This bonfire foil is rich in juicy Italian sausages, roasted sweet chilies, brown onions and melted garlic, and is the absolute winner!
Sausage and chili are a meal that feels like pure comfort food for me – I grew up eating (most Wednesday nights) and still crave today.
This foil packet version is the ideal way to bring this Italian-American classic to the campground. You can prepare the whole thing at home, throw the packaging onto the grill or stove, and relax for dinner.
This is a low-drinking, high-reward camping food that allows you to focus on hanging out with friends and family instead of making a fuss. Eat with pasta Baked potatoes, , , , , Frying pan Mac and cheeseor just crusty bread to absorb all the benefits of ketchup and garlic.
The Italian-American meals that grew up on the East Coast were very distinctive throughout my childhood – the sausage and chili were the most outstanding. Hope you enjoyed our bonfire adaptation!
-Michael
Tips for doing this camping
- As far as calories are concerned, low and slow are the paths to go. Place the packet above coal or embers on the grill stove and adjust the height as needed.
- Use a pair of heat-resistant gloves, e.g. grill. They are the best choice for manipulating foil packs!
- use Heavy Duty Foil Or doubling with conventional foil to prevent tears and leaks. This is especially important when open-air flames are cooking.
- Create a “handle” by leaving extra foil on the sides to make flipping and moving packets easier.
- By carefully opening a corner (note the steam!) and using one Immediately–Read the thermometer.
Pre-travel preparation
- You can prepare these Foil data pack Completely ahead of schedule. Make sure you have a nice crimp seal around the edges of the foil, place them in a waterproof postal bag, and then Store them in a cooler.
- After proper storage, the raw sausages will be kept in the cooler for 2-3 days.
- Pre-cut all the vegetables at home to save time and clean up in the camp.
Recipe changes
- You don't have to limit yourself to the Italian sausage here – siding, Kilbara, chicken sausage or anyone else who likes it can use this method.
- To make vegetarian or vegan, replace plant-based sausages, or add extra vegetables and white beans as protein.
- 2 Bell pepper Red and green, sliced
- 1 onion slice
- 8 clove garlic Peel and smash
- 4 Spoon Pizza sauce
- 2 Spoon olive oil
- 1 Spoon Italian seasoning
- ¼ teaspoon Fine sea salt
- 1 pack Italian sausage (1 lb/4-5 sausages)
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In a medium bowl, combine Thin sliced chili, thinly sliced onion, mashed garlic, pizza sauce, olive oil, seasoning, and Salt. Toss and coat the vegetables evenly.
2 bell peppers, 1 onion, 8 cloves and garlic, 4 tablespoons pizza sauce, 2 tablespoons olive oil, 1 tablespoon Italian seasoning, ¼ teaspoon fine sea salt
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Tear off 4 sheets of heavy duty aluminum foil (10-12 inches long). If using regular foil
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Place the foil on a flat surface. In the center, divide the vegetables and seasoning into small packets to create a bed for the sausage.
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separate sausage Between the packaging, place them on top of the vegetables. If using large sausages, you can cut them into 2-inch pieces for faster cooking
1 pack of Italian sausage
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The remaining foil on the top and fold it into 1/2-inch folds to create a tight seal. Leave some rooms inside for steam circulation.
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Place packets on medium coal or embers on the grill. Cook for about 25 minutes, flip half once. To do direct coal cooking, place on coal and rotate every 8-10 minutes.
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Carefully open one corner of the bag (watch the hot steam!) and check the internal temperature of the sausages at 160°F, with the vegetables tender.
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Cool for 2-3 minutes before fully opening, then serve and enjoy!
