Sausage Sauerkraut Dutch Oven Camping Recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Servings

Camping For Foodies Dinner Camping Recipes: This Sausage and Sauerkraut dinner is an easy way to celebrate Octoberfest on your camp trips.

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Ingredients

1 (14 oz) package smoked sausage
1 (14.5 oz) can shredded sauerkraut
1 (13 oz) package bread dumplings
4 tablespoons Dijon mustard optional for serving

Instructions

Prepare 12 coals for cooking (* see note below).
Allow the sausage to come to room temperature. At the same time, remove the dumplings from the box to slightly defrost them to separate the slices.
Do NOT drain the sauerkraut, spread contents of can evenly around a 12-inch camp Dutch oven. (You don't have to pre-heat your oven for this recipe.)
Place smoked sausage over the sauerkraut.
Separate the sliced dumplings and place them in a single layer over the sausage.
Place the coals in a pattern that will evenly heat a 12-inch Dutch oven from below. (You are using all of the coals under the oven, no coals will be placed on the lid. Place them in a full circular pattern including the center, not just a ring around the outside.)
Cover the Dutch oven with the lid and cook for about 10 minutes. (The sausage is already cooked so you are just heating it and the sauerkraut liquid is steaming the dumplings.)
Serve with mustard if desired.

Notes

*Note: You can use charcoal briquettes, campfire coals or a propane camp stove to heat your Dutch oven from below. You are just creating a medium heat for warming the pre-cooked sausage and sauerkraut liquid that is steaming the dumplings for about 10 minutes.

Nutrition Information