Tuesday, May 31, 2011

Chili Sausage Bake

     Bisquick was on sale this week at my local grocery store, I stocked up so thought I'd give this cornbread bake a try from Betty Crocker.  If you were hungry and camping this would be a 5-star meal.  It was tasty but there are similar dutch oven recipes that probably have more flavor and more of a cornmeal taste in the topping.  You could add some ground beef to this with the sausage to make it more substantial or even some canned corn.  I added a handful of cheese at the last minute and garnished it with chopped scallions and a spoonful of sour cream.  File this under good, filling, basic campfire grub. 

Sausage Chili Bake
1 lb smoked sausage, cut into 1/2-inch slices
1 small onion, chopped (1/4 cup)
1 teaspoon garlic salt or powder
1 to 2 tablespoons chili powder
1 can (14.5 oz) stewed tomatoes, undrained
1 can kidney beans, undrained
2 cups Original Bisquick or baking mix
1/2 cup cornmeal
1 cup milk
2 eggs

     Spray or lightly oil a 12 inch dutch oven.
     Cook sausage and onion over a full spread of coals, stirring occasionally until onion is tender.  Stir in garlic salt, chili powder, tomatoes and beans.
     In medium bowl, stir remaining ingredients until blended.  Pour over sausage mixture.
     Bake 30-35 minutes at 350 degrees or until crust is light golden brown.

Saute sausage and onion

Stir in tomatoes and beans with their juices

Pour on cornmeal topping

Sprinkle on some cheese at the last minute

A campfire gourmet meal

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