Post by Sylvia on Mar 13, 2009 5:16:45 GMT -6
I am constantly being asked for my recipe for Stovies. My best friend Gina, is a good cook, but had never been able to make decent stovies until I told her how. Some people like them runny, a bit like soup, some people like them thick. I make both versions, but this is how to make thick stovies.
In years gone by, every home in Scotland had a huge pot of stovies made on Hogmanay, ready for the hung over on New Years Day.
My Cheats' Scottish Stovies
1 tin easy chopped onions or 1 large onion, chopped
1 Tbs olive oil (if you are using a chopped onion)
6 - 8 thick pork sausages (use the sausages that you prefer), I use Walls
5 large potatoes, peeled and chopped into bite size pieces
2 Oxo cubes (beef stock cubes)
2 Tbs instant potato
Freshly ground black pepper
Heat the oil and saute the onion, or add tin to large pan and heat. Cut each sausage into 3 pieces and add to the onions then add the chopped potato, stirring constantly. Add boiling water to the stock cubes mix, then add enough stock to just cover the potato mixture. Bring the stovies to the boil, then reduce the heat to a simmer for 20 - 30 minutes until the potatoes are cooked. Season to taste, we like lots of black pepper.
This is the cheating element; turn the heat up and when the stovies are bubbling, sprinkle in the instant potato until the gravy thickens up to the consistency you want. Cook out the potato for a few minutes and serve with buttered crusty bread.
Sylvia446
In years gone by, every home in Scotland had a huge pot of stovies made on Hogmanay, ready for the hung over on New Years Day.
My Cheats' Scottish Stovies
1 tin easy chopped onions or 1 large onion, chopped
1 Tbs olive oil (if you are using a chopped onion)
6 - 8 thick pork sausages (use the sausages that you prefer), I use Walls
5 large potatoes, peeled and chopped into bite size pieces
2 Oxo cubes (beef stock cubes)
2 Tbs instant potato
Freshly ground black pepper
Heat the oil and saute the onion, or add tin to large pan and heat. Cut each sausage into 3 pieces and add to the onions then add the chopped potato, stirring constantly. Add boiling water to the stock cubes mix, then add enough stock to just cover the potato mixture. Bring the stovies to the boil, then reduce the heat to a simmer for 20 - 30 minutes until the potatoes are cooked. Season to taste, we like lots of black pepper.
This is the cheating element; turn the heat up and when the stovies are bubbling, sprinkle in the instant potato until the gravy thickens up to the consistency you want. Cook out the potato for a few minutes and serve with buttered crusty bread.
Sylvia446