Recipe: Camp Oven Sausage Casserole

​Rich and flavour-packed, just how we like our camp oven dishes.

Ingredients:

• 250ml chicken stock
• 2 garlic cloves, finely chopped
• ½ tsp dried oregano
• 1 handful fresh thyme, chopped
• 1 handful fresh parsley, chopped
• 1 can of cannellini beans, rinsed and drained
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 8 pork sausages
• 2 brown onions, diced
• 2 capsicums any colour, diced
• 5 medium carrots, peeled & sliced into chunks
• 6 small potatoes, peeled & cut into chunks
• 2 cans diced tomatoes
• 3 tbsp tomato paste

Cookware Needed:

• 9 or 12 Quart Camp Oven
• Protective Leather Gloves

Method:

1. Preheat your 9 quart camp oven.
2. Drizzle a little bit of oil in the oven then add the sausages and fry until browned.
3. Add the onions, capsicum and garlic, and cook until fragrant and softened, about 2-3 minutes.
4. Add all the remaining ingredients (reserving some thyme and parsley for garnish) and stir until well combined.
5. Cover and cook for 3 to 3½ hours, stirring every hour or so. Season with salt and pepper to taste.
6. Garnish with thyme and parsley then serve.