Sausage and Veggie Grill Packets ~ here’s an easy idea for lazy summer nights…pile your sausage and cut veggies onto a sheet of foil, wrap it up, and throw it on the grill ~ dinner’ll be ready in 30 minutes!
Cooking in packets is always fun. You can prep them ahead and have a stack waiting for you in the refrigerator. You can cook them on a grill or in the oven, and when you’re ready to eat it’s like unwrapping a delicious little present!
I love to do fish this way ~ my FISH WITH BLOOD ORANGE AND THYME is wrapped up in neat little parchment paper packages. So is ROBERTA’S LEMON HERB FISH. It’s got to be one of the most elegant ways to serve fish ever. And you wouldn’t normally think of cooking pasta in packets, but my PASTA PRIMAVERA PACKETS are one of my favorite meals. Kids love them, too.
There are so many fully cooked sausage varieties out on the market these days you can have a field day designing yours. This post is not sponsored, but I’m partial to Aidells sausages, they have great fresh flavor, no nitrites or hormones, and come in so many varieties, I used the spinach feta in these packets. Please note that we’re talking about cooked sausage for this recipe, not raw.
To slice whole ears of raw corn, place the corn on a clean dishtowel that’s been folded over several times as a cushion, then use a hammer to gently tap your knife through the ear. The kernels won’t get crushed, and you’ll get nice even ‘wheels’ of corn.
I toss everything in olive oil and seasonings before portioning out onto the foil. I allot one sausage per packet. Wrap up the foil so no juices can escape, and throw them on the grill, or under your broiler, for about 25-30 minutes. The trick to these packets is to cut your vegetables in the proper bite sizes. Dense veggies like Brussels sprouts or beets need to be cut small enough so they’ll get tender in the short cooking time.
TIPS for Sausage and Veggie Grill Packets:
Use heavy duty foil.
Wrap your packets flat, not round like a ball, if you mound the contents up too much they will steam rather than roast.
Don’t leave out the cherry tomatoes, they will burst as they heat up and provide a lovely fresh sauce.
Be extra careful when opening your packets, the steam is very hot ~ don’t let children open their own packets.
The following recipe is written for 4 packets, but you can make as much as you like…allow about 1 cup of cut veggies and 1 sausage per packet.
Sausage and Veggie Grill Packets
- 4 pieces of heavy duty foil approximately 22 inches long
- 1 package of 4 pre-cooked sausage any variety (I used spinach and feta chicken sausage)
4 cups assorted vegetables, chopped in bite sized pieces ~ I used the following, amounts are approximate:
- 1/4 cup each red, yellow, green, and orange bell peppers, cut in bite sized chunks
- 1 ear yellow corn cut in 1 inch wheels
- 1/2 red onion peeled and cut in 1 inch chunks
- 4 large white mushrooms quartered
- 4 Brussels sprouts trimmed and halved
- 1 small zucchini sliced
- 1 small summer squash sliced
- 2 stalks asparagus sliced in 2 inch pieces
- 1 watermelon radish sliced in half moons
- 8 cherry tomatoes
- 4 small heads garlic optional
- 2 Tbsp Italian seasoning or your favorite seasoning blend
- salt and fresh cracked black pepper
- 1/4 cup olive oil plus more for drizzling
- Slice the sausages into bite sized pieces, on the bias.
- Put the vegetables (except garlic) in a large mixing bowl and toss with enough olive oil to moisten everything, about 1/4 cup or so. Add your seasoning mix, and salt and pepper to taste. Toss well.
- Put about a cup of vegetables and one of the sliced sausages on each piece of foil. Drizzle with more olive oil if you like. Don't mound them up too much.
- Bring up the long ends and fold over, like a lunch bag. Roll up the sides so that no juice can escape. Note that you want your packets to be relatively flat, so the food makes contact with the high heat of the grill or broiler and roasts, rather than steams.
- Place the packets right on a hot grill, cover, and cook for about 20-30 minutes. You can also broil the packets, on high, on the rack nearest the flame (place a baking sheet or large piece of foil below to catch any stray drips.) Note: if your packets are cold from the refrigerator they may take extra time.
- Be careful when opening the packets, the steam will be very hot.
notes and variations
Make it your own ~
- Use any seasoning blend you like, and coordinate it to your sausages. Cajun, barbecue, Mexican, or a French herbes de Provence mix would all work.
- Substitute firm tofu in place of the sausage for vegetarians.
- Make kid's meals with sliced hot dogs.