Want to cook over open fire? Foil packet sausages with peppers make camping easier

Southern Kitchen
Foil Sausage And Peppers

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.

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.