Walls
Walls sausages is a one of the main
consumer brands manufactured by the Kerry Group, a leader in the global food
industry. Wall’s sausages are delighted to become a partner of the Scout
Association and are supporting the Scout Associations exciting new initiative
The BIG Adventure as well as becoming a partner of the Scout Camp Cook Badge.
Walls are interested in supporting youth
groups that encourage outdoor fun and activity and therefore have an interest
in helping to support the Scout Association. Sausages are one of the main
staples of any Scout Group camp and Walls will be offering specific coupon
discounts to Scout Leaders participating in Scout Camps and BIG Adventure camps
this summer.
Walls sausages are composed of prime
cut meats and are therefore a very welcome ingredient for easy to cook recipes
for your Scout camp – be it breakfast, lunch or dinner! To help plan your camp
cooking and initiate your creative outdoor chef juices, please have a look at
the recipes you could include below. For each meal there we have included a
basic recipe and also a slightly more difficult recipe for those adventurous
cooks out there!
These meals are on the whole, easy to
cook and ideal for your BIG Adventure Camp kitchens. Get your Scouts involved
in helping with the preparation and explain to them at each stage what you are
doing and why. The recipes can be interchanged for different meals (the
following are just suggestions) or can be used as snacks for your hungry Scouts
who have no doubt been active all day!
Breakfast
Instant
Walls Hot Dogs
Lay sliced onions on a small, double
thickness layer of foil, add a sausage and wrap in the foil, sealing the ends
tightly (and making sure that there is still a fair amount of air left inside
the package). Place in hot embers for about seven minutes, onion side down (so
that the sausage does not stick to the foil) and when cooked, pop the meat and
onions into a bread roll for a quick and easy hot dog breakfast!
If you’ve tried these recipes please
let us know what you think of them and how easy you found them to make. Maybe
you’ve added a twist of your own that you would like us to share with The Scout
Association? Maybe you’ve got a fantastic sausage recipe that we haven’t
included here that you perhaps would like to share with The Scout Association?
Please let us know your thoughts and give us your feedback.
Walls
Classic Sausage, Mushroom and Bacon Frittata
To Serve 4 people
Ingredients
8 Wall’s Classic Pork Sausages
8 Wall’s Unsmoked Bacon – diced
4 large open cup mushrooms
1 clove garlic – crushed
Handful of flat leaf parsley
8 large free range eggs
Salt and pepper
Butter – for frying
Method
1)
In
a non stick pan, fry the sausages whole in a little butter until golden brown.
Remove from the pan.
2)
Add
the bacon and fry until golden
3)
Roughly
dice the mushrooms and add to the bacon along with the garlic.
4)
Chop
the sausages into 4 pieces and return to the pan. Roughly chop the parsley and
add to the sausage and bacon mixture
5)
Beat
the eggs along with some salt and pepper
6)
Pour
the egg mixture into the pan and stir gently
7)
Allow
to cook on the camp stove until set. Turn out onto a plate and cut into wedges.
Lunch or
Dinner
Walls
Stuffed Sausages
Ingredients (Quantities are for two
servings)
Eight Walls Pork Sausages
Small carton of cottage cheese
One teaspoon of French mustard
One teaspoon tomato pickle
One tomato
Lettuce leaves
Method
Grill the sausages over hot embers
and allow them to cool once cooked
Mix the cottage cheese, mustard and
pickle together
Split the sausages down on one side
and fill each one with the stuffing mixture
Serve on lettuce leaves, garnished
with slices of tomato
Grilled
Walls Lincolnshire
Ingredients (Serves 4)
For the Mash
800g of potatoes
75g butter
100mls milk
Salt and pepper
Apple puree for the cider sauce
3 tbsp of your favourite apple sauce
200 mls cider
250mls instant gravy
Method
1)
Boil
the potatoes for approximately 20 minutes until soft. Strain and return to the
pan to the heat to dry out the potatoes thoroughly.
2)
Mash
well with a potato masher
3)
Add
butter and beat well with a wooden spoon, adding the milk gradually
4)
Beat
in the apple sauce, season with salt and pepper and keep warm
5)
Place
the cider and apple sauce into a saucepan, bring to the boil, reduce heat and
simmer until the liquid reduces by half. Add the gravy, bring back to the boil
and strain through a fine sieve
6)
Brush
Wall’s Lincolnshire Sausages with a little oil and cook on a grill pan on a
medium heat
7)
Turn
the Wall’s Lincolnshire Sausages from time to time to cook evenly.
8)
Mix
the gravy mixture with with the cider and apple sauce and bring to the boil.
Wall’s
Classic Pork Sausages with Braised Lentils and Wall’s Smoked Bacon
Serves 4
Ingredients
8 Wall’s Classic Pork Sausages
200g Puy Lentils
200 ml chicken stock (can be made
from chicken stock cube and boiling water)
1 small carrot
1 small onion
1 stick celery
1 tiny leak
Pinch fresh thyme
2 rashers Wall’s smoked Bacon
60g butter
1 tablespoon chopped parsley
Method
1)
Cut
the carrot, onion, celery and leek into a fine dice
2)
Cut
theWall’s Smoked Bacon into fine strips like matchsticks
3)
Place
all of the above into a saucepan along with the chicken stock, lentils and
fresh thyme
4)
Bring
to the simmer and cook for 40 minutes
5)
Season
with salt and pepper and keep warm
6)
Grill
the Wall’s Classic Pork Sausages, season and keep warm
7)
Add
the butter and parsley to the lentils and stir well
8)
Serve
with the Wall’s Classic Pork Sausages and creamy mashed potatoes
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