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Beer Steamed Sausages Recipe


  • 1 can of beer (any brand will do)
  • Smoked sausages (enough to fill crock pot)


  1. Cut each pound of smoked sausage into 4 pieces. 
  2. Pour the beer in the bottom of the crock pot and pile in the sausage.
  3. 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.

Sausages in Beer Sauce Recipe


  • 2 lb Cooked Polish Sausages
  • 1 c  Beer (alcohol or non-alcohol)
  • 2 tb Cornstarch
  • 1/4 c  Vinegar
  • 1/4 c  Brown sugar
  • 1/4 c  Mustard
  • 1 tb Horseradish


  1. Cut cooked sausages into 1/2 inch slices.  In skillet combine sausage and beer.  Cover and simmer for 10 minutes. Combine brown sugar and cornstarch.  Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly.  Keep warm and serve warm using toothpicks.

Backcountry Pizza Recipe

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.


Yeast Crust

  • 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


  1. 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.
  2. Coat the frying pan with olive oil. Knead and spread the dough in the pan until it forms a circular crust.
  3. Cover and bake, on low heat, for 3-5 minutes or until crust is golden brown.
  4. 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).
  5. Remove the cover and let the pizza sit for a minute or two. Cut into slices and serve. (Serves 3-4 people.)

Grilled Sausage with Potatoes and Green Beans Recipe

Grilled Sausage with Potatoes and Green Beans RecipeIngredients

  • 3/4 pound fresh green beans, trimmed and halved
  • 1/2 pound red potatoes, quartered
  • 1 large onion, sliced
  • 1 pound smoked sausage, cut into 1 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
  • 1/3 cup water


  1. Preheat an outdoor grill for high heat.
  2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
  3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Campfire Breakfast Burger Recipe

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.

Sausage and Corn Salad Recipe

Sausage and Corn Salad RecipeIngredients

  • 4 cobs of corn
  • 3 tbsp white-wine vinegar
  • 2 garlic cloves, minced
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 3 tbsp olive oil
  • 1/3 cup finely chopped cilantro
  • 4 to 5 hot Italian sausage, about 500 g
  • 8 cups mixed salad greens
  • 500 g cherry tomatoes, thinly sliced


  1. Preheat barbecue to medium-high. Peel back corn husks but do not remove from cobs. Peel off and discard silk. Re-cover corn with husks. Soak cobs in water for 5 min.
  2. Meanwhile, stir vinegar with garlic, cayenne and salt in a medium bowl. Whisk in oil. Stir in cilantro.
  3. Oil grill. Barbecue sausages and corn. Turn sausages occasionally until cooked through, 10 to 12 min. Turn corn frequently until tender, at least 8 min. Spray any flare-ups with water if necessary. When cool enough to handle, remove and peel back husk, then, using a knife, shave corn from cob. Thickly slice sausages.
  4. Divide greens, corn, sausage and tomatoes between plates. Drizzle with dressing.

Italian Sausage Sandwich Recipe

Italian Sausage Sandwich RecipeIngredients

  • 4 (4 ounce) links hot Italian sausage
  • 1 red bell pepper, halved and seeded
  • 1 small onion, peeled and cut in half crosswise
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 (6 inch) sandwich rolls, split and toasted


  1. Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
  2. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
  3. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
  4. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

Lumberjack Breakfast In Foil Packet Recipe


  • Sausages or bacon
  • Frozen hash browns, or leftover cooked potatoes, diced
  • Eggs
  • Chopped tomatoes and green onions, if you like
  • Shredded cheese, any kind.


  1. Lay sausages or Canadian bacon on a double layer of foil that has been sprayed lightly with cooking spray.
  2. It is best to have the meat on the bottom so it can receive direct heat from the grill to cook properly.
  3. On top of the sausages, add a handful of frozen hash browns or diced leftover potatoes, an egg or two, and diced tomato and green onion if you like.
  4. Salt & pepper to taste.
  5. You can also add Cajun spice or whatever spice your family likes.
  6. Wrap up packet and place on a hot BBQ for 15-20 minutes or until meat is thoroughly cooked.
  7. After the packet has cooked for 15-20 minutes, open it up and add shredded cheese and put it back on the grill for a few minutes.
  8. Once the cheese is melted,.. presto….a delicious and very filling breakfast..or brunch is ready!

Sausage Crescent Cheese Balls Recipe

This was a quick and easy appetizer that I made on New Year’s Eve.  The guys loved it.

Sausage Crescent Cheese Balls Recipe


  • 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


  1. Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  2. In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
  3. 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.
  4. Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.