Name: Spicy Sausage and Pepper Foil Packs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 13 oz (370 g) smoked andouille sausage, sliced 1/2-inch thick; 1 lb (450 g) baby red potatoes, quartered; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 medium yellow onion, sliced; 3 cloves garlic, minced; 2 Tbsp olive oil; 1 Tbsp Cajun seasoning; 1/2 tsp crushed red-pepper flakes (optional); 1/2 tsp salt; 1/4 tsp black pepper; Heavy-duty aluminum foil

Short Description

These Spicy Sausage and Pepper Foil Packs bundle smoky sausage, colorful bell peppers, onion, and a touch of heat in a tidy parcel that cooks quickly on the grill, in the oven, or over a campfire. Minimal preparation, zero dishes, and bold flavor make them both a week-night staple and a camping favorite.

Why You’ll Love This Recipe

Effortless cleanup—everything cooks inside its own disposable packet.
Versatile cooking methods—grill, bake, or campfire-roast with identical results.
Built-in portion control—each foil pack is a complete single serving.
Balanced meal—protein, vegetables, and complex carbohydrates in one dish.
Adjustable heat—dial the spice level up or down with a pinch of flakes or fresh chile.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Smoked andouille or hot kielbasa sausage, sliced into 1 cm coins
Red bell pepper, sliced
Green bell pepper, sliced
Yellow onion, diced
Baby red potatoes, cubed small
Olive oil
Minced garlic
Dried oregano
Paprika
Crushed red-pepper flakes (adjust to taste)
Kosher salt and freshly ground black pepper

Directions

Preheat grill or oven to 200 °C / 400 °F (medium-high heat).
Combine sliced sausage, peppers, onion, potatoes, oil, garlic, and seasonings in a large bowl; toss to coat evenly.
Assemble four sheets of heavy-duty foil (about 30 × 45 cm). Divide the mixture between sheets, keeping sausage on the bottom and vegetables on top.
Seal each packet by folding long sides together twice and crimping ends upward to create a tight pouch with room for steam.
Cook packets 20–25 minutes on covered grill grates or centre-rack oven, flipping once halfway, until potatoes are tender and sausage is hot.
Rest 3 minutes before carefully opening (steam is hot) and serving straight from the foil or over rice.

Servings and Timing

Yield	Prep Time	Cook Time	Total Time
4 individual packs	5 minutes	25 minutes	30 minutes

Variations

Mediterranean Twist – Swap andouille for spicy chorizo, add zucchini rounds, and finish with a squeeze of lemon.
Low-Carb – Omit potatoes and substitute cauliflower florets or sliced mushrooms.
Extra-Hot – Slip a whole jalapeño or a dash of cayenne into each packet.
Cheesy Finish – Open packs during the last 3 minutes and sprinkle with shredded pepper-jack.

Storage/Reheating

Refrigerate sealed, cooled packets for up to 3 days.
Reheat unopened in a 175 °C / 350 °F oven for 10–12 minutes, or empty contents into a skillet over medium heat until steaming.
Freeze (without potatoes) for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What type of sausage works best?

Fully cooked smoked sausages—such as andouille, hot Italian, or kielbasa—stand up to high heat and infuse the vegetables with flavour.

Can I make these foil packs in the oven?

Yes. Place packets on a baking sheet and roast at 200 °C / 400 °F for about 25 minutes, flipping once.

How do I prevent the foil from tearing?

Use heavy-duty foil and avoid overfilling; double-wrap if using standard-weight sheets.

Are these packets suitable for meal prep?

Yes. Assemble up to 24 hours in advance and keep refrigerated until cooking.

Can I substitute sweet potatoes?

Certainly—cut them into 1 cm cubes and add approximately 5 extra minutes of cook time.

How spicy are they?

As written, the packets are medium-hot; omit red-pepper flakes for mild or add fresh chiles for extra heat.

Do I need to par-cook the potatoes?

No. Dicing them small ensures they become tender within the specified cook time.

Is parchment paper a viable alternative to foil?

Parchment is not recommended for grills or campfires but is safe for oven use below 220 °C / 425 °F.

Can I cook these over a campfire?

Yes. Place packets on a grill grate set over medium coals and rotate occasionally; total time is similar to grilling.

How can I tell when the packets are done?

Potatoes should pierce easily with a fork, and the sausage should reach at least 74 °C / 165 °F internally.

Conclusion

Spicy Sausage and Pepper Foil Packs deliver maximum flavour for minimal effort—ideal for backyard barbecues, busy weeknights, and outdoor adventures. With adjustable heat, easy cleanup, and fool-proof timing, they are poised to become a dependable all-in-one dinner solution.