- 1 can of beer (any brand will do)
- Smoked sausages (enough to fill crock pot)
- Cut each pound of smoked sausage into 4 pieces.
- Pour the beer in the bottom of the crock pot and pile in the sausage.
- Cook on HIGH for 2 hours, then switch to LOW until ready to serve.
Those who like a strong beer taste will want the pieces that actually bathed in the beer. The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these.
An amazing recipe compliments of Gear Patrol that will give you the energy to get through the next day. I wish I had seen this recipe before we went to Banff but I’ll definitely try it on the trail in Prince Albert National Park this fall.
- 1 tsp. dry yeast
- 1/2 cup lukewarm water
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1 cup flour
- 1 tbsp. olive oil
- 1 cup tomato powder
- 1/2 cup dehydrated veggies
- 1 tsp. oregano
- 1 tsp. garlic powder
- pinch of salt
- pinch of ground pepper
- 4 slices summer sausage
- 1 cup shredded mozzarella
- Mix yeast, warm water, sugar and salt in a bowl. Add flour, continue mixing until you have a thick ball of dough, then put the dough in a small container or baggie. Store the dough in a warm place (like the inside of your jacket) for 10-30 minutes to allow for it to rise.
- Coat the frying pan with olive oil. Knead and spread the dough in the pan until it forms a circular crust.
- Cover and bake, on low heat, for 3-5 minutes or until crust is golden brown.
- Flip the crust, apply the sauce and toppings. Cover and bake for an additional 3-5 minutes, or until cheese is melted. (To speed things up, add a splash of water in the last minute or two of baking).
- Remove the cover and let the pizza sit for a minute or two. Cut into slices and serve. (Serves 3-4 people.)
You can do this one of two ways. You can use bring along some English Muffins or try my recipe for campfire biscuits. Either way, you need a vessel to hold your Campfire Breakfast Burger in.
- 12 English Muffins
- 12 sausage or hamburger patties
- 12 eggs
- Cheese slices if you have them.
- Add sausage and/or hamburger to a cold skillet and then set it over medium high heat. Cook until patties are golden brown and cooked through, flipping once. Remove and set aside.
- Cook eggs in skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add hot sauce if desired and place other half of biscuit on top.
For many, the preference is to use sausage patties but really any meat will do. Hamburgers left over from the night before, farmer’s sausage cooked and cut in half, some even prefer grilling up a thick slice of bologna or even Spam.
This was a quick and easy appetizer that I made on New Year’s Eve. The guys loved it.
- 1 lb bulk spicy sausage
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1/2 teaspoon dried rosemary leaves, crushed
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 2 tablespoons all-purpose flour
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
- In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
- Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
- Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.