Sausage & Root Vegetable Stovies

Stovies is a traditional Scottish dish. Typically it is made up of all the left over ingredients from a roast dinner, cooked in one pot and served like a stew. It would consist of fatty cuts of meat, onions, lard, potatoes and possibly the odd carrot for good measure. It is cooked over a low heat for a long time to ensure the meat is thoroughly cooked, and all the fat rendered down. It is generally not the most nutritious of meals but is very comforting and homely on a cold winters night. I got my inspiration for this recipe from the BBC Good Food website, which is slightly healthier and takes less time to cook. I’ve swapped normal potato for sweet potato as it is higher in important vitamins and minerals, such as vitamin A, iron and calcium. The lentils have been added for an extra boost of protein and fibre. Just make sure you use good quality sausages that have a high meat content to help keep it nutritious and low in fat.

Print Recipe

Sausage & Root Vegetable Stovies

Keyword

Carrot, Sausage, Swede, Sweet Potato

Prep Time

10 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 1 clove garlic
• 1 onion large
• 4-6 good quality sausages depending on weight. aim for approx 300g total
• 2 sweet potatoes approx 500g
• approx 300 g swede
• 2 small carrots
• 50 g red lentils
• 500 ml beef stock

Keyword Carrot, Sausage, Swede, Sweet Potato Prep Time 10 minutes Cook Time 35 minutes Servings people Ingredients 1 tsp olive oil 1 clove garlic 1 onion large 4-6 good quality sausages depending on weight. aim for approx 300g total 2 sweet potatoes approx 500g approx 300 g swede 2 small carrots 50 g red lentils 500 ml beef stock

Instructions

To Prepare:

1. Peel and slice the onion in to thick wedges, crush the garlic and add both to a large lidded saucepan.
2. Peel and slice the root vegetables in to approx 2cm chunks.
3. Slice the sausages in half.
4. Make up the stock and weigh out the lentils.

To Cook:

1. Heat the pan over a medium-high heat and when the onions and garlic start to sizzle add the sausages to the pan.
2. Fry everything for around 5 minutes and then add in all the root vegetables. Continue frying for a couple more minutes stirring regularly.
3. Pour in the stock and lentils. Give it a good mix, cover the pan, lower the heat to medium-low and leave to gently bubble away for 25 minutes or until the vegetables are soft and starting to break down and any liquid left has thickened.
4. Serve.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.