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Foil Packet Sausage and Peppers

Foil packet sausage and peppers bake into tender sausages and sweet, jammy peppers and onions without a pan cleanup. Sealed in heavy-duty foil over medium heat, each packet steams until everything is hot and ready to serve on hoagie rolls or straight from the foil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Italian sausages (sweet or hot)
  • 1 lb Italian sausages (sweet or hot) Use sweet or hot based on preference.
Bell peppers
  • 3 bell peppers Slice assorted colors for visual variety.
Onions
  • 2 onions Slice for even cooking in the packets.
Olive oil
  • 2 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
Salt and pepper
  • 0.25 tsp salt To taste; start with a pinch and adjust.
  • 0.25 tsp black pepper To taste; freshly ground if possible.
Hoagie rolls (optional)
  • 4 hoagie rolls Optional for serving.
Heavy-duty aluminum foil
  • 4 sheet heavy-duty aluminum foil For sealed packets.

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Preheat a campfire grate to medium heat and set out 4 sheets of heavy-duty aluminum foil. Ensure the foil sheets are large enough to seal around the ingredients.
  2. Divide the Italian sausages among the 4 foil sheets. Place the sausages in the center of each sheet so they cook evenly.
  3. Top each packet with sliced bell peppers and sliced onions. Distribute them so every sausage piece has peppers and onions nearby for steam-cooking.
  4. Drizzle 2 tbsp olive oil evenly over the peppers and onions in each packet, then sprinkle with Italian seasoning, salt, and black pepper. Use a light, even coating so seasoning concentrates during steaming.
  5. Fold the foil into sealed packets. Press edges firmly to prevent steam from escaping and to keep peppers and onions tender.
Cook and serve
  1. Place the foil packets on the campfire grate over medium heat for 20-25 minutes, flipping halfway. Look for visible steam through the foil as a cue that the packets are heating through.
  2. Carefully open each packet and let the steam vent. Serve the sausages and peppers on hoagie rolls or as-is, using the opened packet as your serving tray.

Notes

Pro tip: slice peppers and onions evenly so they soften at the same rate as the sausages. Refrigerate leftovers in a sealed container up to 3 days; reheat until steaming hot. Freezing is not recommended because foil-sealed vegetables can lose texture when thawed. For a lower-carb option, skip hoagie rolls and serve the sausages and peppers over fresh greens or with roasted potatoes instead.