Campfire cooking (VeganMoFo 10/1/01)
(This meal was actually cooked on September 30 but it was using one of my new ingredients and was just fun so it’s my first MoFo post!)
The new ingredient for this meal is: Field Roast Frankfurters!
I’m a big fan of Field Roast’s Apple Sage and Chipotle flavor sausages, so when I saw these Frankfurter style ones on the Pangea website, I knew I had to try them. Happily my boyfriend and I were already planning to go camping so I knew I’d be able to test them in the best possible way to cook sausages- over a campfire.
Why does everything taste so good cooked over a fire? I think it’s either the carcinogens from the slight charring and smoke inhalation, or maybe it’s just the simple satisfaction of coaxing a nice roaring blaze from a bunch of horribly damp logs (maybe not the best idea to go camping at the tail end of a mostly-rainy week).
We speared the sausages and roasted them over the fire, along with slightly toasting the buns. I also made a foil packet of green peppers, onions, and garlic drizzled with olive oil and sprinkled with salt and pepper. I put the packet right on the edge of the fire to roast. I remember cooking things that way on family camping trips as a child. It was one of my favorite camp meals then, and is still one of my favorite ways to cook things to this day. But I also always bring my little folding propane camp stove, which is nice for cooking things that are a pain to cook over the fire, like baked beans.
The sausages were tasty although Apple Sage flavor is still my favorite by far. They seemed a little on the dry side, but that might have been the fault of the buns which were actually pretty gross and dry. We bought the buns frozen so maybe that didn’t help. I ended up just getting rid of mine and eating the sausages and beans and veggies alone, which was much better. All in all, a simple but delicious meal!
