I prepared this on a recent hunting trip. I think that Smoked Sausage could be used but I prefer Keilbossa. This is the recipe I used to feed some hungry hunters but I also served other food so prepare amount accordingly.




4 large potatoes (sliced 1/4 inch slices)

1 large onion (sliced 1/8 inch slices)

1 lb. package Keilbossa (sliced 1//4 inch slices)

1 tbsp. Bacon grease

salt and pepper to taste

#10 cast iron skillet

* Put grease in warm skillet to melt and spread it over the bottom. Starting at the center of the skillet, overlap potato slices in a circle to completely cover the bottom of the skillet. Go back and make another layer until all slices are used. Put onion slices all over the top of the potatoes. Season with salt and pepper.

* Put Keilbossa slices over the onions. Cover skillet with lid or aluminum foil. Put skillet on low heat and fry on low until potatoes are soft. Bottom layer should come out brown and crisp. Potatoes will probably slice and serve like a pie wedge.





3 cups flour 4 eggs (beaten)

2 cups sugar 1 1/4 cups canola oil

1 tsp. baking soda 20 oz. Strawberries (chopped)

1 tsp. cinnamon

aluminum foil (for easy clean-up)

#12 cast iron Dutch oven

Mix dry ingredients together. Mix wet ingredients together. Combine wet ingredients with dry ingredients and pour into bottom of an aluminum foil lined Dutch oven. Cover and bake at 350 degrees (4 or 5 hot briquettes under and 12 to 15 on top). Bake for 1 hour or until charcoal goes out. Uncover, cool, slice, and serve. Baking time may vary due to temperature and wind conditions outside. Another fruit may be substituted for the strawberries.


TIPS TO CONSERVE HEAT/CHARCOAL: Put charcoal on an old cookie sheet or piece of aluminum foil and set the Dutch oven over this. This will keep the earth from sucking the heat from the charcoal. Using several old cookie sheets or pieces of foil, build a wind break around the Dutch oven.

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Ray McCune

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