Serves: 5
Total Calories: 456

1 pound ground Italian sausage
1 1/2 teaspoons crushed dry red pepper flakes
1 large diced white onion
4 tablespoons bacon pieces
2 teaspoons garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 pound sliced russet potato (or 3 large other potatoes)
1/4 bunch kale, remove membrane and rough chop

AT CAMP or HOME:
1. Sauté sausage and pepper flakes in large pot; drain excess fat; refrigerate.

2. In same pan, sauté bacon, onions and garlic over l0w to medium heat until onions are soft (approx. 15 min.).

3. Add chicken bouillon and water to pot and heat to boil.

4. Add sliced potatoes and cook until soft (approx. 30 min.).

5. Add cream and cook just until heated.

6. Stir in sausage mixture; add kale and heat through.

7. Allow to cool, ladle into gallon freezer bags & freeze.

AT CAMP:
1. Empty freezer bag into pot, heat and enjoy!

Fun Fact: Drinking alcohol increases the body’s rate of dehydration.

Nutritional Facts:

Serves: 5
Total Calories: 456
Calories from Fat: 344

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice