Campfire Cabbage And Sausage Recipes

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CAMPFIRE BUNDLES



Campfire Bundles image

I created this recipe on a family camping trip. I'd brought along a hodgepodge of ingredients, so I just threw them all together in a foil packet. Everyone said that the bundles were delicious. Ever since, I've grilled them at home with equally good results. -Lauri Krause, Jackson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

1 large sweet onion, sliced
1 large green pepper
1 large sweet red pepper
1 large sweet yellow pepper
4 medium potatoes, cut into 1/4-in. slices
6 medium carrots, cut into 1/4-in. slices
1 small head cabbage, sliced
2 medium tomatoes, chopped
1 to 1-1/2 pounds smoked Polish sausage, cut into 1/2-in. slices
1/2 cup butter, cubed
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place vegetables on three double thicknesses of heavy-duty foil (about 18 in. square). Top each with sausage, and dot with butter. Sprinkle with salt and pepper. Fold foil around each mixture; seal tightly. , Grill, covered, over medium heat 30 minutes. Turn and grill until vegetables are tender, about 30 minutes longer. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 582 calories, Fat 36g fat (18g saturated fat), Cholesterol 95mg cholesterol, Sodium 1247mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 9g fiber), Protein 16g protein.

CAMPFIRE CABBAGE AND SAUSAGE



Campfire Cabbage and Sausage image

This requires a large stockpot and feeds a lot of people. Cook it outdoors on a cold day so you can visit over the campfire and have something warm and hearty to eat after fishing, hunting, etc. Note: This meal can be a bit bland, so add whatever spices you like.

Provided by Starvin Single

Categories     One Dish Meal

Time 3h45m

Yield 12-16 serving(s)

Number Of Ingredients 12

4 links German sausages
1 lb bacon
4 heads cabbage (red and or or green)
2 yellow onions
5 lbs red potatoes
1 (16 ounce) jar minced garlic
black pepper
water
1 dozen pealed hard-boiled egg (optional)
1/2 cup butter (optional) or 1/2 cup margarine (optional)
chicken broth (optional)
spices (optional)

Steps:

  • Slice the German sausage into three-inch pieces.
  • Cut the bacon into two-inch slices.
  • Chop the heads of cabbage into two-inch squares or slices.
  • Cut the onions into one-inch squares or slices.
  • Slice the red potatoes into quarter-inch slices without peeling them (except for cutting out the bad spots).
  • Put the pot on a burner or fire and stir in the bacon, onion, and about half the jar of minced garlic along with some black pepper.
  • Once the bacon is cooked, add one head of chopped cabbage and three sliced potatoes.
  • Add two cups of water and/or one can of chicken broth.
  • Place one link of sliced sausage into the mixture and stir.
  • Add another head of chopped cabbage and three sliced potatoes.
  • Add more minced garlic.
  • Place another link of sliced sausage onto the mixture. Do not stir.
  • Add another head of chopped cabbage and three or four sliced potatoes.
  • Add more minced garlic.
  • Add two cups of water and/or one can of chicken broth.
  • Place another link of sliced sausage onto the mixture. Do not stir.
  • Add another head of chopped cabbage and the rest of the sliced potatoes.
  • Add more minced garlic.
  • Place another link of sliced sausage onto the mixture. Do not stir.
  • Add water and/or chicken broth as needed along with plenty of black pepper.
  • Optional: Add the stick of butter or margarine. (I don't recommend this as the grease and fat from the bacon and sausage is plenty for flavor and fat, but some people like the added taste.).
  • Optional: Add the boiled eggs but leave them whole.
  • Cover for two hours on medium heat and stir lightly on occasion to keep the bottom from burning and to check the amount of moisture in the mixture. Add water/broth as needed.
  • After two hours, make sure the sausage has cooked. Reduce the heat to simmer and begin stirring heavily to fully mix the pot. Note: Try to not break the eggs if you added them.
  • Keep mixture on simmer and serve. Caution: Mixture will be very hot!
  • Serve with Trappey's Pepper Sauce, black pepper, and saltines.

Nutrition Facts : Calories 446.6, Fat 17.9, SaturatedFat 5.8, Cholesterol 25.7, Sodium 388, Carbohydrate 61.7, Fiber 11.2, Sugar 13.9, Protein 14.9

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