Mountain man casserole
Serves six • Allow 75–90 minutes including charcoal preparation
| Ingredient | Per patrol of six |
|---|---|
| Breakfast sausage | 1½ lb |
| Potatoes, scrubbed and diced ¼ inch | 2¼ lb |
| Onion, diced | ¾ lb |
| Bell pepper, diced | 1½ peppers |
| Eggs | 12 |
| Shredded cheddar | 12 oz |
| Butter | 1½ tbsp |
| Water | ⅜ cup or 6 tbsp |
| Salt and black pepper | ⅜ tsp each; adjust to taste |
| Orange juice for serving | 60 fl oz |
Directions
1. Light charcoal. For a 12-inch camp Dutch oven of approximately 6-quart capacity, start with 8 briquettes underneath and 16 on the lid, aiming for 350°F. Adjust for weather and oven performance.
2. Brown and crumble sausage over bottom heat. Transfer cooked sausage to a clean bowl.
3. Add butter, potatoes, onion, bell pepper, and water. Cover and cook 20–30 minutes, stirring occasionally, until potatoes are nearly tender.
4. Return sausage to the oven. Beat eggs with seasonings and pour over the mixture.
5. Cover and arrange baking coals. Begin checking after 25 minutes; allow roughly 30–45 minutes for the larger batch. The center must be set and reach 160°F.
6. Sprinkle with cheese. Cover for about 5 minutes to melt. Divide into six portions and serve with orange juice.
Rotate oven and lid in opposite directions every 15 minutes. Keep enough headroom for the casserole; split cooking if your oven is smaller. Temperature and potato tenderness determine doneness, not elapsed time alone.
Equipment
12-inch camp Dutch oven, charcoal and chimney starter, lid lifter, gloves, charcoal tongs, mixing bowl, whisk, spatula, measuring tools, and food thermometer.