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Campfire Classic: Sausage, Apples & Potatoes

May 22, 2020
HQ Mess at Susq

This Memorial Day weekend, bring a favorite recipe from Civil War Remembrance in Greenfield Village into your own home. Though the name of the dish is simple, the results are plentiful and could well feed an army. It’s also simple to make; the true key to this dish is cooking it over an open fire, but it can also be prepared on a kitchen stove over medium-to-high heat. Whichever method you choose, a large cast-iron skillet is essential to re-creating this dish. 

A few tips from our chefs:

  • There's no wrong way to prepare this dish; add whatever herbs and spices you like.
  • Always serve it family style.
  • For a breakfast twist, add a fried egg.

Sausage, Apples & Potatoes
4 pounds potatoes
2 pounds smoked pork sausage (we recommend Dearborn Brand)
2 pounds apples
1 pound sweet onion
1 pound butter
2 ounces fresh garlic, grated
Salt and pepper to taste                                                                              

Boil potatoes until tender; let cool, then peel and cut into 1-inch chunks. Slice sausage into 2-inch pieces. Slice apples into ½-inch pieces. Julienne onions into ½-inch slices. Preheat a large cast-iron skillet over the campfire (or on stove). Add the butter and sausage; cook until lightly browned. Add the apple slices, onion and garlic; cook for about 5 minutes. Top with the potatoes and let cook for a few minutes before stirring. The potatoes must be cool when added. Add salt and pepper to taste and stir in. Let all cook together until everything is tender and the flavors are melded, about 10-20 minutes. Stir occasionally, but if you stir too much, it will be mushy.

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