Frankfurter Goulash
Serves 4
100g packet of unsmoked bacon lardons
3 large onions, peeled, halved and sliced
8 medium waxy potatoes, scrubbed or peeled
12 frankfurter sausages
A couple of bay leaves
Sea salt and black pepper
1 tin mug of chicken stock
Heat a large saucepan or casserole over a medium heat, add the lardons and fry in the rendered fat until golden.
Add the onions and continue to fry, stirring frequently, until caramelised. Add the potatoes, frankfurters, bay leaves, some seasoning, and gently mix.
Pour over the chicken stock and gently simmer, covered, for 30-45 minutes, or until the potatoes are tender and sitting in a rich gravy – but keep an eye on it towards the end to make sure it doesn’t cook dry.
• The Camping Cookbook, by Annie Bell, is published by Kyle Cathie Ltd, priced £12.99. Available now.
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