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Sausage and Vegetable Stovie recipe

Sausage and Vegetable Stovie recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

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.

16 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(9)

Reviews in English (8)

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

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

by Michelle Marckwordt- Lowery

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

R e c i p e s

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 servings

1 tablespoon vegetable oil
1 (16 ounce) package smoked kielbasa sausage, diced
6 medium red potatoes, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

1. Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.

2. Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

August 16, 2009 &bull 6:06 pm Comments Off on Slow Cooker Lasagna

What Are Stotty Cakes?

A rather plain and flat looking disc of bread, and yet to many people in the North East of England the Stotty Bread is an important and potent symbol of their identity and region.

It’s the bread of my childhood, linked forever in my memory to my grandmother’s old stone cottage and warm, happy days sitting around a big old kitchen table with a flickering fire and the wind howling outside.

Stotties, as they are called in the plural, are born of thrift and frugality at the end of a long day of baking, as most bread was made at home until fairly recently.

Any excess white bread dough that was left over was simply shaped and rolled into a large disc, and thrown on to the bottom of the oven, where it baked in an initial burst of heat before continuing to cook as the oven cooled.

This baking method is what gives the Stotty Cake it’s crusty but soft exterior and yet a rather pleasant chewy crumb, and that unique “Stotty” taste too. A cake it is not, but a simple and homely regional loaf of bread.

A Traditional Scottish Recipe for Mashed Turnips / Neeps

Cut off the outside of the turnip. Remove the skin to a depth of half an inch (1cm). This ensures the stringy, tough outer parts are not cooked.

Chop the turnip into one-inch (2 cm) cubes.

Boil in plenty of water for about 45 minutes.

Drain of the water and mash the turnips through a colander.

Return the turnips to the pot and warm them with butter, white pepper, and salt to taste.

The Cleikum Club put a little powdered ginger to their mashed turnips, which were studiously chosen of the yellow, sweet, juicy sort, for which Scotland is cele-brated,-that kind which, in our days of semi-barbarism, were served raw, as a delicate whet before dinner, as turnips are in Russia at the present day. Mashed turnips to be eaten with boiled fowl or veal, or the more insipid meats, are considerably improved by the Cleikum season-ing of ginger, which, besides, corrects the flatulent properties of this esculent. Yellow turnips, mashed and eaten with milk, are recommended in scurvy and consumption.
Margaret Dods, The Cook and Housewives Manual, 1829.

What is Stovies? (with picture)

Stovies is a traditional Scottish specialty dish, also known as stoved potatoes, which originated mainly as a way to use up leftovers. Many different recipes for stovies exist, depending on the region of Scotland, the available ingredients and family preferences. Potatoes are a major ingredient, along with leftover meat and vegetables. The dish is usually cooked in a big pot with all the ingredients together inside, and the resulting fare resembles an extremely thick, hearty stew. To round out the meal, oat cakes and a vegetable-based side dish such as "Rumbledethumps" can also be served.

One of the stories about the origin of stovies says the Scottish specialty arose from the practice of the wealthy households giving their unwanted leftovers from the Sunday meal to their servants. Once at home, the servants would use these morsels to create an appetizing, filling dish that would last a while. They did this by adding the leftover bits of meat, drippings, and other items to sliced potatoes and cooked everything together to create a complete dish.

In modern times in Scotland, stovies are still a common way to use up leftovers so that food doesn't go to waste. There are countless variations to the recipe, depending on the regional preferences, but the basic ingredients that remain constant are potatoes, often called "tatties" by the Scottish, and some form of meat. Some families even have their own secret recipes.

Some common items that often vary between recipes include the seasonings, vegetables such as carrots or turnips and the amount of moisture used. The type of meat used to make stovies also varies widely. It can be made using beef, lamb, or sausage. Chicken and fish are also used in addition to vegetarian substitutes.

Typically when preparing stovies, the meat that is used is whatever was roasted for one of the week's dinners cut into small chunks, along with the drippings from the pan. Stock or broth can also be used for moisture or even water if there is nothing more flavorful available. Some possible seasonings include salt and pepper, parsley, or nutmeg. The potatoes are sliced thinly, and a chopped onion is often included, along with chopped carrots or turnips if desired.

