TWO RIVERS, WI – You have to eat on the road and you know my motto, “No need to eat poorly on the road in your RV” or in this case, “No need to eat poorly on the road in your Car!” So keeping that in mind, we’re going to “Chef-It-Up” with a fun, easy dish to do, “Spicy Sausage Noodles”
As I mention so often and this really makes a difference in Car Camping, you want to take care of as much of your prep as you can at home, so that when you’re out and about in a camping location, it’s all about getting down to the cooking and not having to worry about chopping and mixing things up out on a picnic table.
THE RECIPE:
Ingredients – Chorizo, Onions, Green Peppers, Brussel Sprouts, Mushrooms, Andouille Sausage, Heavy Whipping Cream, Parmesan Cheese, Bacon Fat, Egg Noodles
Spices – Minced Garlic, Salt, Cayenne Pepper, Paprika
First, you want to heat up your pan and then drop in a tablespoon of bacon fat. Let that heat up and then start by putting in a quarter cup of chopped onions and peppers, along with just over a quarter pound of chopped andouille sausage and let them cook for a couple of minutes to meld the flavors together.
At this time, you also want to start heating up some salted water, so it comes to a boil for your noodles. Once the water starts to boil you want to drop in about a cup and 1/4 of egg noodles.
Next in the skillet I put in my Brussels sprouts, about 5 chopped up. Sweat those in your pan for a couple of minutes and then you want to add in your chopped mushrooms and cook those down for about a minute or two. I also like to toss in a teaspoon of minced garlic, paprika and cayenne pepper.
Once the veggies and sausage are cooking I add a quarter tube if you will of chorizo. I’m using pork and squeeze that in the mixture, stirring it up, not to let it stick to the bottom of the pan.
As your noodles come to boil, you want to take them out and place them in the pan with about a tablespoon of the water as well and start to mix everything together to coat.
Once everything is mixed together, you add in 4 ounces of heavy cream and 3-4 tablespoons of parmesan cheese, stir and mix everything together then turn of your burners and let it sit for a couple of minutes, stirring one more time before plating.
I finished up with a salad with Ken’s Steakhouse Dressing, Blue Cheese. I took some butter and put it back in the cast iron skillet which was still hot and quickly toasted the bread and then had.a feast fit for a king/queen/or both!
If you car camp, what do YOU like to cook or eat when you’re out and about? Drop a note in the comments below, I’d love to know!
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