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Foil Packet Sausage and Peppers

Foil packet sausage and peppers make an easy campfire dinner with tender onions and colorful bell peppers steamed right in sealed aluminum packets. You’ll open each foil packet to serve juicy Italian sausages with a lightly seasoned pepper-onion mix.
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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: 800
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage and peppers foil packets
  • 1 lb Italian sausages Sweet or hot, casings on.
  • 3 bell peppers Various colors, sliced.
  • 2 onions Sliced.
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.25 tsp salt To taste (start with this amount).
  • 0.25 tsp black pepper To taste (start with this amount).
  • 4 hoagie rolls Optional, for serving.
  • 4 heavy-duty aluminum foil 4 sheets for packets.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Build and seal foil packets
  1. Divide Italian sausages among 4 sheets of heavy-duty aluminum foil, placing 1/4 of the sausages in the center of each foil sheet.
  2. Top each packet with sliced bell peppers and sliced onions, piling them over the sausages.
  3. Drizzle olive oil over the peppers and onions, then sprinkle Italian seasoning, salt, and black pepper over everything.
  4. Fold the foil into sealed packets, pinching and crimping the edges so steam can’t escape.
Cook over medium campfire heat
  1. Place the foil packets on a campfire grate over medium heat and cook for 20-25 minutes, flipping the packets halfway so they heat evenly.
  2. Open each foil packet carefully and serve the sausages and peppers right away on hoagie rolls or as-is, letting the steam escape as a visual cue the packets are done.

Notes

Pro tip: Crimp the foil tightly at the seams to keep steam inside for tender peppers and onions. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or on a skillet until hot. Freezing is not recommended because foil-packed peppers can soften further after thawing. For a lighter option, use turkey sausage and keep the same seasoning mix.