All of the ingredients in stovies are cooked together, in a pan or pot, and the dish can be cooked in the oven or on top of the stove. The result resembles a thick stew with the majority of the liquid absorbed by the other ingredients. Oatcakes, "Rumbledethumps," which is a cabbage and potato dish, beetroot, or "skirlie," which is a type of Scottish stuffing, are often used as accompaniments.


The Sausage and Vegetables recipe in the Rutabaga post is rapidly turning into one of my favorites. It is actually a Stovie, a Scottish dish resembling a casserole, but cooked on the stovetop. Stovies come in all kinds of flavors, but usually involve leftover meat and potatoes. From there on, the sky's the limit!

  • Leftover roast beef, pork or lamb, cut into smallish pieces
  • Leftover roast poultry
  • Thick-sliced or chunk bacon, cut into pieces
  • Uncooked mild-flavored link sausage
  • NOT hamburger or ground meat that would change the dish totally

  • olive oil, always a favorite
  • bacon fat or drippings (traditional Scottish), especially those from the roast you are using for the meat
  • chicken fat (if it's roast chicken you are using)
  • home-rendered lard, if you have it (commercial lard is nasty)
  • butter, especially with chicken

  • Potatoes--traditional. Almost all stovies have potatoes some have only potatoes. If you're Irish, you want "floury" potatoes. I've been using fingerlings. Some people like baking types, some people like boiling types. Wash, then peel or not as you see fit. Cut into chunks. Don't use already-cooked potatoes for this dish.
  • Rutabagas. Peel and cut into chunks.
  • Carrots. Peel and cut into chunks. Use less carrot than the other roots, so its sweet flavor does not overpower the dish.
  • Turnips, celery root, parsnips (a light hand on the parsnips), if you have them. Don't use beets because it'll turn a strange color of pink.

  • dried or fresh parsley, a good handful.
  • other dried or fresh herbs, with a light hand.
  • ground allspice
  • garlic cloves, peeled and sliced, with a light hand.
  • ground cumin or coriander
  • nutmeg

Here you have a good deal of latitude. More meat? Less meat? Use about one onion per 1/2 lb of meat, and amounts of vegetables to suit yourself and what you have on hand.

Putting It Together
Peel and chop your onions. Wash, (peel), and chop your vegetables. Have the meat of your choice ready. Cut link sausages in half, cut bacon into chunks, cut leftover meats into pieces.

If you are using bacon, fry the bacon lightly to let it release some fat. Otherwise heat the oil or drippings. Stir in the onions and saute for about 5 minutes. If you are using sausage, add it now and stir for another 5 minutes. Then add the vegetables, stir a few minutes. Add the herbs, spices, salt and pepper and a little broth or water, appropriate to the amount of other ingredients. At least 1/2 cup liquid. You don't want to continue to fry the ingredients, but you aren't making stew either. After adding the water, stir in any leftover meats that you are using.

Cover the pan, let it simmer on the stove 20-30 minutes, until roots are tender. Voila!

My Favorite Stovie
This makes a generous one-dish serving for one, or enough for two people with some other dishes on the table.

1 tbs CA olive oil
1 medium CSA onion, peeled and diced
6 oz local pork sausage, raw, cut into 4 pieces
1/2 lb CO fingerling potatoes, cut in slices
1/4-1/2 lb CSA rutabaga, peeled and cut in chunks
1/4 lb CSA carrot, peeled and cut into chunks
2 tbs dried CO parsley
1/2 tsp allspice
1/2 tsp salt, some grinds of pepper

Saute the onion in the oil for a few minutes, then brown the sausages lightly. Stir in the vegetables and spices, add 1/2 cup water, cover and simmer 25 minutes.

