Campfire Summer Sausage Skillet

Cast-iron. Open fire. Our Blueberry Wild Rice Summer Sausage. This is the breakfast that changes the game at every campsite.

Ingredients

• 1 Stittsworth Blueberry Wild Rice Summer Sausage, sliced into coins
• 1 lb fingerling potatoes, halved
• 1 red bell pepper, diced
• 1 green pepper, diced
• 1/2 yellow onion, diced
• 4 eggs
• 2 tbsp olive oil
• Salt, pepper, smoked paprika, garlic powder
• Fresh parsley for serving

Instructions

1. Heat cast-iron skillet over medium campfire coals with olive oil.
2. Add potatoes, season generously. Cook 15 minutes, stirring occasionally, until golden.
3. Add onion and peppers. Cook 5 more minutes until softened.
4. Add summer sausage coins. Let them sear without stirring for 2 minutes to get that crust.
5. Make 4 wells in the skillet. Crack an egg into each. Cover loosely with foil.
6. Cook 5–7 minutes until eggs are set to your liking.
7. Serve directly from the skillet. Finish with fresh parsley.

Prep: 10 min | Cook: 30 min | Serves 4–6