Home » Quick Campfire Recipe: Fried Sausage and Cabbage “Hash”

Quick Campfire Recipe: Fried Sausage and Cabbage “Hash”

Cabbage Recipe
Today’s #30daysofzucchini dish is one I normally create without the squash, but it adds an extra element and flavor I really love. This dish is actually Donald’s, and is really easy to make. #Recipe to come later today on out blog!
#foodporn #cooking #food

Every meal in our home is homemade. It’s been that way for a few years now, and it’s a rare occasion that we get something delivered or from a box (actually, no boxes anymore). We have the luxury of growing a lot of our own food, or at least supporting the local farms here in Adams County that we get to eat fresh and wholesome food year round that we can use in a campfire recipe or for regular meals at home.

That said, home cooking is time consuming, so it’s kind of an art being able to do it while also being insanely busy like we are (ask anyone, my life is a browser of 10,000 tabs open at all times).

I have been slowly perfecting the process of homecooked meals that are quick and easy. This also benefits my available menu for campfire cooking too, which we do frequently enough with friends. This recipe accomplishes both!

Amusingly enough, this is my husbands recipe he brought with him from Texas and I modified. He is not a cook, but this was a dish I love keeping around because of its versatility and farm fresh goodness.

The best part of this recipe is you can substitute or add any vegetables from your garden that you want, and it’ll still turn out fantastic. Just watch and see:

Fried Sausage and Cabbage Hash Campfire Recipe:

Meant to serve 4 healthy eaters

Ingredients:

  • 14oz any kind of polish or italian sausage (I prefer polish)
  • Half a stick of butter (I prefer a whole stick, but half is what my husband prefers)
  • 1/2 to 3/4 head of cabbage, shredded
  • (Optional) Another 3 cups of any vegetable of choice. Some options I’ve added are: sliced potatoes, cubbed zucchini or various squashes, cherry tomatoes (though maybe only a cup of those), chopped swiss chard, etc.
  • Salt and pepper to taste

Preparation:

  1. Put your butter in the pot to melt
  2. Chop up your sausage into bite-sized chunks and throw in the pan
  3. Add shredded cabbage
  4. Add in optional veggies
  5. Cook on medium high for 20 minutes, stirring regularly

That’s it!

The two biggest benefits of this recipe is it will allow you to use up any excess vegetables from your garden, and it’s also easy to pre-prep and cook over a campfire in a dutch oven. I’ve done it, and my friends love it. A third benefit is that it mixes well with a lot of other dishes if you’re camping with friends. I’ve mixed it with leftover brat meat and pasta or rice. It doesn’t matter, it’s all delicious. It’s why hashes are my favorite dishes.

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