Ingredients
Equipment
Method
Build the foil packets
- Divide the Italian sausages among 4 heavy-duty aluminum foil sheets, arranging them so each packet has an even portion. Use firm, single-layer placement for more uniform steaming.
- Top each packet with sliced bell peppers and sliced onions. Spread them to cover most of the sausage surface for better flavor throughout.
- Drizzle 2 tbsp olive oil over the peppers and onions, then sprinkle with Italian seasoning, salt, and pepper. Toss gently at the foil edge if needed so seasoning clings to the vegetables.
- Fold the foil into sealed packets, crimping the edges tightly to prevent steam from escaping. Leave a little space inside so the contents can steam rather than press flat.
Cook over medium heat
- Place the packets on a campfire grate over medium heat for 20-25 minutes, turning or flipping halfway. Keep the foil sealed and watch for steady steam, not roaring flare-ups.
- Open one packet to check that the sausages are fully hot through and the peppers are tender. Reseal briefly if any sausages need extra time, then return to the grate for a few more minutes.
Serve
- Open the packets and serve the sausages and peppers on hoagie rolls or as-is. Spoon the steaming juices over the meat for the best saucy texture.
Notes
For the best seal, crimp the foil edges twice and keep packets on the grate at true medium heat—too hot can leak steam. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a covered pan over medium-low until hot. Freezing is not recommended because peppers and foil-seamed juices can soften further. For a lighter option, use turkey Italian sausages and substitute olive oil with 1 tbsp olive oil plus a splash of water to keep everything from drying out.