![\"Dutch](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/06\/IMG_2388-640x480.jpg\" "\\"Dutch")
<\/a><\/p>\nWith camping season upon us, I thought it would be a great idea to share my quick and dirty version of the famous “Pigs in the Hole” or “Toads in the Hole” recipe. Actually it is a far cry from the classic English versions using Yorkshire pudding and\u00a0 more closely resembling the American “Pigs in a Blanket” recipe. Whichever side of the pond your are throwing rocks, this is a quick and easy, kid friendly, Dutch oven camp recipe.<\/p>\n
Start the recipe off with sausage links grilled on your Dutch oven lid or in the pot, your choice!<\/p>\n Brown your sausage and cook till done.<\/p>\n I am using a Camp Chef\u00a0 12 inch “Lewis & Clark” Dutch oven with the classic flat lid.<\/p>\n Here is how to use your Camp Chef Big Gas grill box for Dutch oven charcoal cooking.<\/p>\n Pre-heat your Dutch oven for ten minutes. (Not necessary if you cooked your sausage in the Dutch oven itself)<\/p>\n 12 inch Dutch oven = 9 coals on bottom + 15 coals on top.<\/p>\n Mix up a batch of pancake batter.<\/p>\n Use a bit of the sausage grease to coat the Dutch oven and pour the batter in.<\/p>\n My all purpose pancake mix required 2 cups mix, 1 1\/2 cups milk, 1 egg, and 2 tsp sugar. Giving me about 3 cups of batter.<\/p>\n There are several pre-mixed packages that only require water. Perfect for camping!<\/p>\n With Olympic Gold medal precision, place your sausage links into formation.<\/p>\n No need to push them down, they will settle as they cook.<\/p>\n Baking time took about 45 minutes but that will vary depending on the size of your Dutch oven and the weather conditions.<\/p>\n You should have a nice golden crust and the sides will have pulled away from the Dutch oven.<\/p>\n Use a toothpick to test if its done. Remember, insert toothpick in the middle of pancake batter, if it comes out clean, it's done!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n