Camp Sausage and Gravy

Looking down on a blue camp plate with a serving of sausages and gravy with a side of mashed potato and peas Looking down on a skillet with 4 sausages in an onion gravy. Close up of sausages with gravy on a blue camp plate with mashed potato and peas in the back ground.
Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 25 min 00:25
Ready in 35 min 00:35
Difficulty Seasoned
Cooking Method Simmer
Ingredients Pork Sausage
Equipment Cast Iron Skillet
Recipe Type Main Dish
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Looking down on a blue camp plate with a serving of sausages and gravy with a side of mashed potato and peas Looking down on a skillet with 4 sausages in an onion gravy. Close up of sausages with gravy on a blue camp plate with mashed potato and peas in the back ground.

Camp Sausage and Gravy

Sausages are served in rich gravy to make this main dish which can be served with vegetables of your choice.

Any sausage can be used, obviously, the style selected will influence the flavor. If buying, a basic beer brat works well, but it can also use homemade sausages including hunting ones like venison, elk, and moose.

If you don’t have access to gravy powder then brown the sausage and onion heavily, deglaze with red wine then thicke. This will also achieve a deep hearty brown color.

Ingredients

4 sausages (e.g. beet brats)

1 brown onion, sliced

2 garlics, finely diced

2 cups beef stock

1/2 cup water

1 tablespoon corn starch (cornflour)

1 tablespoon gravy mix (e.g. Gravox)

Equipment

skillet

Recipe Directions

  1. Heat a skillet to medium heat, then add the sausages to cook.

    Tip: Most sausages will render out some oil to help with the frying. If the sausages that you select then you may add a small amount of oil or a shallow layer of water to stop them from sticking.

  2. When the sausages are almost cooked all the way through, add the sliced onion. Cook until the onion is starting to brown.

  3. Add the diced garlic and stir until it starts to brown then add the beef stock. Leave to come to a boil.

  4. In a cup mix the water, corn starch, and gravy mix until smooth.

  5. Slowly pour the gravy slurry into the boiling stock and stir until thickened and again boiling. Drop to a simmer and let gently bubble for 5 minutes.

    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.

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Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 25 min 00:25
Ready in 35 min 00:35
Difficulty Seasoned
Cooking Method Simmer
Ingredients Pork Sausage
Equipment Cast Iron Skillet
Recipe Type Main Dish
Share: