Camping Cuisine: Sausage on a Stick


 

Sitting beside a fire on a cool, clear night, what warms the heart and satisfies the soul like a greasy, smokey sausage, grilled to sooty perfection on a stick?

You will need:
1 dry clean stick
1 – 9 sausages (depending how hungry you are.)
Some bread
A good hot bed of coals

If you have access to a supermarket, skip steps 1 – 3.

1.  Kill and clean a wild pig, deer, buffalo, or other similarly meaty herbivore.  Rabbit will also work I guess, but you gonna have real skinny snags.  (Snag = noun, coloq. Aussie sausage.  Also acronym; Sensitive New Age Guy.  You will rarely find the one making the other from scratch).

2.  Dice or crush the flesh and fat into a smoothly textured mince.

3.  Clean the intestines of the animal and stuff its minced flesh into the gut.

4. OK, you have killed / purchased / borrowed your sausage(s).
Fat sausages are the best, because they don’t burn as easily.  Spanish chorizo are awesome.  So is black pudding.
Find a really dry stick, small enough to
impale a sausage, but strong and thick enough not to break or burn through easily.  By dry I mean the stick should not be sappy, or green, otherwise the moisture in the wood will taint the flavour of your sausage.

5.  Sharpen the smaller end of the stick.  Stab small holes all over the sausage to let fat escape as the sausage cooks, otherwise it will burst, and may fall in the fire.

6.  Impale that sausage on the sharpened stick.   Hold it over the hot coals of your camp fire.  Don’t let your sausage be engulfed by flames.   The even heat of the coals is much better for thorough cooking.

7.  When your sausage appears blackened and crisp, it is done.  Slap it on a piece of bread, eat and enjoy!  :)

 
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