Backcountry Wild Rice & Summer Sausage Salad is a smoky, tangy, chewy camping lunch that packs neatly and eats cold. It’s designed for midday miles or busy lake days when you want something hearty without firing up a burner; the sturdy rice and summer sausage hold up better than tender greens and make the salad easy to carry and serve at camp.
Where This Recipe Shines
- Good for a car camping lunch when you want a real bowl of food without setting up the stove after a morning hike, paddle, or swim.
- Useful for a backpacking lunch on shorter trips when the ingredients are portioned tightly and packed in a sturdy container or sealed pouch.
- Handy for camp lunches that need to wait in the cooler until people are ready to eat at different times.
Make-Ahead and Camp Prep Tips
Cook the wild rice at home, cool it completely, and pack it cold so it keeps its firm, chewy texture. Chop sturdy add-ins before leaving, and keep the dressing in a small leakproof jar if you want the salad to taste brighter at lunch. For make-ahead camping food, it helps to portion single servings into wide-mouth containers so each person can grab one from the cooler without opening a large shared bowl repeatedly. If you are packing for a hike from camp, chill the container well first and tuck it next to an ice pack until you leave.
Camp Setup Notes
A wide-mouth jar, lidded bowl, or reusable deli container makes serving easier than a narrow bottle because you can stir the salad without spilling it on the picnic table. Bring forks or sturdy crackers depending on how you plan to eat it. If the dressing travels separately, give the jar a quick shake at the campsite, pour it over the salad, and toss just before serving. During cleanup, wipe oily containers with a scrap of paper towel before washing so the dishwater stays easier to manage around camp.
Leftovers and Storage
Keep leftovers cold in the cooler and eat them within the next day for the best texture. Wild rice holds its bite well, but the salad can dry out after sitting, so a small extra splash of dressing can help if you saved some separately. Do not leave the summer sausage salad sitting in the sun during a long lunch; serve what you need, then return the rest to the cooler. Pack out any uneaten portions before breaking camp.
Recipe FAQ
How should I pack Backcountry Wild Rice & Summer Sausage Salad so it stays fresh until lunch?
Pack it in a chilled, leakproof container with enough headspace for stirring. If lunch is several hours away, keep the dressing separate and store the salad near an ice pack so the rice stays firm and the sausage stays cold.
Can Backcountry Wild Rice & Summer Sausage Salad be served without a bowl at camp?
Yes. Portion it into wide-mouth jars or cups before the trip and eat straight from the container with a fork. For a less dish-heavy setup, spoon it into tortillas or scoop it with sturdy crackers, then close the empty container for washing later.
Backcountry Wild Rice & Summer Sausage Salad
Equipment
- pot (for at-home wild rice prep)
- Knife
- bowl or zip-bag
Ingredients
- 1 cup wild rice uncooked
- 4 ounces summer sausage diced
- 2 stalks celery sliced
- 1/4 cup dried cranberries
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- At home: Cook wild rice in boiling water according to package instructions (about 35 minutes). Cool and pack in a sealed container or zip-bag.
- At camp: In a bowl or large zip-bag, combine wild rice, diced sausage, celery, and dried cranberries.
- In a small container, shake together Dijon, olive oil, vinegar, salt, and pepper. Pour over rice mixture and toss to coat.
- Let sit 10 minutes for flavors to meld, then serve straight from the bowl or divided into trail bowls.