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Dutch Oven Italian Sausages Peppers Onions & Mushrooms

 
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1960HikerDude



Joined: 12 Aug 2013
Posts: 114

PostPosted: Thursday 6-4-2015 2:18 am    Post subject: Dutch Oven Italian Sausages Peppers Onions & Mushrooms Reply with quote

https://youtu.be/H2LfoWg0JZ0

1 Lb Italian sausage
1 medium yellow onion cut into rings
1 green bell pepper cut into strips
8 oz sliced mushrooms
5 cloves garlic
2 Tbs Italian seasoning
1 jar of your favorite red spaghetti sauce
1 pound of your favorite hot pasta
Store bought garlic bread (optional)

Brown the sausages in a 10 inch Dutch oven using bottom heat. Remove the sausage. Drain the grease. Cut the sausage into 1 inch lengths and place them back in the the DO.
 
Add the onion, bell pepper, mushrooms, and Italian seasoning. Bake at 350 Deg. F using 7 coals beneath and 14 coals on top for 30 to 45 minutes. Serve over hot cooked pasta with your favorite red spaghetti sauce.

Optional - Slice up a loaf of store-bought garlic bread and arrange it inside a 12 inch Dutch oven. Heat it for 20 to 25 minutes using 9 coals beneath and 16 coals on top at 350 Deg F.
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jakeway



Joined: 28 Jan 2015
Posts: 131
Location: Near Nashville, TN

PostPosted: Friday 6-5-2015 9:57 am    Post subject: Reply with quote

I watched this last night. Looks great. When cooking this outdoors/camping, would it work to put the pasta in dry and let it steam? (Trying to make it a one-pot meal.)
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jakeway



Joined: 28 Jan 2015
Posts: 131
Location: Near Nashville, TN

PostPosted: Friday 6-5-2015 10:01 am    Post subject: Reply with quote

Also, is that a Lodge DO with a round bail? I'm looking for a flat-bottomed DO for inside cooking and campfire-grate use, but all I've seen have the bail with the wire-wrapped handle. I'm afraid that will be a pain to hang on a hook from my tripod.
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1960HikerDude



Joined: 12 Aug 2013
Posts: 114

PostPosted: Friday 6-5-2015 12:28 pm    Post subject: Reply with quote

I've never tried cooking pasta that way except for no-boil lasagna noodles. I suppose you might be able do it with a moderate amount of very thin pasta, such as angel hair and a little extra water in pot.

The DO shown in this video does have a round bail without the wire wrap. I never use it outside my kitchen. For any outdoor use, I would use a camp DO every time. You will always have the option of adding coals on top.

If you can only afford one DO, a camp DO will give you the most versatility. You can use a camp DO's in your kitchen oven with a cookie sheet beneath and do any task that requires bottom heat in another pot.

As many here will attest, you can NEVER own enough cast iron. Kewl Green
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jakeway



Joined: 28 Jan 2015
Posts: 131
Location: Near Nashville, TN

PostPosted: Friday 6-5-2015 4:05 pm    Post subject: Reply with quote

I've done a couple recipes (sausage and noodles; beef stroganoff) in The Can Cooker where you put a full bag of wide egg noodles on top of the meat and vegetables and it works great. But those recipes have at least 12 oz of liquid to steam. I think I'll try it in the DO and report.
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