Scottish Stovies

Although Stovies are a traditional Scottish dish, there isn't just one way to make them, or one set of ingredients that must be used.

Potatoes, onions and salt and pepper are the basis of every Stovies recipe, but many regions (and even individual families) have their own favorite way of preparing this tasty and filling meal.

This is a simple, one-pot dish that's made on the stove-top (one possible reason for its' name), and many times it would be made on a Monday, using left-over roasted meat and 'dripping' (fat from the Sunday roast).

Our familys' secret recipe for Stovies uses sausages (preferably with the 'skin' removed) rather than cooked Lamb, Chicken or Beef. They're simple to prepare and usually cook within about 30 - 40 minutes.

My mom remembers this being the family dinner on 'wash days' - that's the day my Nana would spend in the communal 'wash-house' doing the family laundry (no handy little washer and dryer in the kitchen in those days!).

Ingredients

3lbs of Potatoes (roughly 4 - 5 large ones)

2 Onions

8 Sausages (or approx. 1/2 lb of cooked meat)

Salt and Pepper to taste

This will make enough for about 4 people, adjust it to suit your own appetites, family size etc. There's room for 'tweaking'!

Directions

Peel and slice potatoes (making slices approx. 1/4" thick). Chop onions roughly (not diced or too small).

Mix the potatoes and onions together and season with salt and pepper. Put this mixture into a heavy saucepan with about little cold water in the bottom (maybe about 1/4" deep).

Cut up the sausages and arrange them on top of the potatoes. Put the lid on the pot and heat up slowly. Once heated through, set the heat on 'low-medium' and cook for around 30 minutes.

Stovies are cooked by the 'steaming' method, so you don't want to lift the pot lid more than necessary. We'd suggest opening maybe 2 or 3 times during the cooking process so that you can stir, or mix up, the ingredients - but make it quick!

As always when trying something new, there may be a bit of 'trial and error' before you get your recipe to turn out to your liking. Some people like them 'juicy' (with some 'gravy'), others (like us) prefer them 'dry'. It's all just down to personal taste.

Useful Tips:

• You don't want the potatoes on the bottom to burn, so keep an eye on them and add a tiny bit more water if you think they're drying out too much.


• You can add many different types of vegetables. Try carrots, turnip (or swede), peas, cauliflower..... whatever you like really!


• Using stock or broth instead of plain water adds a little extra flavor.


• If you're using left-over meat, you can also add a couple of tablespoons of the 'dripping' (fat from the meat) and heat it up before adding the potatoes and onions. That way you can fry them a little first.


• Any left-over Stovies can be frozen, and reheat well in the microwave.

Scottish Recipes

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