Hobo Foil Packets Meal

Category: Complete Meals with Minimal Cleanup

Hobo foil packets offer a simple way to enjoy sausage, tender potatoes, carrots, and onion—all seasoned with herbs and tossed in olive oil. Everything is wrapped in foil, topped with butter, and cooked over the grill, in the oven, or on the campfire until veggies are soft and flavors meld. The meal can be prepped ahead, making it perfect for busy nights or when camping. No need for extra pans, and cleanup is easy. Serve garnished with fresh parsley or a side of ketchup for an added touch. Enjoy a hearty and comforting dish with minimal effort.

A woman with a smile on her face.
Created By Melanie Carter
Updated on Fri, 20 Jun 2025 20:12:47 GMT
Two foil packets filled with sausage and carrots. Pin
Two foil packets filled with sausage and carrots. | mellierecipes.com

These Hobo Foil Packets are my go-to when I need a quick but satisfying dinner that leaves barely any dishes. Each packet cooks up with juicy sausage, buttery potatoes, sweet carrots, and melt-in-your-mouth onions all perfectly seasoned and ready for the table in under an hour.

The first time I made these was on a camping trip with friends. It poured rain all night but tucking into steaming foil packets made everyone forget about soggy tents and cold feet.

Ingredients

  • Cooking spray: keeps everything from sticking to the foil ensuring each bite comes out easily
  • Smoked sausage: brings smoky savory flavor try to find a sausage with robust spices and a juicy texture
  • Baby gold potatoes: become creamy and tender once cooked thin slice so they cook evenly
  • Carrots: add a sweet earthy note use the firmest carrots for best texture
  • Yellow onion: provides sweetness and aromatic depth choose a fresh large onion for more flavor
  • Olive oil: gently helps vegetables roast and prevents sticking stick to extra virgin for best taste
  • Italian seasoning: delivers classic herby aroma and flavor look for a blend with oregano basil and rosemary for more complexity
  • Dried basil: boosts freshness opt for bright green dried leaves
  • Dried parsley: adds a subtle grassy lift
  • Garlic powder: adds rich flavor with no chopping needed make sure it is fresh and aromatic
  • Paprika: infuses warmth and color choose a quality sweet paprika for best depth
  • Dried thyme: gives a woodsy earthiness use dried for convenience but fresh makes a lovely upgrade
  • Salt and pepper: balance the seasoning add more to taste but start with the base here
  • Unsalted butter: melts into everything for luscious texture and rich taste use real butter for best flavor
  • Ketchup (optional): great for dipping especially if you have kids
  • Fresh parsley (optional): for garnish finshes the dish with a fresh pop

Step-by-Step Instructions

Prep the Foil:
Tear four large sheets of heavy-duty foil layering for extra durability and lightly spray each with cooking spray to prevent any sticking and easy clean up later
Slice and Chop:
Cut the smoked sausage into coins slice potatoes into thin rounds and slice carrots and onions thinly so everything cooks at the same rate if any carrots or onions are extra large halve them before slicing
Mix the Filling:
Combine all the vegetables and sausage in a large bowl add olive oil Italian seasoning dried basil parsley garlic powder paprika dried thyme salt and pepper mixing thoroughly with clean hands or tongs to coat everything evenly
Fill the Packets:
Spoon the mixture evenly into the center of each foil sheet forming a small mound so you have room to seal add a pat of unsalted butter to the top of each for richness
Seal for Cooking:
Fold the long sides of the foil together tightly over the mixture rolling or crimping the edge to seal then fold and crimp the shorter ends so no steam escapes but do not double wrap as it can slow the cooking
Choose Your Cooking Method:
For the grill place foil packets over medium-high heat about 425 degrees and cook twenty to thirty minutes flipping packets halfway through opening one packet carefully to check if vegetables are tender For the oven place foil packets on a sheet pan and bake at four hundred degrees for thirty to thirty five minutes until vegetables are fork tender For a campfire nestle the packets in hot coals turning every five minutes and cook for twenty to forty minutes depending on heat and veggie thickness
Serve Hot:
Use tongs to open packets carefully releasing steam sprinkle with fresh parsley or dip in ketchup if desired and eat straight from the foil or plate
Two foil packets filled with sausage, potatoes, and carrots. Pin
Two foil packets filled with sausage, potatoes, and carrots. | mellierecipes.com

My favorite ingredient in this recipe is the smoked sausage because as it cooks all the juices and spices seep into the potatoes and carrots. Every time I open a hot packet and breathe in the steam I remember chilly nights around the fire with my family laughing and competing over who made the best packet.

Storage Tips

If you want to prep ahead assemble the foil packets and keep them chilled up to a full day before cooking just be sure to place them in a cooler and do not freeze. Leftovers from cooked packets store well in an airtight container in the refrigerator and reheat nicely in a skillet or microwave the next day.

Ingredient Substitutions

Feel free to swap in different types of sausage such as turkey or kielbasa for varied flavor. For a vegetarian twist try thickly sliced portobello mushrooms in place of sausage and add an extra pinch of smoked paprika. Sweet potatoes can replace gold potatoes for a different sweetness or try squash during the fall months.

