(Jothan Yeager from The Bald Gourmet website)
First, I apologize for using an image that is not of the actual meal I cooked. I didn't think to get a picture of it, so I found one online that I borrowed. I'm not typically one to take pictures of my meals, so I may forget every now and then, and have to use other images.
This is a meal I've made a couple times for breakfast while out camping, and it's been very good! I got the basic from Camping Cookbook Dutch Oven Recipes. I do have a few changes to it. For one, the recipes includes a biscuit recipe. I've never tried that, and I used frozen, pre-made ones that you cook in the oven (or in this case, while camping, I cook them in a Dutch oven). So I'm not including the biscuit part of the recipe. Just use what ever biscuit recipe you like, or the frozen biscuits if you like. I also mix all the dry ingredients at home and bring a zip-lock (type) bag to save time instead adding them at separate times as called for. That's a choice for you to make. It still turned out great preparing at home and adding all dry ingredients at the same time.
Dutch Oven Peppered Biscuits and Country Gravy
Ingredients1/2 pound sage breakfast sausage, crumbled
1/2 cup onion, diced
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
2 teaspoons cracked black pepper
- Heat up Dutch Oven as normal. Add sausage and onion. Toss while cooking until sausage is completely browned, approximately 10-15 minutes.
- Push sausage and onions to side of the oven.
- Add butter and let it melt.
- Add flour and stir until it just begins to brown. Add the milk, salt, and black pepper. Using a whisk, gently stir, breaking up any clumps while cooking until sauce begins to thicken, approximately 5 minutes.
- Incorporate the sausage back into the gravy and continue to cook for 5 minutes.
- Divide biscuits into equal portions and ladle the sausage gravy over them.