Go Back

Foil Packet Sausage and Peppers

Foil packet sausage and peppers are cooked over medium heat so the sausages stay juicy while peppers and onions turn tender. Open one packet to see steaming, colorful vegetables tucked around browned sausage.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Pack the foil packets
  1. Lay out 4 sheets heavy-duty aluminum foil and divide the Italian sausages among them. Place the sausages in the center so packets seal easily.
  2. Top each packet with sliced bell peppers and sliced onions. Arrange them so they sit around the sausages for even steaming.
  3. Drizzle 2 tablespoons olive oil over the sausages and vegetables, then sprinkle with Italian seasoning, salt, and black pepper. Make sure seasoning lands on both the sausage and the peppers and onions.
  4. Fold the foil around the filling and crimp the edges to form sealed packets. Press the seams firmly so steam stays inside.
Cook and serve
  1. Place the packets on a grill grate over medium heat for 20-25 minutes, turning them halfway. Look for steady steam to build inside the foil.
  2. Carefully open the foil packets and serve the sausages and peppers, either as-is or on hoagie rolls. Watch for continued steam when you open one packet as the hero reveal.

Notes

Pro tip: slice peppers and onions evenly so they soften at the same pace as the sausages. Refrigerate leftovers in an airtight container up to 3 days. Freezing is not recommended because foil-steamed vegetables can get softer after thawing. For a lighter option, use chicken or turkey Italian sausage and keep the same seasoning and foil-packet method.