Campfire Cooking: Ranger Vick's Sure Fire Sausage Log

Ranger Vick

This recipe can be done with basically anything rolled up into the fatty. Find your own flavors to play around with and enjoy! Smoke the sausage log for the ultimate experience. Mix together the breakfast sausage and Italian sausage. Once the meat has been fully mixed, use a rolling pin to roll the meat mixture flat. You’re wanting the meat to be rolled to about a thickness of a half inch.

You Will Need:

  • 1 lb ground breakfast sausage

  • 1 lb Italian sausage

  • 1 package of cream cheese (8 oz.) softened

  • Diced pickled jalapenos

  • Dry BBQ rub

  • Aluminum foil

sausage log

Directions:

1. Once the meat has been rolled out, take the cream cheese and spread a nice even layer.

2. Sprinkle the diced jalapeno evenly on top of the cream cheese.

3. Roll the meat/cheese/jalapeno flatness up into a log.

4. Completely season the outside of the meat log.

5. Place the fatty into the foil and roll it up. Twist the ends of the foil up like a tootsie roll.

6. Place into the refrigerator for an hour to set up.

7. During that time, set up either a campfire with a grill or... a grill. MAKE SURE TO HEAT ONLY ONE SIDE.

8. After that hour remove the fatty from the foil.

9. Place the meat onto the “cold” side of the grill. Cook each side for an additional 30 minutes.

10. Once the meat is cooked, remove it from the grill and allow it to rest for 15 minutes before digging in.

11. Leave some leftovers to serve for breakfast with some biscuits and eggs.

That’s some sweet Southern living at Lake James State Park!

Park StaffMolly Sandfosscamping, campfire cooking, staff