Red mullet and couscous

Serves 2
vegetable stock, couscous, red onion, pumpkin seeds, ras el hanout, red mullet

Bring 400ml of vegetable stock to the boil in a saucepan. Put 200g of instant couscous into a heatproof mixing bowl, then pour over the hot vegetable stock, cover with a plate and set aside for the couscous to swell.

Peel and finely chop a red onion, then let it sweat and soften in a little olive oil in a small pan and over a low heat.

Roughly chop 4 tablespoons of pumpkin seeds and add them to the softening onion. Stir in 2 teaspoons of ras el hanout and a little salt.

Brush 4 small red mullets with olive oil, then season inside and out with salt and pepper and cook on a preheated grill or griddle pan until just cooked. They shouldn’t need more than 6-8 minutes per side, depending on size.

Fluff the couscous with a fork, then fold in the onion and seeds. Season generously and serve with the grilled fish.

★ The couscous can be cooked in water if you prefer, but the best flavour comes from plumping it up in vegetable or chicken stock. The couscous should soak up all the stock – if it doesn’t, drain it in a sieve before mixing in the onion.

If you don’t want to use the mild and fragrant spice mix ras el hanout, you could add a fiery element and stir in a little chilli sauce.

Dried fruits are good here, particularly golden sultanas and chopped apricots. Stir them in with the onions, perhaps with a little chopped mint too.

Friday, January 27, 2012

Cottage Pie with Cheesy poatoes - veggie or non veggie serves 4

Great Grub Wk 2: Claire Young’s Carrot and coriander soup

Great Grub Wk 2: Sausage & root veg stovie

Spaghetti with Prawns, Chilli and Rocket - Serves 4

1 tablespoon Olive Oil/Vegetable Oil
225g/8oz Large Prawns - raw or ready cooked
2/3 cloves of garlic - finely sliced/crushed
1/2 - 1 teaspoon crushed dried chilli or more to taste if you like it really hot!
Small glass of wine (75ml-125ml) or if not using wine use 75ml of cooking water from the spaghetti.
Zest and juice of 1/2 lemon
2 large handfuls of rocket - washed
3 tablespoons sun-dried tomato puree (or 4-5 chopped sun-dried tomatoes + 1 tablespoon ordinary tomato puree)
500g Spaghetti
Sea salt

1. Put spaghetti in a large pan to cook as per packet instructions - usually 9-11 mins.
2. Add oil to a medium to large frying pan with chilli and garlic and heat gently over a low heat for 1-2 minutes without browning the garlic if possible.
3. Add prawns, turn up heat to medium and cook for 1 minute turning prawns halfway through.
4. Add wine or cooking water to pan alongside tomato puree and chopped sun-dried tomatoes if using and cook over a high heat for 3 minutes until prawns are cooked/heated through and liquid has reduced by half then turn off heat.
5. Drain spaghetti and return to the spaghetti pan. Add prawn and tomato mixture from frying pan to spaghetti.
6. Tear up rocket and add to pasta with grated lemon zest, juice of half a lemon and sea salt. Stir to mix and serve.

Super Recipes

Dessert Arancini

Before you jump to Dessert Arancini recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

With regards to the foods that you eat, you will find that your overall health can be effected either positively or negatively. One of the foods you ought to be avoiding is just about any foods you get at a fast food place. These kinds of foods are loaded with bad fat and also have little or no nutritional value. Because of this we are going to be going over the healthy foods that you should be consuming that will have a good effect on your health.

You must remember your parents telling you to actually eat your vegetables, that is simply because this is extremely important for a healthy and balanced body. Potassium is amongst the things that you will discover in various vegetables, not to mention they also contain many various vitamins and minerals you will also need. For instance, broccoli has a lot of potassium to present you with your daily recommended allowances. You will additionally discover that a salad, made with spinach instead of lettuce, can provide your body with many more necessary nutrients.

