• 2 tablespoons of butter
• One red onion
• One bottle of beer
• Three bay leaves
• Chefs mix of whole black pepper, white pepper and juniper berries.
• One bottle of Ox fond
• 500 gram firm potatoes
• Water
• 400 gram of precooked sausage

Tools

• Tripod
• Pot
• Ladle

This recipe is easy to prepare in advance as it contain few raw ingredients that can go bad easily.

• Before going out mince the onion into preferred size and put in a plastic bag. A bag is easier to store than a box.
• Cut the sausages in preferred sizes and put in a plastic bag. A bag is easier to store than a box.
• Peel and cut the potatoes into small slices. Put in a plastic box and fill with water before putting on the lid. Seal the lid with tape and put it in double plastic bags to avoid emptying the water in your backpack.
• Put the spices in a empty spice container.
• Cut out two tablespoons worth of butter cubes and put in a sealable plastic container.

Pack everything well in your backpack, preferably in a second large plastic bag just to be sure.

• Once you got your campfire going, hang the pot above the fire.
• Put in two tablespoons of butter
• Once the butter is boiling, put in the sliced red onion.
• Stir and let fry for a few minutes, be mindful that it do not burn towards the end.
• Pour in roughly two thirds of the beer.
• Put in the bay leaves and the pepper and juniper berry spice mix
• Pour in roughly two tablespoons of ox fond.
• Empty the potato water in a spot no one is going to sit or stand in and then put the potatoes into the pot.
• Add water to cover the potatoes
• Check the taste, if needed add more beer and ox fond until up to taste.
• Let the food boil until the potatoes start to soften, they should not be done yet.
• Put in the precooked sausage.
• Add more ox fond if required.
• Let boil until the potatoes are soft and ready to eat.
• Serve and enjoy!