Damper Dogs

How to make Damper Dogs

Prep Time: 10 minutes        |        Cook Time: 15 minutes        |        Makes: 12

Ingredients

• 3 cups White Mill self raising flour 
• 1 tsp Stonemill salt
• 30g Pure Valley unsalted butter, chopped into small cubes
• ¾ cup water
• 12 Specially Selected pork, pepper & oregano sausages, cooked then cooled
• Thick, 30cm long skewers soaked in water for 10 minutes (so they don't burn)
• Colway tomato sauce, to serve

Method

1. Prepare your fire, so you have plenty of hot coals. These coals will be the heat for cooking.
2. Meanwhile, make the damper dough. Place the self raising flour and salt in a large bowl. Add the butter cubes and rub into the flour with your fingertips, to combine.
3. Form a well in the centre, then pour in the water. Stir until it forms a nice dough. If the dough is too dry to work with, you can add a little extra water, just a tablespoon at a time until a nice, firm dough forms.
4. Divide the dough into 12 portions and roll into long, log shapes. Flatten slightly to 5mm thick.
5. Push the skewers into the end of the cooked sausage. Skewers need to be long enough to keep a good distance to the fire.
6. Wrap each damper piece around the sausage, making sure that the dough doesn’t overlap too much, then press the damper securely.
7. Place a grill or wire rack over your prepared fire, about 10cm distance from the coals. Place the damper sticks over the grill. This will allow you to watch the damper so it doesn’t burn, without having to hold up the sticks. Cook for 10-12 minutes, until golden brown, turning every 3-4 minutes, so the damper doesn’t burn. Serve with tomato sauce.

Tip: If you want, you can cook these damper dogs over a direct flame, holding them out over the fire’s heat from the coals and occasionally over the flame. You don't want them to burn, though.

Camp Cooking - Pre-planning your cooking site

• Get organised before you start. Set up a table with all cooking utensils, chopping board and essentials like salt, oils, tongs, foil, grill and camping pots.
• Make sure you have enough wood. It is always best to bring your own.
• Clear an area and use rocks to build a fire pit. This will help with wind protection.
• Start a small fire with kindling then add the bigger wood. Have a designated spot next to your fire for coals and a stainless steel mesh grill.
• Start your fire an hour before cooking, so you have hot coals to drag to the side and cook over.
• Use good wood! Dry hardwood is the best.
• Grab some bbq coals and firelighters to use, as these last longer and give a more even heat than wood.
• A good fire takes about 40-50 minutes to be ready for cooking. Cook over a grill, as this will ensure even, controlled cooking and heat. The coals are ready to cook when they have turned grey.