Scottish Stovies
Serves 1
Directions
- 1Cut the sausages in half and brown them in a pan.
- 2Cut the carrots into half-inch thick pieces.
- 3Cut the potatoes into chunks.
- 4Roughly chop the onion into four pieces.
- 5Thinly slice the garlic.
- 6Add butter to the pan with the browning sausages and melt.
- 7Add the onions to the pan and soften.
- 8Add the garlic and soften.
- 9Add the carrots and potatoes to the pan and mix to soften.
- 10Season with salt, pepper, and a sprinkle of dried mixed herbs.
- 11Pour in beef stock until it covers everything, then turn the heat down low.
- 12Simmer for a few hours until the liquid has reduced and thickened.
Ingredients
- 2 whole sausage
- 2 whole carrot
- 1 whole onion
- 2 whole potato
- to cover amount beef stock
- salt (optional)
- pepper (optional)
- garlic, thinly sliced (optional)
- butter (optional)
- mixed herbs (optional)
Equipment
pan
Tips
- Traditionally made from leftovers like sausages, beef mince, stew, or corned beef.
- Cut carrots about a half-inch thick so they don't disappear into the sauce.
- Cutting potatoes in chunks allows some to break down to thicken the gravy while others hold their shape.
- Garlic and herbs are optional, non-traditional additions.
- Serve with par-baked bread rolls.
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