Campfire Cabbage And Sausage Recipes

CAMPFIRE CABBAGE AND SAUSAGE

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.

SOUTHERN FRIED CABBAGE WITH SMOKED SAUSAGE

Steps:

• Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate.
• Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste.
• Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.

CABBAGE SAUSAGE SUPPER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

CAMPFIRE BUNDLES

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.