Sausage, Corn & Pepper Hot Pot

Simple, tasty, and filling. That’s the goal when you’re cooking for a camping crowd.

This stew meets all those criteria. As presented, it’ll feed six to eight. For a bigger crowd, just double the ingredients; or even triple them. Alternatively, stretch the dish by serving the stew on rice or buttered broad noodles.

When I first put this together I used bulk sausage meat, forming it into small balls. Most folks who’ve learned it from me go with link sausages, cut into cubes. While that’s certainly easier, it doesn’t bring the same flavor.

At any rate, here’s my recipe for:

Sausage, Corn & Pepper Hot Pot

2 lbs sausage meat
3 cups corn kernels (canned, fresh, or frozen all work)
3 green peppers, diced
1 tsp salt
Pepper and crumbled rosemary to taste

Form sausage into bite-sized balls. A heaping teaspoonful is about right. Fry in a cast iron kettle until golden brown, about 8 minutes. Remove all but about 2 tablespoons of the fat.

Add the corn, peppers, salt, pepper, and rosemary. Stir-fry until peppers are tender, about 5 minutes, covering pot with its lid the last 3 minutes or so.

  here's a version of this dish that I made today...on the Weber  I used corn cut off the cob, Italian garlic sausage and Italian sausage

HistoricFoodie wrote: Looks good, Dan. I especially like the idea of incorporating the rice right into the mix. Are those ham slices I see in the top photo?