Foil Pack Garlic Butter Sausage and Veggies #dinner #lunch

Foil Pack Garlic Butter Sausage and Veggies #dinner #lunch

So today I have another ultra simple foil pack recipe that is ideal for barbecuing over the pit fire or flame broil! Be that as it may, just in the event that you don't have a barbecue, would prefer not to turn on the broiler, aren't making a pit fire at any point in the near future, or want to maintain a strategic distance from tin foil in cooking I have an entire rundown of different ways you can make this supper.

Stovetop: toss the whole blend into an enormous dutch broiler (or half of the blend into a huge skillet) over medium-high heat. Blend once in a while until the veggies are fresh delicate (around 12-15 minutes) including extra olive oil as required. (You'll need to heat up the cobs of corn independently)

Stove (no foil): snatch a huge sheet container and line it with foil OR material paper so none of the plate is uncovered. Pour the whole blend over it and heat at 425 degrees F for around 30-35 minutes, flipping the fixings around once at the midway mark. Hurl that tin foil or material paper and tidying up the plate shouldn't take over a moment!

Stove (foil packs): separate the blend uniformly into 4-6 sheets of rock solid foil and wrap them so the foil is totally fixed. Try not to utilize more than 1 sheet of foil or these won't cook appropriately. Toss them directly in the stove (you can put the foil packs on a sheet dish on the off chance that you need for simpler arrangement/expulsion from the broiler, however it isn't vital) and heat for 30-40 minutes. The time truly relies upon your inclination — at 30 minutes, it's cooked, however quite fresh for those that like their veggies more crunchy. At 35 minutes, I'd state everything is "fresh delicate" and this is the place we like to pull them out. For too delicate veggies, leave them in 40-45 minutes!

Flame broil (no foil): On the off chance that you have a side burner on your barbecue, get an enormous dutch stove skillet and include half of this blend. Blend it around regularly, including extra olive oil as required, until veggies are delicate (around 12-15 minutes). Once more, you'll need to either bubble or barbecue the cobs of corn independently.

Barbecue (foil packs): separate the blend equally into 4-6 sheets of uncompromising foil and wrap them so the foil is totally fixed. Spot over a pre-warmed flame broil (medium-high warmth) and barbecue for 25-30 minutes. Make a point to check them at any rate once at around 10-15 minutes — in the event that they are not truly delicate now, your flame broil should be more sweltering. Flip once in the middle of the flame broiling process!

Also try our recipe 15 minute Foil Baked Garlic Butter White Fish (Tilapia)

Foil Pack Garlic Butter Sausage and Veggies #dinner #lunch

Foil Pack Sausage and Veggies! Simple Tin Foil Pack Garlic Margarine Frankfurter and Veggies. A heavenly dinner that takes 15 minutes planning time or less!

Foil Packs

  • Heavy Duty Foil
  • 16 ounces Smoked Turkey or Chicken Sausage, coined
  • 2 cups (~3/4 pound) baby red potatoes, quartered
  • 2 cups (~3/4 pound) green beans, trimmed
  • 3 corn on the cobs, sliced
  • 4 cloves minced garlic
  • 4-6 tablespoons unsalted butter


  • 1 teaspoon paprika
  • 1 and 1/2 teaspoon dried parsley
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon EACH: garlic powder and onion powder
  • Salt and pepper
  • Optional: fresh parsley, freshly grated Parmesan cheese


  1. If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you'd like to avoid cooking in foil and won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)
  2. Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Trim the green beans. Shuck the corn on the cobs and slice into thick coins.
  3. Add the prepped sausage, corn, green beans, potatoes and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and a generous sprinkle of salt + pepper if desired). Toss until well combined.
  4. Divide the mixture evenly among the prepared sheets of foil (4 sheets of foil for larger portions and 6 for slightly smaller portions) and place 1 tablespoon of butter in each packet or prepared baking pan (separate pats of butter evenly on top). Seal the foil packs tightly so no air escapes, but do not double up foil (only one sheet of foil per pack).
  5. GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to insure your grill is hot enough). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point.
  6. Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese on the beans, potatoes, and sausage.
  7. Enjoy immediately! 

Read more our recipe : Vegan Banana Pancakes

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