Today, we are having dehydrated sausage gravy in pita pocket bread. It’s another Dehydrator Chef take on the ever-popular dehydrated biscuits and gravy breakfast staple.
We’re applying our Dehydrator Chef approach to this recipe. Our dehydrated ingredients for this recipe have all been optimized for speedy meal preparation. We’ll go from hungry to satisfied in 30 minutes or less.
The Dehydrator Chef approach focuses on spending sufficient time upfront on ingredient selection and preparation to minimize the time spent waiting for something to eat later on the trail. We stress that the time spent preparing each ingredient for dehydration is inversely proportional to the time spent waiting for your meal to reconstitute.
So, let’s get started.
Table of Contents
- Dehydrated Sausage Gravy in Pita Pocket Bread Recipe
- Supplies and Tools needed for Dehydrated Sausage Gravy in Pita Pocket Bread
- Dehydrated Sausage Gravy in Pita Pocket Bread Dry Ingredients
- At-Home Preparation
- Optimize Food Protection for Storage and Travel
- In the Field Preparation
- Dehydrated Sausage Gravy in Pita Pockets Nutrition Information
Dehydrated Sausage Gravy in Pita Pocket Bread Recipe
Our dehydrated sausage gravy in pita pocket bread recipe only needs a handful of simple ingredients. All of these ingredients you can easily dehydrate yourself.
Supplies and Tools needed for Dehydrated Sausage Gravy in Pita Pocket Bread
Supplies and tools to make our dehydrated sausage gravy in pita pocket bread are minimal, and nothing special or out of the ordinary is needed.
- Several 1-quart zip-top bags
- Heavy-duty paper towels
- Labeling materials such as masking tape and waterproof all-weather pen
- Camp cookware and dinnerware
Look for lightweight, durable cookware compatible with your camping stove or heat source. Stainless steel or titanium cookware is popular for camping due to its durability and heat distribution ability.
1) McCormick Sausage Flavor Country Gravy Mix
2) dehydrated onion
3) spices and seasonings
4) dehydrated jalapeno pepper slices
5) dehydrated ground pork
Dehydrated Sausage Gravy in Pita Pocket Bread Dry Ingredients
This recipe makes one serving approximately 95 grams of dry mix, not including the pita pocket bread.
- 40 grams dehydrated ground pork crumbles
- 10 grams dehydrated onion flakes
- 2 grams dehydrated jalapeno pepper slices, crushed
- 2 tablespoons powdered sausage gravy mix
- 1/4 to 1/2 teaspoon rubbed sage
- 1/4 to 1/2 teaspoon Fennel seed
- 1/4 to 1/2 teaspoon chili flake
- 1/4 to 1/2 teaspoon thyme
- 1/4 to 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 6-inch pita pocket bread, halved
Dehydrated Sausage Gravy in Pita Pocket Bread Dry Ingredient Notes
We use McCormick Sausage Flavor Country Gravy Mix. Our local grocer carries several brands. Sometimes, they are out; if we’re not stocked up, we’ll need to substitute.
We recommend making and trying this homemade dehydrated camping meal recipe several times at home before preparing it for the first time in the field so you will know what to expect. Armed with this experience, you can dial in the spices how you like and add or subtract any of the other ingredients. Don’t depend on untested gear or untested recipes.
We are omitting volume measurements as we update our recipes. Measuring dehydrated ingredients by weight makes for a more consistent product. The most accurate way to measure ingredients is by weight because minor differences in measuring can lead to substantial differences in the recipe’s outcome.
At-Home Preparation
Combine all the dry ingredients into a single food-safe 1-quart quality name-brand zip-top bag for the best storage results. The sharp edges of dehydrated ingredients may cause micro-punctures in lesser-quality zip-top plastic bags.
Label and date the zip-top bag to identify the contents. Masking tape and an all-weather pen with permanent ink work well here.
Compared to the local big box stores, Amazon has the best prices for the Ziploc 1-quart zip-top bags. So says the 20,000 plus Amazon customer reviewers who took the time to leave feedback. The rough edges and sharp ends of dehydrated foods very often compromise generic zip-top bags. Quality zip-top bags are a necessity when making dehydrated meals for camping.
Need another reason to buy quality name-brand Ziploc bags? An analysis commissioned by the Mamavation website showed that the majority of plastic sandwich bags sold in the U.S. contain high levels of toxic PFAS, also known as forever chemicals. Ziploc was one brand that contained no detectable levels of forever chemicals.
Be sure to include a short note with the name of the dish and detailed preparation instructions.
