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Foil Packet Sausage and Peppers

Foil packet sausage and peppers with Italian seasoning cook over medium heat until the onions turn soft and glossy, and the peppers stay vibrant. This campfire dinner method seals in steam so the sausages stay juicy, with an optional hoagie-roll serving for easy bites.
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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: 780
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
  • 1 Salt and pepper to taste
Hoagie rolls (optional)
  • 4 Hoagie rolls (optional)
Heavy-duty aluminum foil
  • 4 Heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Assemble foil packets
  1. Divide Italian sausages among 4 heavy-duty aluminum foil sheets.
  2. Top each foil packet with bell peppers and onions.
  3. Drizzle olive oil over each packet and season with Italian seasoning, salt, and pepper.
  4. Fold the foil into sealed packets, pressing edges closed so steam stays inside.
Cook over medium campfire heat
  1. Place packets on campfire grate over medium heat for 20-25 minutes, flipping halfway (steam should be visible when flipping).
  2. Open packets and serve sausages and peppers on hoagie rolls or as-is, letting the steam finish escaping right before eating.

Notes

For the juiciest sausages, keep packets sealed tightly and flip once so the steam doesn’t escape. Store leftovers in an airtight container in the fridge for 3-4 days; reheat in the microwave or oven until hot. Freezing is not recommended because peppers and onions can soften too much. Dietary swap: use chicken or turkey sausages instead of Italian sausages for a lighter option.