A Note from the Camp Kitchens

It has been a busy end of winter up here at Camp Vermilion! Last weekend we welcomed a retreat group who came north just to use the sauna! It was a lot of fun hosting them and hearing all their stories. This week we've welcomed volunteers working on the new building almost every day. It has been exciting to see all the work that they have been doing around the site and in the new building. Occasionally the volunteers will share a special treat with everyone at camp. The other day one of them came up with some amazing wild rice brats that we grilled up for lunch. Having some left over, I decided to make a stew with them for the next day.

Sausage Stew
(serves 8)

  • 2 onions, diced small
  • 1 lb. carrots, diced
  • 1 head of celery, diced
  • 8 sausages (or brats), sliced
  • 1/2 lb. diced prunes, diced
  • chicken stock
  • 2 cups lentils
  • water
  1. Brown diced onions, carrots, and celery in a stew pot.

  2. Add sliced sausages and diced prunes to stock pot to brown.
  3. Add a little chicken stock to lift out all the brown bits sticking to the bottom.
  4. Add 2 cups lentils and 4 cups chicken stock or water.
  5. Let simmer for about an hour, stirring occasionally.
  6. Season to taste.

The addition of prunes may sound odd, but it does add a very nice depth to the flavor and color to the dish. If you chop them up small no one will really know they are in there in the end. Stews like this always seem nice in winter when you need a strong, flavorful dish but still isn't too heavy on the starches like most stews with potatoes.

Kai Abrahamson

Camp Vermilion Hospitality Coordinator