Optimize Food Protection for Storage and Travel
Double bagging, using two zip-top bags with a separator, is an option to help guard against punctures, leaks, and water penetration and to protect the food’s integrity. This way, it remains viable in the field or pantry storage.
The Scott Shop towels brand makes an excellent bag separator. These multipurpose paper towels are thicker than the average heavy-duty paper towel. As a multitasker, repurpose these towels for the after-meal cleanup activities.
These heavy-duty paper towels have over 11,000 Amazon customer reviews with an average rating of 4.8 out of 5 stars, which is evidence of a great product. Check them out here. You can find them at your local big-box megamart automotive department.
In the Field Preparation
Empty the contents of the zip-top bag into a suitable-sized cooking pot.
Measure in enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes. Stir several times, and add more water if needed to keep all ingredients covered and well-saturated with water.
So why not add all of the water at once? You certainly can, but we are metering in the water so we don’t end up with a too dry or soupy final product. Adding water in smaller amounts works best for our Dehydrator Chef recipes.
Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, if your stove is capable of a low-heat simmer, turn the flame down to a simmer to reduce the chance of burning.
After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
Lastly, spoon the sausage gravy into the pita pocket bread and enjoy.
Practice this dehydrated camping meal recipe several times at home before preparing it for the first time in the field so you know what to expect. Use the very same camp cookware and dinnerware to work through all the how-to unknowns.
Dehydrated Sausage Gravy in Pita Pockets Nutrition Information
Nutrition information is only an estimate. The nutrition information of this recipe may differ depending on the ingredients you use.
Calories: 537kcal | Total Fat: 15g, | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1003mg | Carbohydrate: 72g | Dietary Fiber: 8g | Sugar: 22g | Protein: 36g
 | The Dehydrator Chef Book Available only on Amazon.com You’ll find step-by-step instructions for 26 homemade dehydrated camping meals. Many recipes are only available in this book. Grab yourself a copy today. |
Dehydrated Sausage Gravy in Pita Pockets
Equipment
- Labeling materials (masking tape, waterproof all-weather pen)
Ingredients
Dry Ingredients
- 40 grams dehydrated pork crumbles
- 10 grams dehydrated onion
- 22 grams McCormick Original Country Gravy mix
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon fennel seed
- 1/2 teaspoon chili flake
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cracked rosemary
- 3 grams jalapeno pepper slices, crushed (optional)
- 6 inch pita bread (halved)
Wet Ingredients
- quality cooking oil, such as avocado or olive oil (stored in a leak-proof container)
Instructions
At Home Preparation
- Add the halved pita pocket breads to a food-safe 1-quart quality name-brand zip-top bag. Label the bag with the contents and the date.6 inch pita bread
- Add the remaining dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the dry mix bag with the contents and the date.40 grams dehydrated pork crumbles, 10 grams dehydrated onion, 22 grams McCormick Original Country Gravy mix, 1/2 teaspoon rubbed sage, 1/2 teaspoon fennel seed, 1/2 teaspoon chili flake, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon cracked rosemary, 3 grams jalapeno pepper slices, crushed
- Store the leak-proof container of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.
Packaging
- Wrap each zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
- Add the paper towel wrapped dry mix and paper towel wrapped biscuit bag to the last food-safe 1-quart quality name-brand zip-top bag and label with the contents and the date.
In the Field Preparation
- Empty the sausage gravy dry mix contents of the zip-top bag into a suitable-sized cooking pot.
- Add in enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover and let the dry ingredients hydrate for at least 5 minutes.
- Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- If desired, stir into your cooking pot a bit of the healthy cooking oil from the leak-proof container.quality cooking oil, such as avocado or olive oil
- Spoon the reconstituted sausage gravy mix into the pita pocket breads. Enjoy.
Nutrition
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Dehydrated Sausage Gravy in Pita Bread Detailed Preparation Instructions
Equipment
- camp kitchen equipment (including camping stove, cooking pot, utensils, etc.)
Materials
- 1 serving dehydrated sausage gravy in pita pocket bread
Instructions
- Empty the dehydrated sausage gravy dry mix contents of the zip-top bag into your cooking pot.
- Pour in enough water to cover the dry mix, then add a tad bit more.
- Cover, and let the dry ingredients hydrate in your camp cookware for at least five minutes. Stir all of the way to the bottom now and again.
- Next, on your cooking stove and over a medium flame, bring the sausage gravy mix to a boil, stirring frequently to prevent burning.
- After bringing the sausage gravy mix to a boil, turn the stove down to a low simmer for two minutes.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- Scoop the sausage gravy mix into the pita bread. Enjoy.