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Sausage and potatoes in open foil packets.
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5 from 1 vote

Foil Pack Southwest Sausage and Potatoes

You just can't beat the foil pack method of cooking for an easy, stress-free summer meal. This Foil Pack Southwest Sausage and Potatoes takes just minutes to assemble, 15 minutes to cook, and cleanup is almost non-existent!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 315kcal


  • 14 ounces fully cooked smoked sausage sliced into 1-inch pieces
  • 1 pound baby Yukon gold and red potatoes halved (I used The Little Potato Company Dynamic Duo)
  • 1 red bell pepper seeded and cut into strips
  • 1 cup roughly chopped red onion
  • 1 ear sweet corn, cut from the cob
  • 1 cup zucchini chopped into 1-inch chunks
  • 1 tablespoon butter melted
  • 1 tablespoon olive oil
  • 1 tablespoon Homemade Taco Seasoning Mix (or store-bought)
  • ½ teaspoon granulated garlic or garlic powder


  • Preheat a gas grill to medium-high heat. Cut 6 sheets of heavy duty foil that are approximately 15- x 9-inches. See recipe note for instructions on how I did this.
  • Combine the baby potatoes, bell pepper, onion, corn, and zucchini in a large mixing bowl. Combine melted butter with the oil, taco seasoning, and granulated garlic or garlic powder, and pour over the potato/veggie mixture. Toss to coat.
  • Divide the potato/veggie mixture between the 6 pieces of foil. Divide the sliced sausage between the foil packs placing it on top of the veggies. Fold the two long ends of the foil over the ingredients and then crimp the short edges tightly to seal the packets.
  • Set the foil packs directly on the preheated grill and cook for 15 minutes or until the potatoes are tender. Open the foil packets carefully to avoid being burned by the steam.


Oven directions: Place foil packs on a large rimmed baking sheet and bake in a preheated 450 degree F oven for 15 minutes, or until veggies are fork tender.
Foil sheet size directions: My roll of heavy duty foil is 18-inches wide. I cut 3 large sheets from my 18-inch roll that were each approximately 15-inches long. Then I used kitchen shears to cut the 3 sheets in half lengthwise (the 18-inch side) so I ended up with 6 sheets that were each 15- x 9-inches.


Calories: 315kcal | Carbohydrates: 18g | Protein: 11g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 624mg | Potassium: 612mg | Fiber: 3g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 40.8mg | Calcium: 37mg | Iron: 3.4mg