Foil Packet Sausage and Peppers

Southern Kitchen
Foil Sausage And Peppers

Serves: 4

Hands On Time: 25 minutes

Total Time: 25 minutes


1 large link smoked kielbasa, sliced

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and thinly sliced

1 poblano pepper, seeded and thinly sliced

1/2 red onion, peeled, halved and thinly sliced

4 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

½ cup tomato sauce

1 teaspoon dried oregano

1 teaspoon red pepper flakes

4 hoagie rolls, split


If cooking indoors, heat the oven to 450 degrees. If cooking over a campfire, light a fire.

Tear off eight large sheets of heavy duty aluminum foil, approximately 18 inches, and stack into four double-sided sheets. Divide sausage, peppers and onions between each piece of foil and place into a pile in the center. Drizzle each pile with 1 tablespoon of olive oil and season with salt and pepper. Toss to combine. Top each pile with 2 tablespoons of tomato sauce and ¼ teaspoon each of oregano and red pepper flakes. Bring the edges of the foil together to form a tight seal and gently flatten.

Place packets on a baking sheet and cook until vegetables are soft, 10 to 12 minutes. Alternatively, if cooking over an open fire, place packets directly into the fire and cook for 5 minutes. Flip packets over and cook until vegetables are soft, 5 to 7 minutes. Open each packet and fill a hoagie roll with the sausage mixture. Serve.

About the recipe

If you’re planning on camping or otherwise cooking outdoors over a fire, it doesn’t get much easier than these sausage and peppers foil packets. No pre-cooking is required: just some knife work is all that’s needed. Place these directly into the fire and cook until the veggies are softened to your liking.