Foil Packet Sausages Peppers

These foil packet sausages with peppers and onions deliver juicy bratwursts nestled with tender veggies right off the grill. I love this for cookouts or low-fuss weeknight dinners since everyone gets their own neat little bundle without hovering over the stove.

The first time I tried making foil packets, I was shocked how hands off dinner could be. My family asks for these every time we fire up the grill.

Ingredients

• Bratwurst sausages: Using a quality uncooked sausage provides the best juicy texture Ask your butcher for their freshest pick
• Green pepper: Bright and slightly bitter for classic flavor Look for firm peppers with shiny skin
• Yellow or sweet onion: Adds natural sweetness and softens beautifully Choose onions that feel heavy with no green sprouts
• Olive oil: Prevents sticking and encourages browning Use extra virgin for robust flavor
• Beer or broth: Adds moisture and extra flavor to steam sausages Pick a beer you enjoy sipping or a mild broth for more subtle taste
• Salt and pepper: Enhances every bite Freshly ground black pepper works best
• Buns: Soft bakery buns hold everything together Toast them if you want more texture
• Mustard: Adds zingy brightness Try grainy or Dijon for punch

Step-by-Step Instructions

Prepare the Grill:

Get your grill heating on medium so it is ready when you finish prepping packets Consistent heat is key for even cooking

Build the Packets:

Tear two sheets of foil about the size of a baking tray Spread a spoonful of olive oil in the center of each foil to stop sticking

Layer Ingredients:

Lay two sausages down the middle of each foil sheet Sprinkle half the sliced peppers and onions over each Drizzle beer or broth on top Swipe everything around gently with clean hands to evenly coat with oil and seasoning

Season the Packets:

Dust with a generous pinch of salt and fresh black pepper Mix lightly again so seasonings hit every bite

Seal the Packets:

Bring short sides of foil together above the sausages Fold over twice to lock in steam Then roll each end tightly so no juices leak Double check so the foil is tightly sealed

Grill and Steam:

Set packets seam side up on grill Direct heat is fine Close the lid Let everything cook undisturbed for about 16 minutes Depending on grill and sausage size peek to check for doneness Sausages should be firm and veggies tender

Crisp the Sausages:

Carefully open packets with tongs to vent steam Remove sausages and place directly on grill grates Grill 2 to 3 minutes per side until you see sharp grill marks

Serve:

Nestle each sausage in a soft bun Top with warm peppers onions and a swipe of mustard Serve hot for best flavor

Pin

The peppers are my secret favorite I always sneak a few extra into my own packet since they soak up so much savory sausage flavor. Last summer my niece surprised us by insisting on making her own packet and she was beaming when she pulled out her perfectly grilled sausage and peppers.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. If you want to reheat just pop the sausage and veggies back on the grill for a few minutes or microwave with a splash of broth to keep things juicy. Store buns separately to avoid sogginess.

Ingredient Substitutions

You can use any sturdy sausage Italian turkey or even plant based work great. For the veggies try adding mushrooms or red peppers for more sweetness or use leek instead of onion for a milder taste. Wheat or gluten free buns also fit right in.

Serving Suggestions

These are wonderful at cookouts served alongside potato salad classic chips or a crisp cucumber tomato salad. I sometimes let folks load up their own packet with extra toppings like grilled jalapeños shredded cheese or onions tossed in balsamic.

A Little Italian Inspiration

Foil grilling like this reminds me of southern Italian countryside cooking where wood fires and simple ingredients rule. Sausage and peppers are a classic street snack at Italian American festivals and turning it into a foil packet dinner keeps that festive spirit alive on any regular weeknight.

Recipe FAQs

→ How do I prevent the sausages from drying out?

Adding beer or broth before sealing the foil packets ensures steam keeps the sausages juicy and moist as they cook.

→ Can I use different types of sausage?

Yes, any uncooked sausage works well, such as bratwurst, Italian, or chicken sausage, depending on your flavor preference.

→ Is it possible to prepare packets ahead of time?

Absolutely. Assemble the packets up to several hours in advance and store them in the fridge until ready to grill.

→ How can I add more flavor to the dish?

Try adding sliced garlic, fresh herbs, or a splash of white wine along with the peppers and onions for extra depth.

→ What is the best way to serve the grilled sausages?

Serve in warm buns topped with the tender peppers and onions, adding mustard or your favorite condiments as desired.

→ Can this meal be cooked in the oven?

Yes, foil packets can be baked at 400°F (200°C) for about 20–25 minutes until sausages are fully cooked.