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Looking down on a blue camp plate with a serving of sausages and gravy with a side of mashed potatoes and peas.

Camp Sausage and Gravy Recipe

Saffron Hodgson
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Sausages are served in a rich gravy to make this main dish which can be served with vegetables of your choice.
Preparation 10 minutes
Cook 25 minutes
Ready in 35 minutes
Servings 4 Servings
CourseMain Dish
InfluenceGlobal
DifficultySeasoned
MethodSimmer

Ingredients

  • 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

Equipment

  • skillet

Directions

  • 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.