Stovies are a delicious, belly-filling and traditional Scottish dish. Comfort food at it's best.
It's a simple, one-pot dish, made on the stove-top (that's where the name came from), and the must-have ingredients are potatoes, onions, salt and pepper.
But, one of the special things about this yummy dinner is that there isn't just one set of ingredients, or one way to make them.
Different regions of Scotland, and even individual families, had their own favorite way to prepare them. Often they would be made on a Monday, using left-over roasted meat and 'dripping' (fat from the Sunday roast). Lamb, chicken or beef are the most popular meats used when making stovies.
Our family's recipe uses sausages, preferably with the skin, or casing, removed rather than cooked meat.
Stovies are simple to prepare and take about 30 - 40 minutes to cook.
My mom remembers this being the family dinner on the weekday my nana would spend in the communal wash-house doing the family laundry (no handy automatic washer and dryer in the kitchen in those days)... because they were a quick, easy and filling dinner at the end of a long day.
This is not a complicated dish!
It takes about 10 minutes to get everything into the pot, and another 40 minutes or so cooking time.
Then, 'voila' (sorry that's French, but it works here!) you have a yummy, and filling, dinner on the table.
Here's how it's done....
* This makes enough for about four people (and our portions are generally smaller than you're used to in the US), so adjust to suit your own appetites, family size etc.
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.
For help with measurement conversions and ingredient 'translation', substitutions and options, check out these pages....