Italian Sausage Sandwich Recipe
May 22, 2009
Posted by Camp Cook in : Quick Lunch Camping Recipes , 1 review so far
Italian Sausage Sandwich Recipe
Ingredients:
6 mild Italian sausages
chopped onions
chopped tomatoes
garlic powder
Oregano
salt and pepper, to taste
zesty Italian dressing
mustard
Italian rolls, hoagie or hotdog buns
Cooking instructions:
Topping: mix onions, tomatoes and seasonings with dressing, as much or little as you like. It should be oniony and definitely have a taste of oregano, like salsa almost. This can be made a couple of days ahead, covered and kept in the refrigerator.
At the campground: grill sausages until cooked through. Keep them whole like hotdogs. When sausages are done, put into desired rolls and top with onion/tomato mix. I like to add mustard on the very bottom of mine, then sausage and top with mix.
Kielbasa Baked Beans Recipe
May 22, 2009
Posted by Camp Cook in : Quick Camping Recipes , add a review
Kielbasa Baked Beans
Ingredients:
1 pound Kielbasa sausage
1-2 pounds ground beef
1 medium onion, chopped
1 15-ounce can pork and beans
1 15-ounce can red beans
garlic granules, to taste
salt and pepper, to taste
cottage cheese, as a side
dill pickles, as a side
Cooking instructions:
Brown the ground beef and onion together in a skillet or kettle. Either work fine. Slice sausage into 1-2 inch slices and add to ground beef just before it’s completely brown. Drain any grease and add both beans. Stir in a small amount of water to help all ingredients absorb flavors. Basically, you can just rinse each bean can out and that is enough water. Once all ingredients are mixed together, simmer for about 10 minutes and serve with a side dish of cottage cheese and a dill pickle slice. I have made this for regular dinner meals as well. Also works well in the heat of the summer, because you can also cook it outside on the bbq grill or an open fire pit. Please note that salt, pepper, garlic or any other seasonings used, are more of personal taste. I personally use salt, pepper and granulated garlic. The rest just comes from the sausage and how the onions flavor the ground beef. You can experiment any way you see fit.
