Sausages are served in a rich gravy to make this main dish. It can be served with vegetables of your choice, like mashed potatoes or cooked pea. You can also serve it with freshly baked biscuits, cornbread, or over rice.
Any sausage can be used, but the style selected will influence the flavor. We like a basic beer brat, but you can also use homemade sausages including game meats like venison, elk, and moose. You can even add a vegetarian sausage if you have friends or family coming along that need that option.
If you don’t have access to gravy powder, don’t worry. You can brown the sausages and onions heavily, deglaze the pan with red wine, then simmer gently to thicken. This will also achieve a deep, hearty brown color and rich flavor.
Camp Sausage and Gravy Recipe
- 4 sausages like beer brats
- 1 yellow onion sliced
- 2 cloves garlic finely diced
- 2 cups beef stock
- 1/2 cup water
- 1 tablespoon corn starch cornflour
- 1 tablespoon gravy mix like Gravox
- Heat a skillet over medium heat, then add the sausages to cook. Tip: Most sausages will render out some oil to help with the frying. Depending on the sausages that you select, you may need to add a small amount of oil or a shallow layer of water to stop them from sticking to the skillet.
- When the sausages are almost cooked all the way through, add the sliced onions. Cook until the onions are starting to brown.Tip: Depending on the size of the sausages, skillet, and type of heat being used, it can be much easier to remove the sausages while thickening the gravy, then return just before the 5-minute simmer.
- Add the diced garlic and stir until it starts to brown then add the beef stock. Let it come to a boil.
- In a cup mix the water, corn starch, and gravy mix until smooth.
- Slowly pour the gravy slurry into the boiling stock. Stir until thickened and again boiling. Reduce to a simmer and let gently bubble for 5 minutes.
More Sausage Recipes
Sauspatot (Sausage Stew)