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Foil Packet Sausage and Peppers

Foil packet sausage and peppers cook in a sealed aluminum packet for juicy sausages and tender, slightly steamed peppers and onions. Medium-heat grilling (with a flip halfway) keeps everything flavorful and makes a campfire dinner feel effortless.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausages (sweet or hot)
  • 1 lb Italian sausages (sweet or hot)
Bell peppers (various colors), sliced
  • 3 bell peppers (various colors), sliced
Onions, sliced
  • 2 onions, sliced
Olive oil
  • 2 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
Salt and pepper to taste
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Hoagie rolls (optional)
  • 4 hoagie rolls (optional)
Heavy-duty aluminum foil
  • 4 heavy-duty aluminum foil

Equipment

  • 4 heavy-duty aluminum foil

Method
 

Assemble the foil packets
  1. Preheat the campfire so you have a campfire grate over medium heat. Divide the sausages among 4 heavy-duty aluminum foil sheets.
  2. Evenly top each foil packet with sliced bell peppers and sliced onions. Make sure the vegetables are spread near the sausages for even cooking.
  3. Drizzle olive oil over each packet and sprinkle with Italian seasoning, salt, and black pepper. Toss lightly in place so seasonings coat the vegetables.
  4. Fold the foil into sealed packets, pressing edges tightly to keep steam trapped. Leave some space above the food so the packet can puff slightly as it cooks.
Cook and serve
  1. Place packets on the campfire grate over medium heat for 20-25 minutes. Keep an eye on the steam and foil: the packets should look active and gently billowing.
  2. Flip each foil packet halfway through cooking using tongs. Cook until sausages are heated through and peppers are tender.
  3. Open the packets carefully and vent steam away from your face. Serve the sausage and peppers on hoagie rolls or as-is.

Notes

For the best seal, fold the foil edges at least twice so no juices leak out. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or microwave until hot. Freezing isn’t ideal for the foil packet texture, but you can freeze cooked sausage and peppers in a container up to 2 months. For a lighter option, swap the hoagie rolls for zucchini noodles or serve over cauliflower rice.