Camp Kitchen: Cooking With Sausage
Crackling in the skillet, sausage fills the campground air with mouth-watering scents. Make these recipes with one frying pan and one burner. Because they’re made with herbs and seasonings, sausages bring their own complex flavors to simple dishes so you don’t have to carry loads of condiments. And because many sausages are fully cooked and vacuum-packed, they keep longer and safer. Let these dishes warm up your winter camp-outs.
About 2 pounds fully cooked or smoked sausage (e.g. kielbasa)
2 tablespoons minced garlic
2 tablespoons vegetable oil
1 packet chili seasoning mix
1 teaspoon dry mustard (optional)
32-ounce can diced tomatoes, undrained
Small can diced chilies, drained
16-ounce can dark red kidney beans, undrained
16-ounce can light red kidney beans, undrained
3 tablespoons Worcestershire sauce
1/2 cup ketchup
Cut the sausage in half lengthwise, then into thin slices. Stir-fry the sausage and garlic in hot oil in a large skillet until the garlic is limp, and then stir in the dry chili seasoning and mustard. Stir in the remaining ingredients, cover, and cook over low flame until bubbly. Serve in shallow soup plates. Serves eight to 10 persons.
Sugarloaf Sausage Fry
1 pound lean pork sausage (hot, medium or mild)
1 tablespoon vegetable oil
Medium onion, finely diced
Medium green bell pepper, diced small
15-ounce can cream-style corn
15- or 16-ounce can ready-to-serve chicken or beef broth
1-1/2 cups biscuit mix
1 tablespoon sugar
Fry the sausage in hot oil in a deep, 8- or 10-inch skillet. Stir and break up sausage into small crumbles. Gradually stir in onion and pepper until crisp-tender. Add the corn and broth, cover, reduce heat and simmer, while you whisk the biscuit mix with egg, sugar and enough water to make a batter as thick as heavy cream. With the sausage mixture at a slow boil, slowly pour in the batter to form an even layer. Cover, reduce flame and cook for 10 minutes or until the topping is firm and springy to the touch. Serves four persons.
Apricot Sunrise Skillet
12-ounce can apricot nectar
15-ounce can apricots with their juice
1-1/4 cups water
1 cup broken pecans
12-ounce package fully cooked sausage links, in thin slices
3 cups instant white rice
In a roomy skillet heat the nectar, apricot juice and water until they boil. Stir in pecans, apricots and sausage and bring to a boil again. Stir in the rice, cover tightly, turn off the flame and set aside for 5 to 7 minutes without peeking. Makes six breakfast portions. Note: If you substitute 1 cup snipped, dried apricots for canned, increase water measure. Liquid should total 3 cups.
4-ounce package fully cooked chorizo or pepperoni
1 tablespoon vegetable oil
7-1/2-ounce can minced clams and their juice
7-ounce can oysters or crab, drained
Small can shrimp, drained
15-ounce can diced tomatoes with onion and pepper
2 cups instant white rice
Cut the sausage into small pieces and stir-fry in hot oil in a deep skillet. Add the seafood, tomatoes, and water, bring to a boil and stir in the rice. Cover, remove from heat and let stand in a warm spot out of the wind for 5 to 7 minutes while the rice absorbs the liquid. Serves four persons. Pass the hot sauce around.
More Sausage Secrets
* Save time and mess by buying fully cooked sausages. They’ll keep three days in the ice chest; vacuum-packed sausages stay safe in the ice chest until their use-by date.
* Sausages made with duck, rabbit, boar, pheasant or venison can be mail-ordered from /dangelobros.com/ or 215/923-5637. Hickory-smoked venison summer sausage can be ordered from /buckrunranch.com/ or 603/747-2828.
* Meatless, sausage-like “crumbles” make a tasty base for vegetarian soups, stews and chili.
* Form a pound of lean sausage into four patties and place in a cold, sprayed, non-stick skillet. Top each with a ring cut from a whole, cored apple, then a 1-inch-thick slice of peeled sweet potato. Cover and cook over low/medium flame until the sweet potato is tender. Drizzle with maple syrup and serve.
* Make luscious strombolis. Mix equal amounts of grated cheese and cooked sausage crumbles. Add a little salsa to moisten. Pile into buns, wrap in foil, and grill on both sides until cheese melts.
* Fully cooked sausage chunks make great kebabs with pineapple chunks, apple quarters, pickled onions, green pepper squares or what have you. Grill until sizzling.
* Make your favorite sweet-and-sour pork recipe with chunks of sausage such as bratwurst or bockwurst and serve over rice.
* Whisk 2 heaping tablespoons instant-blend flour into 2 cups milk with a pinch of salt. Cook, stirring constantly, over low heat until it thickens. Stir in a package of cooked sausage crumbles, heat thoroughly and spoon over biscuits or toast for breakfast.
* Put toast or biscuits on each breakfast plate. Heat fully cooked sausages in a skillet and add a large can of jar of chunky applesauce. Heat until bubbly. Using tongs, place sausages on toast then smother with hot applesauce.
* Split big, puffy cinnamon buns and make each one into a sandwich with a fully cooked sausage patty. Arrange in a sprayed, nonstick skillet, cover, and heat over very low flame. Remove to plates. Whisk water or orange juice into powdered sugar, drop by drop, to make a thin frosting and drizzle over buns. This is a knife-and-fork breakfast.
* Fold fully cooked sausage crumbles into muffin batter (at the rate of about 1 tablespoon crumbles per half cup of batter) to make meaty breakfast muffins to eat on the trail.
* Stir a package of fully cooked sausage crumbles into a packet of fully cooked rice and make stuffed peppers. Top each with a dollop of undiluted tomato soup, twist each in a square of non-stick foil and cook over the grill, pepper side down, to heat through. Pepper will be crisp-tender.