Easy Dutch Oven Camping Sausage Bake Recipe

What to Do If You're Using a Camp Stove

You can absolutely make this on a camp stove. Use a 12-inch cast iron skillet with a tight-fitting lid or a Dutch oven on the burner. Set heat to medium-low. Add the broth, then the ingredients, cover, and cook for 30 minutes, stirring once halfway through. You won't get the smoky flavor from the fire, but you can add a pinch of smoked paprika or a drop of liquid smoke to the mix.

The One Mistake to Avoid

Don't cut your vegetables too small. Potatoes should be 1-inch cubes, peppers and onions about the same. If you cut them smaller, they'll cook too fast and turn into a soft mush that sticks to the pot. Bigger pieces hold their shape and give you a nice texture contrast with the sausage.

Also, don't skip the garlic. It might seem like a small addition, but it lifts the whole dish. Add it with the other vegetables—it will mellow as it cooks and spread through the broth.

Make-Ahead Prep for Camp

This is a great make-ahead meal. At home, chop the vegetables and slice the sausage. Store them together in a zip-top bag or container in the cooler. Combine the dry spices in a small bag. At camp, just dump everything into the Dutch oven with the oil and broth, and you're cooking in under 5 minutes of prep.

If you want to add more vegetables, try zucchini or summer squash—but add them in the last 10 minutes so they don't turn to mush. Mushrooms are also excellent; add them at the start.