This Dehydrated Smoked Sausage Risotto is a savory, satisfying one-pot meal that brings rich, smoky comfort to the backcountry. We use dehydrated passata and onion, cooked rice that’s partially ground, and our favorite smoked sausages (vacuum sealed) to keep the weight down and flavor high. Creamy, cheesy, and full of basil and umami, this risotto is the perfect trail dinner after a long day of pedaling or hiking.

Quick Stats

  • Prep Time: 30 minutes
  • Trail Time: 45 minutes
  • Fuel Use: Medium (boil + simmer)
  • Shelf Life: 1 month (with vacuum-sealed sausage)
  • Water Requirements: 2 cups

Ingredients (2 servings)

  • ½ cup cooked long grain white rice, dehydrated
  • ¼ cup passata, dehydrated
  • 4 small smoked sausages (~½ cup sliced, vacuum sealed)
  • ½ small white onion, diced and dehydrated
  • 2 tbsp parmesan cheese (grated, shelf-stable or powdered)
  • ½ tsp salt
  • 1 tsp dried basil

Instructions for At Home

  1. Cook and Dehydrate the Rice:
    Cook long grain white rice and spread it out thinly to dehydrate. Once fully dried, blitz it briefly in a blender to break some grains into powder (for creaminess) while keeping most whole.

  2. Dehydrate the Vegetables & Sauce:
    Dehydrate diced onion and passata on lined trays until fully dry and brittle.

  3. Package the Sausages:
    Slice smoked sausages into coins and vacuum seal them in a separate small bag for better shelf life.

  4. Assemble the Meal Kit:
    In a medium bag, combine the rice powder, dried onion, passata leather (broken into pieces), parmesan, salt, and basil. Tuck in the vacuum-sealed sausage packet.

Instructions for Preparation on the Trail

  1. Rehydrate Cold:
    In your pot, combine the dried mix and vacuum-sealed sausages with 2 cups cold water. Let stand for 30 minutes, mashing and stirring occasionally to help the passata break down.

  2. Cook the Risotto:
    Uncover and bring to a boil. Once boiling, reduce heat, cover, and simmer for about 10 minutes, stirring occasionally.

  3. Finish & Serve:
    Risotto is ready when water is absorbed, rice is tender, and the consistency is creamy. Adjust salt to taste and enjoy hot!

smoked sausage risotto

Substitution Tips

  • Sausage: Any shelf-stable smoked meat works — try salami, pepperoni, or turkey sticks.
  • Cheese: Swap parmesan for powdered cheddar or nutritional yeast.
  • Rice: Arborio or jasmine rice also work well if dehydrated after cooking.

Why We Love It

This Dehydrated Smoked Sausage Risotto brings rich flavor and creamy texture to camp without the bulk. It’s warm, filling, and easy to prep with basic ingredients and a dehydrator. The smoked sausage gives it a deep, meaty flavor that satisfies even on chilly nights in the backcountry.