CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-09-29
Serves: 3-4
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- 8 thin beef sausages, cut in pieces
- 1 tin tomatoes, diced
- 1 onion, diced
- 1 clove of garlic, crushed
- 1/2 cup water
- 1 tbspn gravy powder
- 2 tspns worcestershire
- 1 cup mixed vegetables
- 4 potatoes, peeled and cut
- milk and butter for mash
Instructions
Put potatoes onto the boil and cook until soft.
In a frypan, fry sausages, onion, garlic, until brown. Add tomatoes, gravy powder, water and worcestershire; combine and bring to the boil. Reduce heat and add mixed vegies.
Mash the potatoes and serve on a plate with sausages spooned over the top. Serve with bread or damper
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