📖 Instructions

1. Preheat your grill: Fire up your gas or charcoal grill to a medium-high heat, aiming for around 400-425°F (200-220°C). If using charcoal, arrange briquettes for indirect cooking with a hotter zone for searing.
2. Prepare your veggies: On a sturdy cutting board, carefully slice your bell peppers into 1-inch thick strips. Do the same for the onion, cutting it into similar sized wedges or thick slices. Set them aside in a large mixing bowl.
3. Season the vegetables: Drizzle the sliced peppers and onions with the olive oil. Sprinkle in the garlic powder, dried oregano, salt, and black pepper. Toss everything together really well with your hands or tongs until all the vegetables are evenly coated with the seasonings.
4. Prepare the foil packets: Tear off four (for 1X serving) pieces of heavy-duty aluminum foil, each about 18-24 inches long. Lay two pieces flat on top of each other to create a double layer for each packet. This helps prevent tearing and keeps the steam in. You'll need two double-layered sheets for each packet.
5. Assemble the packets: Divide the seasoned vegetables evenly among your foil sheets. Arrange them in the center of one half of each double-layered sheet. Place the raw sausage links on top of the vegetables. You can cut the sausages into 1-inch pieces if you prefer smaller bites, or leave them whole. This ensures even cooking.
6. Seal the packets: Bring the other half of the foil sheet over the sausage and vegetables. Carefully crimp and fold the edges tightly together, creating a well-sealed packet. Make sure to create a tight seal all around to trap the steam and juices inside. You want it almost like a little pillow for the food.
7. Grill the packets: Place the sealed foil packets directly on the preheated grill grates. Close the grill lid. Cook for 20-25 minutes, flipping the packets halfway through (after about 10-12 minutes). The exact cooking time can vary based on your grill's heat and the thickness of your sausage and vegetables.
8. Check for doneness: To check if your sausages are cooked through, carefully remove one packet from the grill. Be mindful of escaping steam! Use tongs to open it gently. An instant-read meat thermometer inserted into the thickest part of a sausage should read 160°F (71°C) for pork or 165°F (74°C) for chicken/turkey sausage. The vegetables should be tender-crisp.
9. Rest and serve: Once cooked, carefully remove all packets from the grill using tongs. Let them rest for 5 minutes before opening. This allows the juices to redistribute. Open them away from your face to avoid the hot steam. You can serve them directly in the foil for easy cleanup, or slide the contents onto plates. Enjoy with a side of crusty bread or rice!
10. Optional tip: For a slightly charred flavor on the sausage, you can carefully remove the sausages from the packets during the last 5 minutes of cooking and place them directly on the grill grates. Cook for 2-3 minutes per side until nicely browned, then return to the packets with the cooked veggies.