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Sausage Casserole camping recipe

sausage casserole camping recipeThis is rated as one of our top favourites, a go-to meal that happens to always go down a treat with friends and family too! Sausage Casserole is a relatively cheap meal and packed full of vegetables and hearty beans so is extremely satisfying.

It's an excellent recipe to thaw out with on a cold day, and pretty simple to prepare, though like a good stew needs time to let the flavours to develop so patience and a good source of fuel is required!

 Buy Dutch Oven set on Amazon now!Buy Dutch Oven set on Amazon now!

This recipe can be cooked in a multitude of ways; make it in a pot on the stove or in an earthenware dish in the oven. It's also perfect for cooking in a Dutch Oven either suspended above or nestled in the embers of a campfire!


Buy the best sausages that you can on your budget since they are the star of the show! If you're new to the area it's worth taking the time to find a local butcher, every butcher has a sausage recipe they're proud of and it's a great way to sample the flavours of the region you're visiting and at the same time help out local producers! 



6-8 good high-welfare sausages (pork or turkey)

2 cloves garlic / 1 tsp dried

1 onion

1 large carrot

200g baked beans (approx. 1/2 standard tin)

200g tinned butterbeans* / 1/4 cup dried, soaked overnight

     *or just skip and use the whole tin of baked beans...

approx. 5 medium potatoes

1 small sweet potato

1 tsp paprika

1 tsp tomato puree

chicken/pork stock (1 litre or 2 stock cubes)

approx. 2 tbsp. corn flour to thicken


+ optional red lentils

1 tbsp. oil for frying

salt & pepper to taste



1. If using dried beans that have been soaked overnight (or for 12 hours in your bag while you hike), boil for 1 hour before using as per the recipe. Do not neglect this step, unprocessed beans can make you very ill!

2. Finely chop the onion, garlic, and carrot, and separate your sausages with a sharp knife if they're still joined. Take care to follow good hygiene if handling raw meat.

3. Gently fry the onion in a little oil in a heavy bottomed saucepan over a medium heat. Add the sausages and allow them to begin to sear brown.

4. Add the chopped carrot and garlic and continue to fry for a further minute, stirring.

5. Reduce the heat and carefully pour in the stock (or stock cubes + water), beans, paprika and tomato puree. Season well with salt and pepper. Add 1/4 cup of red lentils now if using.

6. Peel and slice the potatoes into 1cm thick slices and add to the pan. Top up with more water if necessary so the ingredients are almost covered.

7. Simmer for 1-2 hours, stirring regularly until the potatoes are soft and everything is beginning to look soupy.

8. To thicken, remove from the heat and in a mug mix the corn flour with enough cold water to dissolve it into a milk like consistency. Stir into the casserole a little at a time, stirring well in between.

9. Return the pan to a gentle heat and allow to simmer until the gravy loses  a lot of the cloudiness. Take care not to burn the bottom layer so stir more often than earlier and keep the heat low.

10. Adjust the seasoning to taste if needed and ladle a good serving of the beans and potatoes with a couple of sausages per person. Enjoy!


Work what you’ve got! This is one of those recipes where you can add many other vegetables if they need using up and not really alter the overall flavour. Try adding baby corn, chopped cauliflower, asparagus stems or green beans, petit pois, leeks… seriously the list could go on forever!

Let us know how you get on or if you have a favourite variation in the comments below.


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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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