It’s the original comfort food; a one-pot dosh traditionally made with left-over meat and freshly cooked vegetables that has warmed many a Scot during the dark, dreich days of winter.
However, so many people have their own way of making stovies. Some use square sausage, some use links, some use beef and some use mince. There’s even a version using corned beef! (Let’s save that argument for later).
The funny thing about it is, it’s not even a regional thing, there’s no real east/west divide. This hotly debated topic seems to be more focussed on what families passed down through the generations.
Anyway, we’re sharing our version of stovies with you today and invite you to give them a try!
STOVIES (COOK SCHOOL SCOTLAND STYLE)
- 30g butter
- 1 onion
- ½ turnip
- 2 large carrots
- 500g leftover slice sausage and links
- 500g potatoes
- 500ml beef stock
- Brown sauce
- Worcestershire sauce
- Salt and pepper
1. Begin by heating up a heavy-based pot and add in the butter until it starts to melt, finely dice the onion and start to sauté. Peel the carrots and turnip then dice into 2cm cubes adding into your onions.
2. Chop the leftover sausages and peel then chop the potatoes adding all together along with the beef stock, bring to the boil and simmer for 20 minutes.
3. Now add in brown sauce to taste along with Worcestershire sauce then season with salt and pepper before serving with crusty bread and loads of butter.
We hope you enjoy creating this recipe and sharing it with your friends.