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Sausage Potato and Pepper Foil Packets cooked until tender and flavored with olive oil.

Sausage Potato and Pepper Foil Packets

A cozy and easy dinner made with Italian sausage, potatoes, and bell peppers, all cooked in foil packets for simple cleanup and a delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 to 16 ounces Italian sausage, mild or hot
  • 1.5 pounds Potatoes, Yukon gold or red
  • 2 to 3 pieces Bell peppers, any colors
  • 1 medium Onion, yellow or red
  • 1 to 2 tablespoons Olive oil To prevent dryness and help seasoning stick.
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
  • Optional: garlic powder, smoked paprika, crushed red pepper, or a splash of balsamic vinegar

Method
 

Preparation
  1. Preheat the grill to medium heat, around 375 to 425 degrees F.
  2. Slice the sausage into thick coins, or keep links whole for larger bites.
  3. Cut the potatoes into small chunks, about 3/4 inch pieces to ensure they cook through.
  4. Slice bell peppers and onion into strips.
  5. Toss everything with olive oil, salt, pepper, and Italian seasoning. Add garlic powder and smoked paprika for extra flavor if desired.
Cooking
  1. Build your foil packets, sealing them well, and grill covered for about 18 to 25 minutes.
  2. Carefully open one packet to check if the potatoes are tender. If not, reseal and give it an additional 5 minutes.
Folding Foil Packets
  1. Tear off a piece of heavy duty foil about 18 inches long. If using regular foil, double it up.
  2. Pile sausage, potatoes, peppers, and onions in the center, and bring the long sides up together, folding down to create a tight seam.
  3. Fold in the two short ends like wrapping a present and ensure it's well sealed, leaving a little air space for circulation.

Notes

If using pre-cooked chicken sausage, add it later in the cooking process to avoid rubberiness. Adjust seasoning as potatoes can absorb salt. This recipe is very flexible; feel free to add other vegetables like mushrooms or zucchini.