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Foil Packet Sausage and Peppers

Foil packet sausage and peppers is an Italian-American campfire dinner made by sealing sausages with colorful bell peppers and onions in heavy-duty foil. Packets steam over medium heat until the sausages are juicy and the vegetables turn tender-crisp, then you open and serve right away.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausages (sweet or hot)
Bell peppers and onions
  • 3 bell peppers (various colors) sliced
  • 2 onions sliced
Seasoning and oil
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 black pepper to taste
To serve (optional)
  • 4 hoagie rolls optional
  • 4 heavy-duty aluminum foil sheets 4 sheets

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Assemble the foil packets
  1. Divide Italian sausages (sweet or hot) among 4 heavy-duty aluminum foil sheets.
  2. Top each sausage portion with sliced bell peppers (various colors) and sliced onions.
  3. Drizzle olive oil over each packet and season with Italian seasoning, salt, and black pepper.
  4. Fold foil into sealed packets, pressing edges tightly so steam stays inside.
Cook over medium campfire heat
  1. Place packets on a campfire grate over medium heat for 20-25 minutes, flipping halfway, until sausages are cooked through and peppers are tender.
  2. Open packets carefully and serve sausage and peppers on hoagie rolls or as-is, letting the steam escape right before eating.

Notes

For best texture, slice peppers and onions evenly so they finish at the same time as the sausages. Store leftovers in the fridge up to 3 days; reheat in a covered skillet or microwave until hot. Freezing isn’t recommended because foil-wrapped vegetables can get watery after thawing. For a lighter option, use turkey sausage and keep the same foil-packet method.