Camping Recipes: Italian Sausage

Macca — 28 August 2015

Essentially, Italian sausages come in three varieties: hot, medium and sweet. And it’s the use of spices such as smoky paprika and chilies that make up the hot ones, whereas sweet paprika, and capsicum make up the milder types.

But they can add a zing to a barbecue, and when released on good behaviour from their casings can make a number of different and tasty meals.


  • 500g hot or mild Italian pork sausage, casings removed
  • 2 capsicum, diced
  • 1 1/2 cups pasta sauce, your favourite
  • 1 1/2 cups mozzarella cheese, grated
  • 2 panini buns, split in half

Heat a medium/large frying pan.

Saute sausages on medium-high heat breaking them up as you go. Cook until no longer pink, about 8-10 minutes.

Drain on paper towel. Discard fat from pan.

In the same pan, over medium heat, cook capsicum for 10 minutes or until brown edges form.

Return the sausages to the pan along with the sauce and simmer, stirring until almost all the liquid has evaporated.

Transfer into a bowl and add 1/2 a cup of the cheese.

Place the bun halves on the frying pan.

Divide and spread the sausage mixture on to the halves.

Sprinkle with the remaining cheese.

Grill until the cheese is bubbling and the bread is crisp.


  • 500g Italian pork sausage, casings removed
  • 1/2 cup apple, finely chopped
  • 1 cup breadcrumbs
  • 1/2 cup celery, finely chopped
  • 2 tablespoons brown sugar

Mix all ingredients and form into patties.

Bake, covered, for 30 minutes at 175°C.

Uncover and bake for 10 minutes longer.

Note: If desired, you can slice some additional apples into 5mm rings, and bake them at the same time as the patties, covered. Serve each patty on an apple ring.

Hearty Italian Sausage Soup

  • 500g Italian pork sausage, casings removed
  • 1 garlic clove, minced
  • 1L beef stock
  • 425g can diced tomatoes
  • 1 cup carrot, sliced
  • 425g can five bean mix, drained
  • 2 small zucchini, cubed
  • 2 cups baby spinach, packed and rinsed
  • 1/4 tsp ground pepper (or to taste)
  • 1/4 tsp salt (or to taste)

In a camp oven, brown sausage with garlic, breaking up the sausage meat as you go.

Stir in stock, tomatoes and carrots and season with pepper.

Bring to boil, reduce heat, cover and simmer for 15 minutes.

Stir in beans and zucchini.

Cover and simmer another 15 minutes, or until the zucchini is tender.

Remove from heat, stir in the spinach.

Cover and allow the spinach to cook in the steam from the soup for another 5 minutes or until tender.

The full feature appeared in Camper Trailer Australia #92 September 2015. 


recipes camping cooking camp recipes holiday