Cavemen cooked large hunks of meat on sticks—at least in cartoons—but what did they care if it took a couple hundred thousand years to char a mammoth leg? Too often, I’m too beat to go into an Iron Chef smackdown gourmet extravaganza after a day of slogging through duck swamps. I want Hot Meat Now. Sausages are perfect for roasting over a fire. The trick lies in cooking them sl-o-o-o-w, so they cook all the way through without scorching on the outside.
Cut a green branch and sharpen the tip. Build a good bed of coals and hold the skewer 6 inches over the coals, rotating frequently. The sausage is done when the juices run clear.
If a kebab is what you’re craving, slice the sausage into inch-thick chunks and rehydrate a few sun-dried tomatoes and dehydrated ’shrooms. Skewer the goodies and cook them over a hot fire. Beats ramen noodles every time. —T.E.N.
To eat well in the outdoors all you really need is a good fire and a sharp stick. Here's how to cook with one.