Ok, sounds disgusting, but only because we call most sausages stinky. I was a bush cook for many years and so you can’t get sick from this (i promise : )

We eat well on our canoe trips, the first night we usually pack in some nice steak kabobs, pre-cooked pasta, and veggies chopped to also kebob.

The following recipe works well for our little Firefly stove and one pot with leftovers from lunch and the day before – rain or shine.

We ALWAYS bring along a big stinky sausage – you know the kind, rock hard and deliciously salty? That sounded bad – but hey I’ll leave it in for ratings. I can’t remember the names of the ones we get, they are the ones that will keep for awhile (usually the German or dutch kind).

We chop up the leftover fresh garlic, peppers, onions (we always pack extra, some for the first night – and some for snacks and dinner #2) and anything else we’ve salvaged and the stinky sausage – often we’ve been relegated to a swiss army knife, though lately we have actually been remembering to bring a real knife (we’re getting soft in our old-age). We also have some pre-cooked pasta, a necessity when tripping with a little person who likes plain noodles above all else – warm or cold.

We sautee the sausage bits and some butter and onions and garlic, throw in the pasta and peppers, and within a few minutes dinner is done. We prefer to spend our time playing or exploring to cooking, so by the time we usually make it back to camp we are starving and the sun is going down. This is a satisfier for all, the noodles look mostly plain, salt and pepper to taste – DELICIOUS, EASY and one-pot clean-up.

Happy tripping!