The first time I made this Grilled Sausage and Peppers Foil Packet recipe, I already knew I was onto a winner. One cutting board, no pile of dishes, and dinner basically cooked itself on the grill. These foil packets are perfect for laid-back weeknights, backyard BBQs, or cozy evenings around the campfire. I just fold the smoked sausage and veggies in foil and pop them on the grill (or right over the fire) for a flavorful, mess-free meal in about 30 minutes. It’s got that whole smoky, camp-cooked vibe but is made with ingredients that are easy on the wallet and still taste amazing.
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Easy Grilled Sausage and Peppers Recipe
Easy foil packet dinners like this one take me right back to summer camp (sitting around the fire with smoky fingers and that first bite of something hot and hearty under the stars… memories!)
In this grilled sausage and peppers foil packet recipe, I use pre-cooked smoked sausage, which means it heats through quickly while the veggies—red potatoes, bell peppers, and onions—steam until tender right on top. The sausage sits on the bottom to soak up the heat, and a simple mix of Italian-inspired seasonings like garlic powder, oregano, parsley, salt, and pepper adds extra flavor. I just LOVE this kind of meal. It’s nostalgic, no-fuss, and perfect for fun summer nights with friends and family.
Grilled Sausage and Peppers Foil Packet
Servings 4 servingsIngredients
- 1 ½ cups yellow onion (diced, (225g) $0.78)
- 1 cup red bell pepper (sliced, (200g) $1.48)
- 1 cup green bell pepper (sliced, (200g) $0.86)
- 2 cups red potatoes (cubed small, (330g) $0.91)
- 8 oz smoked sausage (sliced, (227g) $1.98*)
- 1 Tbsp vegetable oil ($0.04)
- ¼ tsp dried oregano ($0.05)
- ¼ tsp dried parsley ($0.12)
- ½ tsp garlic powder ($0.04)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.03)
Instructions
- Gather and prep ingredients and preheat the grill to 400℉ or medium high heat.
- In a large bowl, mix together all ingredients until well combined.
- Cut four 12×18-inch sheets of heavy-duty foil**. Divide the sausage and vegetable mixture evenly between the 4 foil packs, placing in the middle of the foil with the sausage on the bottom and veggies on top.
- Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal tightly.
- Place the packets on the grill and cook for 20-25 minutes, or until the vegetables are tender. Carefully remove packets from the grill, allow to cool for 3-5 minutes and enjoy!
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Equipment
- Large Bowl
- Aluminum foil
- Grill
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Grilled Sausage and Peppers Foil Packet step-by-step photos
Gather all of your ingredients and preheat your grill to 400°F (or medium-high heat).
Combine the ingredients: Add 1 ½ cups diced yellow onion, 1 cup sliced red bell pepper, 1 cup sliced green bell pepper, 2 cups red potatoes (small cube), 8 oz sliced smoked sausage, 1 Tbsp vegetable oil, ¼ tsp dried oregano, ¼ tsp dried parsley, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper to a large bowl. Now mix to combine the sausage and veggies with the seasonings.
Make the foil packets: Cut four 12×18-inch sheets of heavy-duty foil (or eight sheets of regular foil and make a double layer for each packet). Evenly divide the sausage and veggie mix between each foil pack. I like to lay the sliced sausage on the bottom and top it with the vegetables to make sure the sausage is fully covered. The veggies help to heat the slices through, and the bottom of the sausage gets a nice char.
Grill the packets: Now bring the short sides of the foil together over the filling, fold the seams together, and tuck the ends in to seal the packets up nicely, as shown here. Place each packet on the grill; you may need to work in batches depending on the size of your grill, and cook for 20-25 minutes or until the vegetables are all tender.
Serve: Once cooked, remove the foil packs from the grill and let them cool for 3-5 minutes (they’ll be hot!!), and enjoy!
Recipe Success Tips & Suggestions
- Dice your potatoes small! The potatoes are the hardiest vegetable in this recipe, meaning they also take the longest to cook. Dicing the potatoes small (see my photos above for reference) helps them cook through just fine.
- I use red potatoes in this grilled sausage and vegetables recipe. They have a thin skin which becomes tender in the foil packets, so I don’t peel them. If you swap the red potatoes for a potato with a thicker skin (like a russet), you may prefer to peel them.
- This grilled foil pack dinner is easily customizable based on what ingredients you have on hand. However, cook times may vary based on what is swapped out. Some other veggies that would work well are sliced zucchini, mushrooms, plum tomatoes, or corn cut from the cob. You can also use any colored bell peppers you like, although I usually use at least one green bell pepper to keep costs down.
- Secure the packet by folding the edges tightly. This helps lock in the steam so everything cooks evenly, and you don’t lose any of that delicious flavor while it’s on the grill.
- Want to make this recipe year-round? You can try making it in the oven instead! Preheat your oven to 400°F and assemble the sausage foil packets as shown above. Bake for about 30 minutes, or until the potatoes are tender (meaning you can easily pierce them with a fork) and everything else is cooked through.
Serving Suggestions
These grilled sausage and vegetable foil packets are made for eating with a fork right from the foil. I sometimes sprinkle over a little Parmesan or cheddar and let the residual heat melt it before digging in! You could also serve them with cooked rice or scoop the veggies and sausage into a burger bun with coleslaw and enjoy the potatoes on the side. These packets would also be amazing as part of a big cookout spread with grilled corn and a creamy macaroni salad.
Storage, Meal Prepping & Reheating
I sometimes meal prep these sausage and pepper foil packets the day before I want to cook them. Mix everything together, wrap them up in foil, and store them in the fridge until you’re ready to grill. I wouldn’t prep them too far ahead, though. The salt in the seasonings can start to draw out moisture from the veggies, which might make everything a bit soggy if they sit too long.
As for leftovers, this recipe is really easy to scale up or down depending on how many people you’re serving. If you do make a bit too much, you can keep leftovers in the fridge for up to 3-4 days. Reheat back on the grill, in the oven, or in the microwave (without the foil packs) until the sausage is piping hot all the way through. Just note the veggies will be much softer the second time around.
