Italian Sausage, Pepper, and Potato Packets (on the grill or in the oven)

These naturally gluten free Italian Sausage, Pepper, and Potato Packets work equally well on the grill or in the oven, making them a great option for either a hot summer’s day or a cool winter’s evening. They’re also great for meal prep!

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Here’s a fun and easy weeknight recipe that works equally well on the grill on a hot summer’s day, or in the oven on a cool winter’s evening! Make these Italian Sausage, Pepper, and Potato Packets when you’re craving a simple all-in-one dinner, or serve them with a cool green side salad to get in some extra veggies and contrasting crunch.

I threw this batch of foil packets together using some Italian sausage and a bell pepper I had in the fridge, but it’s so easy to mix these up with different veggies to your own taste, changing up your own Italian sausage + veggie packets with whatever you have in hand or your family prefers.

I’ll tell you this, though: My family prefers them just the way they were today… High School Guy made his plate of sausage, peppers, and potatoes disappear in about 30 seconds.

Italian Sausage, Pepper, and Potato Packets (on the grill or in the oven)

Ingredients

19-20 oz mild Italian sausage, sliced into small coins
24 oz baby potatoes, quartered (larger ones in eighths)
1 sweet bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
1 Tbsp Italian seasoning
2 tsp parsley
1 tsp seasoned salt
1/2 tsp crushed red pepper (optional)
Black pepper, to taste
1 Tbsp minced garlic (about six cloves)
2 Tbsp olive oil

Directions

Lay out five pieces of tinfoil, large enough to fold into packets over sausage and veggies. Spray each piece of foil lightly with cooking spray to help avoid sticking. (Omit this step if you have heavy duty non-stick foil — I just used regular foil here, though.)

Slice up your sausage and chop the vegetables, then place them all in a large bowl. Add seasonings, minced garlic, and olive oil and toss to coat.

Distribute meat and veggies evenly across your prepared pieces of foil. Fold them up into packets, making sure that they are completely and tightly sealed so that steam can’t escape.

To cook your sausage, pepper, and potato foil packets:

• In the oven: Place foil packets on a rimmed baking sheet and roast at 425 degrees for 40 minutes, or until potatoes and veggies are tender and sausage is cooked through to temperature.
• On the grill: Place foil packets on a preheated grill over medium high heat, close grill, and cook for 25-30 minutes, or until potatoes and veggies are tender and sausage is cooked through to temperature.

Open packets carefully, as these will be very hot and steam will escape.

Note: Be sure to slice the sausage small so that it cooks through. You can mix up the veggies and seasonings here as desired; just be sure to season the packets generously. I was actually originally going to use green beans rather than bell pepper, but my store was out this week, so I used the one sad pepper left in my fridge instead. Try zucchini, red onion, corn on the cob (sliced into sections)…

Easily make these into low carb packets…

If you’re eating Keto or are low carb, it’s easy enough to just swap out the potatoes in this recipe for veggies like zucchini, additional bell pepper, and/or broccoli — but check for doneness about five minutes earlier, since they may not take as long to cook through as potatoes do. Next time I’ll probably also throw in two bell peppers rather than just the one I had on hand today.

These easy sausage foil packets are naturally gluten free, and so garlicky good: Sausage, pepper, and potatoes is a classic combination for a reason, right? Hope you enjoy these sausage & potato packets as much as my family does!

Italian sausage foil packets are great for meal prep

Since it was just me and one of the boys here for dinner the day I made these, I still had three sausage, pepper, and potato packets left for easy lunches across the rest of the week — already handily portioned out into individual meals. I just dumped each leftover packet into a small container for lunch later in the week.

Italian Sausage, Pepper, and Potato Packets, printable recipe

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Italian Sausage, Pepper, and Potato Packets (on the grill or in the oven)

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Here’s a fun and easy weeknight recipe that works equally well on the grill on a hot summer’s day, or in the oven on a cool winter’s evening!

Course dinner

Cuisine Dinner

Keyword foil packets, italian sausage, potatoes

Total Time 1 hour hour

Servings 5

Author Rachel Singer

Ingredients

• 19-20 oz mild Italian sausage sliced into small coins
• 24 oz baby potatoes quartered (larger ones in eighths)
• 1 sweet bell pepper roughly chopped
• 1 medium yellow onion roughly chopped
• 1 Tbsp Italian seasoning
• 2 tsp parsley
• 1 tsp seasoned salt
• 1/2 tsp crushed red pepper optional
• Black pepper to taste
• 1 Tbsp minced garlic about six cloves
• 2 Tbsp olive oil

Instructions

• Lay out five pieces of tinfoil, large enough to fold into packets over sausage and veggies. Spray each piece of foil lightly with cooking spray to help avoid sticking. (Omit this step if you have heavy duty non-stick foil — I just used regular foil here, though.)
• Slice up your sausage and chop the vegetables, then place them all in a large bowl. Add seasonings, minced garlic, and olive oil and toss to coat.
• Distribute meat and veggies evenly across your prepared pieces of foil. 
• Fold them up into packets, making sure that they are completely and tightly sealed so that steam can’t escape.

To cook your sausage, pepper, and potato foil packets:

• In the oven: Place foil packets on a rimmed baking sheet and roast at 425 degrees for 40 minutes, or until potatoes and veggies are tender and sausage is cooked through to temperature.
• On the grill: Place foil packets on a preheated grill over medium high heat, close grill, and cook for 25-30 minutes, or until potatoes and veggies are tender and sausage is cooked through to temperature.
• Open packets carefully, as these will be very hot and steam will escape.

Notes

Be sure to slice the sausage small so that it cooks through.You can mix up the veggies and seasonings here as desired; just be sure to season the packets generously. I was actually originally going to use green beans rather than bell pepper, but my store was out this week, so I used the one sad pepper left in my fridge instead. Try zucchini, red onion, corn on the cob (sliced into sections)…

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