By simply following a number of the suggestions above you will find that you can be living a healthier life. The pre packaged processed foods that you can get in any store is additionally not good for you and alternatively you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let&rsquos go back to dessert arancini recipe. To cook dessert arancini you only need 4 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Dessert Arancini:
  1. You need 1 1/2 cup leftover rice pudding
  2. Use 6 small flat-bottom chocolates (Walker's of London, Reese's Mini peanut butter cups, Hershey's kisses&hellipthere are so many possibities!
  3. Prepare 1 1/2 cup Rice Krispies, crushed
  4. Get 1 oil for frying, whichever oil you would prefer to use to deep fry at 170C, eg groundnut, vegetable/rapeseed oil, coconut oil or sunflower oil are all suitable
Steps to make Dessert Arancini:
  1. Put two chocolates together, flat sides together.
  2. With wet hands (have a bowl of water to hand) take a ball of cold rice pudding, and place the chocolates in the middle
  3. Make the rice pudding into a ball around the chocolate, completely encasing it
  4. Roll the ball of rice pudding through the crushed Rice Krispies, pressing the crumbs onto the ball
  5. Repeat until all three are done and set aside
  6. Carefully place the balls into a deep fryer heated to 170C and fry for 2-3 minutes, or until golden brown and crisp
  7. Carefully remove them from the oil, allow to drain, then set them on kitchen paper to absorb excess oil.
  8. While still hot, serve one per person with a good scoop of plain vanilla ice cream. The chocolate inside should be melty and the rice pudding should be warm and comforting&hellip Oh my!

If you find this Dessert Arancini recipe useful please share it to your close friends or family, thank you and good luck.

25 Low Fat Crock Pot Recipes

Make getting dinner on the table simple with these 25 Low Fat Crock Pot Recipes! Let your slow cooker do the work while helping your family eat better!

My crock pot is one of my favorite kitchen appliances. It lets me set and forget our dinner, and then have a delicious, home-cooked meal waiting for us. I keep clean up easy afterward with these slow cooker liners. Just pull them out of your crock pot and toss ’em! Whether you’re a seasoned vet or a slow cooker newbie, my Best Crock Recipes will get you cooking! They’re all tried and true, family favorites!

Love it? Pin it to your SLOW COOKER board to SAVE it!
Follow Real Housemoms on Pinterest for more great recipes!

With a house full of boys, hearty beef slow cooker recipes are always a hit. These dinners are perfect for the “meat and potato” type meal lovers in your life and they’re a breeze to whip up!

    – Great for every occasion from St. Patrick’s Day to a comforting dinner! – My go-to easy pasta sauce! – Turn a family favorite into an easy soup! – Bring a restaurant favorite home! – Cooks all day and hits the spot at dinner time!

Chicken is the one meat I pretty much always keep in my kitchen. I prepare it just about every way possible and cooking it up my crock pot is one of my favorite meal options. While Mexican food is one of my go-to’s, I also love to sample cuisines from all over the world, and chicken is the perfect base for these recipes.

    – Loaded with flavor and super easy to make! – I could eat these every night of the week! – Forget take out! Make this chicken instead! – One bite and you’ll be hooked! – Who knew Indian food at home could be so easy?!

I love slow-cooked pork. Whether it’s in the oven, in a smoker, or using a crock pot, there’s something SO delicious about tender, juicy pork for dinner. These recipes are some of my favorite, easy, low-fat options!

    – My family asks me to make these all the time! – I’m completely obsessed with this pork! – Tangy, sweet, and savory all in one bite! – Taco Tuesday just got a whole lot easier! – I love this all in one dinner recipe!

During the cooler months, I’m a complete and total soup addict. I love all kinds of soups and these crock pot low fat recipes are some of my favorites to keep things light while having a filling meal!

    – Grab your favorite veggies and get cookin’! – If there’s a better soup, I haven’t found it! – Perfect for warming up on a cold day! – Loaded with veggies and oh so tasty! – One of my favorite winter recipes!

When I’m really trying to eat right, I like to make vegetarian recipes in my slow cooker. Sometimes I serve them up as side dishes and other times as a stand-alone meal. However you choose to eat them, these recipes are keepers!


  1. Paki

    This theme is simply matchless :), it is very interesting to me)))

  2. Taukinos

    This gift does not pass him.

  3. Goltirr

    Merry Christmas congratulating,

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