Whenever we go camping I spend the day before prepping like a fiend. Why? Because I want to eat well while we’re camping. And I don’t want to spend all of my time while camping prepping and cooking. 😉
This skillet is one we’ve enjoyed for a couple of years now (one I’ve even made at home for quick & easy dinners). It does require a stage one reintro of black pepper (I’ve confirmed that personally) which is a fruit-based spice. BUT there are many others in the AIP community who have reached out to Aidells’ as well, and depending on who you get to answer your inquiry there’s possibly nutmeg or coriander to reintroduce, too. I’m sorry I can’t give a for sure answer, but there have been numerous inquiries and non-consistent answers received. I’ve successfully reintroduced quite a few seed-based spices now (stage one reintroductions) and enjoy the convenience of these while we’re camping – especially since there are still no AIP safe hot dogs on the market.
A FEW NOTES:
- I prep everything before we leave. So for this skillet meal, I sliced sausage and cabbage in a gallon Ziploc bag labeled “Sausage Skillet”. This was kept in the cooler on ice until ready to use. I kept the apple chips separate so they stayed dry.
- This meal was cooked in my trusty cast iron skillet.
- And while camping, we use a two-burner Coleman stove.
Quick & Easy:
This meal takes little to no effort after spending the morning hiking, which is much appreciated. The kids were tuckered. I was feeling it (hello, hiking while pregnant). And The Mister, although he didn’t show it, was probably feeling tired since he carried kids (one at a time) on his back for over half of the two-mile hike and the return back to camp. We were able to sit down to refuel in less than 15 minutes since the prep work was already done.
- 1 TB fat of choice
- 4 Aidells' Chicken and Apple Sausages, sliced
- ½ of a small head of green cabbage, sliced
- 1-2 handfuls dried apple chips (I've used both the Granny Smith and Fuji and Red variety)
- Sea salt, to taste
- Heat fat over medium heat in a large cast iron skillet on your camp stove.
- Add the sliced sausages and cook with lid on, about 5 minutes, stirring occasionally.
- Add the sliced green cabbage and let it wilt down slightly before adding the apple chips. Continue cooking wtih lid on for 3 minutes. Remove lid and cook until apple chips have taken on some color and the cabbage is tender.
- Season to taste and serve.