Posted by on Mar 24, 2014 in Main Courses, Recipes

Smoked sausage and Succotash

There’s nothing better than cooking in cast iron over an open fire. Is it the perfectly brown edges? Or the even cooking from the iron? Maybe its just that I feel completely pioneer-ish with the fire and combine that with delicious food, its a no brainer.

Here was our camping crew on the 2014 maiden voyage. Its hard to believe these kids are this big.

And hard to believe they have been camping all their lives. Since the oldest were just babies, and since then MANY more siblings have been added.

Needless to say, camping is less stressful every time because they are pretty awesome kids. Always something that breaks, usually at least 1 sick kid, but the meltdowns and bathroom “accidents” have at least slowed down a little.

Here they had just hiked over a mile and had collected an assortment of rocks- which were being carried in their t-shirts and pockets for this picture.

The crew

The crew

Even though my kids ate this at home, they wouldn’t touch it camping. Duh! Its because they expect hot dogs, Doritos and sprite for 3 days straight. How dare I give them a vegetable??

The grub

The grub

Its okay you can have your hot dog. More adult food for me!

Round these parts, this dish is called Succotash. At least if you mix sweet potatoes and white potatoes together, that is. Basically its butter, potatoes, onions and peppers cooked in cast iron until its perfectly perfect and a harmonious union. I added asparagus this time, and let me tell you, I HAVEN’T STOPPED HEARING ABOUT IT. Good grief, its just a little more green :-)

Smoked Sausage and Succotash

2 packages of cooked smoked sausage (the turkey kind is good too!), sliced in 1 inch pieces

1/2 to 1 whole stick butter, start with 1/2

4-5 red potatoes, sliced

1 large onion, sliced

3 bell peppers any color, sliced

(You can add whatever makes you happy: sweet potatoes, asparagus, summer squash……whatev)

Heat skillet on medium and melt butter. Add potatoes, onions and peppers. Stir often, but not too much. You want some pieces to get a ‘little’ blackened. Once the potatoes begin to soften, add the sausage. Taste for seasonings, and add an all-purpose seasoning or salt and pepper (or both). If the pan gets dry, add a little more butter.

Serve hot to a crowd. This would feed about 6. Enjoy!

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