Campfire Cabbage and Sausage

Ingredients

• 4 links German sausages
• 1 lb bacon
• 4 heads cabbage (red and or or green)
• 2 yellow onions
• 5 lbs red potatoes
• 1 (16 ounce) jar minced garlic
• black pepper
• water
• 1 dozen pealed hard-boiled egg (optional)
• 1/2 cup butter (optional) or margarine (optional)
• chicken broth (optional)
• spices (optional)

Directions

1. 1

   Slice the German sausage into three-inch pieces.

2. 2

   Cut the bacon into two-inch slices.

3. 3

   Chop the heads of cabbage into two-inch squares or slices.

4. 4

   Cut the onions into one-inch squares or slices.

5. 5

   Slice the red potatoes into quarter-inch slices without peeling them (except for cutting out the bad spots).

6. 6

   Put the pot on a burner or fire and stir in the bacon, onion, and about half the jar of minced garlic along with some black pepper.

7. 7

   Once the bacon is cooked, add one head of chopped cabbage and three sliced potatoes.

8. 8

   Add two cups of water and/or one can of chicken broth.

9. 9

   Place one link of sliced sausage into the mixture and stir.

10. 10

    Add another head of chopped cabbage and three sliced potatoes.

11. 11

    Add more minced garlic.

12. 12

    Place another link of sliced sausage onto the mixture. Do not stir.

13. 13

    Add another head of chopped cabbage and three or four sliced potatoes.

14. 14

    Add more minced garlic.

15. 15

    Add two cups of water and/or one can of chicken broth.

16. 16

    Place another link of sliced sausage onto the mixture. Do not stir.

17. 17

    Add another head of chopped cabbage and the rest of the sliced potatoes.

18. 18

    Add more minced garlic.

19. 19

    Place another link of sliced sausage onto the mixture. Do not stir.

20. 20

    Add water and/or chicken broth as needed along with plenty of black pepper.

21. 21

    Optional: Add the stick of butter or margarine. (I don't recommend this as the grease and fat from the bacon and sausage is plenty for flavor and fat, but some people like the added taste.).

22. 22

    Optional: Add the boiled eggs but leave them whole.

23. 23

    Cover for two hours on medium heat and stir lightly on occasion to keep the bottom from burning and to check the amount of moisture in the mixture. Add water/broth as needed.

24. 24

    After two hours, make sure the sausage has cooked. Reduce the heat to simmer and begin stirring heavily to fully mix the pot. Note: Try to not break the eggs if you added them.

25. 25

    Keep mixture on simmer and serve. Caution: Mixture will be very hot!

26. 26

    Serve with Trappey's Pepper Sauce, black pepper, and saltines.