Sausage and Vegetable Stovie

    (9)
    55 min

    This is a very easy and basic recipe adapted from the traditional Scottish dish. It's ideal for utilising leftovers or working from a limited kitchen.


    15 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 large onions, coarsely chopped
    • 500g sausages
    • 3 large potatoes, cubed
    • 2 carrots, sliced
    • 2 swede, peeled and cubed
    • 75ml chicken stock
    • 1/4 teaspoon Worcestershire sauce (optional)
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat the vegetable oil in a large pot with a tight fitting lid over medium-high heat. Cut the sausages in half and gently place into the pot. Cook the sausages for a few minutes until they begin to brown on all sides, then add the onions, and cook until the onions begin to brown, about 5 minutes.
    2. Gently stir the potatoes, carrots and swede into the sausage and onion mixture, then pour in the chicken stock and Worcestershire sauce; season to taste with salt and pepper. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the sausages are no longer pink in the centre, the vegetables are tender, and the stock has been mostly absorbed, 25 to 30 minutes. If you wish, add additional chicken stock to make the dish saucier.

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (8)

    0

    Fantastic recipe, we all loved this, there wasn't a drop left!!! Can't wait to make it again soon  -  05 Apr 2013

    by
    0

    This is an excellant recipe and so easy to cook. The kids loved it  -  07 Feb 2011

    by
    9

    YUM! It was my first time cooking rutabaga. So much better than I expected. I used 1/2 cup of the chicken stock and added red bellpepper in with the onions. I used chicken apple sausage from Trader Joes, and chicken Andouile sausage from trader joes. It made the vegetables sweet and spicy. So good! My husband loved this and is very excited about having rutabaga again.  -  15 Apr 2010  (Review from Allrecipes US | Canada)

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