

Next slice the sausage into approx 1/2″ slices and lay on top of the potatoes.

Layer on the vegetables however you like.  Try to cut them into somewhat uniform pieces so they all cook the same.

Drizzle on about 1/2 tsp of olive oil per packet and sprinkle generously with salt and pepper and whatever other seasonings you’re using.

Close the foul up so that it is secure.

Bake for 30-40 minutes.  This will depend on what vegetables you’re using and how big your pieces are.  I set my timer for 30 minutes usually then use a fork to poke the vegetables and potatoes to see if they are tender yet.

Let cook and eat!



Leave a Reply