My family always asks for this recipe when we go camping. Sausage are just so easy when you go away. If you can get preservative free ones from the butcher, I highly recommend them.

Gluten, dairy and nut free


Serves 4-6


You can use any vegetables that you have handy for this recipe. Here is what I use.

  • 8 sausages
  • 1 onion, diced
  • 1 carrot, ¬†finely diced
  • 6 button mushrooms, quartered
  • 4 eggs
  • 2 cloves garlic
  • 1 can kidney or cannellini beans, drained
  • 1 can tomatoes
  • 1 Tbsp. olive oil
  • Salt and pepper top taste



  • Heat a large frying pan or whatever large pan you have available, on high heat.
  • Heat half the oil in the pan and add the sausages. Cook the sausages all the way through then remove them from the pan, onto a cutting board. When they are cool enough to handle, slice into 2-3cm pieces.
  • Turn the heat down slightly to medium-high heat. Add onions and cook for 2 minutes until soft and almost clear. Stir in garlic for 1 minute.
  • Stir in carrot and mushrooms. Cook, stirring for 2 or 3 minutes.
  • Pour in can tomatoes. Add a little water to the can, swirl it around and pour it into the pan.
  • Sprinkle a little salt and pepper into the sauce mix.
  • Pour in beans and sausages. Bring to the boil, reduce the heat to low, put the lid on and simmer for 8 minutes.
  • Make a little hole in the sausage mixture in one corner of the pan. Crack an egg into the hole. Do this to the other 3 corners of the pan so you have 4 eggs in the pan.
  • Put the lid back on and cook for 3 to 4 minutes until the eggs are cooked through or cooked to your liking. If you like them running you may only need 2 or 3 minutes.
  • Serve with potatoes, rice or crusty bread.


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