What a perfect late summer day! Bill is snoozing in a gravity chair, we’re streaming KSKY out of Rapid City, SD and our campsite neighbor kid is chasing bubbles in the breezy September sunshine, which drift over periodically.
This morning (almost afternoon), I made French Toast Sausages from an idea I found on Pinterest. Although a bit time consuming to make, they are so delish! I made a nice heaping pile for Bill and packaged up samples in foil for our adjoining family.
I first made these last weekend camping with family at Maumee Bay State Park in Oregon, Ohio, just east of Toledo. I suppose these could be made over the fire as long as you can control the heat (not something I’ve mastered).
So I cooked the sausages outside on our grill first.
Then you take regular bread (white or wheat) and cut the crusts off. Flatten each piece with a rolling pin.
Roll each sausage up in the flattened bread and dip evenly in an egg/milk mixture, just as you’d make French toast. I was afraid the bread might unroll, but the egg glues it shut rather nicely.
I cooked two packages of Bob Evans Maple Sausage links (28 total) and 3 eggs and a bit of milk was plenty. (I rarely measure anything!) I also added some cinnamon. I ended up making these inside the trailer as it was easier to dip then move right into the frying pan.
I still consider it camp cooking. I’m in the camper, right? The final product was delicious, especially dipped in syrup.
Tonight I will attempt bacon wrapped sausage over the fire, my next Camp Cooking post. I’m excited to see how these will turn out.