Campfire Recipe: Kielbasa and Biscuit Bake

Growing up with a mother who was German had its advantages. First, she was the queen of homemade sauerkraut, which I loved dearly.  Second, she could turn any sandwich into a Reuben version.  While the traditional Reuben took corned beef, my mother’s Reuben sandwiches could be made from ham, turkey, chicken, and believe it or not a vegan hamburger.  Below is a recipe that she came up with when we craved a Reuben but could not afford the corned beef.  Due to its inexpensive nature, it also makes a wonderful campfire recipe.    

Campfire Recipe:  Kielbasa and Biscuit Bake

Ingredients

Spray or liquid oil

12 to 14 ounce package of kielbasa

2 to 3 cups of sauerkraut

2 Tablespoons mayonnaise

8 ounce block of Swiss cheese

7.5 ounce can of pop and bake buttermilk biscuits

kielbasa.and.biscuit.bake

Steps

  1. Prepare the coals by first building a fire.
  2. Grease the inside of a 10 inch Dutch oven with liquid or spray oil.
  3. Take the kielbasa and cut it into ½ inch slices.  Place on a plate.
  4. Drain as much of the liquid as you can get out of the sauerkraut.  Place in a small bowl.
  5. Add mayonnaise to the small bowl and stir.
  6. Place the sauerkraut and mayonnaise mixture in the bottom of the greased 10 inch Dutch oven.  Spread evenly around.
  7. Put the sliced kielbasa on top of the sauerkraut and mayonnaise layer. 
  8. Grate Swiss cheese.
  9. Place the grated Swiss cheese on top.
  10. Put lid on top of 10 inch Dutch oven.
  11. Move Dutch oven to a heat resistant surface.
  12. Arrange 10 prepared coals in a circle on the heat resistant surface.
  13. Put Dutch oven on top of the prepared coals.
  14. Add 15 prepared coals around the rim of the lid and six evenly spaced around the center.
  15. Cook for 15 minutes.
  16. Once the time from step 15 has passed, gently remove the lid and place the uncooked biscuits on top of the cheese layer.
  17. Place the lid back on and cook for another 15 minutes or until the biscuits are cooked.
  18. Once the biscuits are cooked, knock off the coals from the lid, remove the Dutch oven from the circle of coals and serve.

Believe it or not, once you try this recipe for yourself you will want to make it for every campout.  You can change up the flavor by adding dill seed to the sauerkraut layer.  While this dish does taste like a Reuben, to really enhance the flavor make available spicy mustard for spreading.

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