Serving Suggestions

Hobo Foil Packets make a hearty meal all by themselves but if you want to round out dinner serve with warm crusty bread and a crisp green salad. If you are feeding kids set out little bowls of ketchup cheese or hot sauce for dipping. For brunch cut the sausage in half and serve with fried eggs.

Two foil packets filled with potatoes, carrots, and sausage. Pin
Two foil packets filled with potatoes, carrots, and sausage. | mellierecipes.com

Cultural and Historical Context

Hobo packets or foil dinners carry on an old campfire tradition dating back to the early twentieth century when travelers and workers would prepare quick one-packet meals right in the fire. Variations are found in scouting books and American cookouts across the country and every family puts their own spin on the seasonings.

Recipe FAQs

→ Can I use different types of sausage?

Absolutely. Beef, chicken, turkey, or pork sausage all work well. Choose your favorite or mix varieties for extra flavor.

→ What are the best potatoes to use?

Baby gold potatoes hold their shape and cook evenly. Red or Yukon potatoes are also excellent choices.

→ Can I make these without a grill or fire?

Yes. Simply bake the foil packets in the oven or cook the mixture in a skillet or Dutch oven on the stovetop.

→ How do I know when the vegetables are done?

Check that the potatoes and carrots are fork-tender. Carefully open a packet and pierce the veggies to test for doneness.

→ Can I prepare the packets in advance?

Yes, you can assemble and seal the packs up to a day ahead and keep them chilled until ready to cook. Avoid freezing before cooking.

→ What other vegetables can I add?

Bell peppers, zucchini, or mushrooms can be added for extra flavor and color. Adjust slices for even cooking.

Hobo Foil Packets Meal

Sausage, potatoes, carrots, and onion cooked together in foil for a convenient and satisfying meal.

Prep Time
25 minutes
Cooking Duration
30 minutes
Overall Cooking Time
55 minutes
Created By: Melanie Carter

Recipe Category: One-Pot Meals

Skill Level: Beginner-Friendly

Cuisine Style: American

Result Amount: 4 Portions (4 individual foil packs)

Diet Preferences: Gluten-Free Option

What You’ll Need to Make This

→ Main Ingredients

01 1 package (400 grams) smoked sausage, beef, chicken, or pork
02 3 cups (450 grams) baby gold potatoes, thinly sliced
03 2 cups (250 grams) carrots, thinly sliced (3 to 4 large carrots)
04 1 large yellow onion, thinly sliced

→ Seasoning & Oil

05 2 tablespoons olive oil
06 1 teaspoon Italian seasoning
07 1 teaspoon dried basil
08 1 teaspoon dried parsley
09 1/2 teaspoon garlic powder
10 1 teaspoon paprika
11 1/4 teaspoon dried thyme
12 1/2 teaspoon salt
13 1/4 teaspoon ground black pepper

→ To Add Before Cooking

14 4 tablespoons unsalted butter, divided into 1-tablespoon pieces

→ For Finishing (Optional)

15 Fresh parsley, chopped
16 Ketchup, for serving

→ Other

17 Cooking spray

How to Prepare

Step 01

Preheat oven to 200°C or grill to medium-high heat (220 to 230°C). Tear four sheets of heavy-duty aluminum foil and lightly coat each with cooking spray.

Step 02

Slice the sausage into coins. Halve carrots and onion if large, then thinly slice the potatoes, carrots, and onion.

Step 03

In a large bowl, combine sliced sausage, potatoes, carrots, onion, olive oil, Italian seasoning, dried basil, dried parsley, garlic powder, paprika, dried thyme, salt, and pepper. Toss until vegetables and sausage are evenly coated.

Step 04

Divide mixture evenly among the four prepared foil sheets. Add 1 tablespoon of butter on top of each. Seal the foil packs tightly, ensuring no air escapes. Do not double wrap.

Step 05

For grilling: Place sealed foil packs over medium-high heat and cook for 20–30 minutes, flipping halfway, until vegetables are tender. For oven: Place on a sheet pan and bake for 30–35 minutes, checking for doneness. For campfire: Cook in hot coals for 20–40 minutes, flipping every 5 minutes.

Step 06

Carefully open foil packs to release steam. Garnish with fresh parsley and serve with ketchup if desired.

Extra Tips

  1. Cooking time may vary depending on the heat source and thickness of the vegetables; check doneness by opening one packet carefully.
  2. Packets can be assembled up to 1 day in advance and kept refrigerated in a cooler. Do not freeze before cooking.
  3. For stovetop preparation without foil, cook mixture in a large Dutch oven or skillet over medium-high heat, stirring occasionally until vegetables are tender, about 12–15 minutes.
  4. Leftovers should be stored in an airtight container in the refrigerator.

Tools Required

  • Heavy-duty aluminum foil
  • Large bowl
  • Chef’s knife
  • Cutting board
  • Sheet pan (for oven)

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains milk from butter

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 530
  • Fat Content: 42.3 grams
  • Carbohydrate Content: 27.6 grams
  • Protein Content: 12.4 grams