Baked Sausage Stovies Food

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!

Oven Baked Sausages with Potatoes, Vegetable AND Gravy! image

Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 1h

Number Of Ingredients 14

Ingredients

700g / 1.4 lb baby potatoes (, halved)
3 carrots (, peeled and cut into 2"/5cm pieces)
2 red onions (, each cut into 8 wedges)
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper
8 - 10 sausages (500-700g / 1-1.4lb) ((Note 2))
Oil spray ((optional))
2 tbsp / 30g melted butter, unsalted
2 1/2 tbsp flour ((plain / all purpose))
2 cups / 500 ml beef broth (or chicken) ( (Note 3))
Fresh thyme (, for garnish (optional))

Steps:

Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Place Vegetable ingredients in a large bowl. Toss well to coat.
Add sausages and toss briefly.
Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

Nutrition Facts : ServingSize 522 g, Calories 649 kcal, Carbohydrate 32 g, Protein 26 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 106 mg, Sodium 1074 mg, Fiber 6 g, Sugar 4 g

SCOTTISH STOVIES

Scottish stovies image

Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 1h50m

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

30g lard or butter
1 onion , finely chopped
½ swede , peeled and cut into 2cm cubes (400g prepped weight)
2 large carrots , peeled and cut into 2cm cubes
1 celery stick, finely chopped
500g leftover roast meat (lamb or beef), or corned beef, cubed
700g potatoes , peeled and cut in to 3cm cubes
500ml beef or lamb stock
oatcakes or crusty bread, to serve

Steps:

Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread

Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium

TRADITIONAL SCOTTISH STOVIES RECIPE

Traditional Scottish Stovies Recipe image

How to make Scottish Stovies is actually a matter of debate. No Scottish Stovies recipe is the same! This hearty dish is a bit like a potato stew, and usually consists of onion, potatoes, other leftover roast vegetables, stock or gravy, and some form of leftover roast meat or sausage. It's a nostalgic favourite of many and often eaten on a Monday after a big Sunday roast and served with crusty bread or oatcakes. Read on for our recipe and possible variations, including vegetarian and vegan stovies!

Provided by Phil & Sonja

Categories Recipes

Time 1h10m

Number Of Ingredients 7

Ingredients

250g (8.8oz) Roast Beef from previous days roast or meat of your choice (see notes for variations)
900g (2lb) Roast Potatoes from previous days roast, make up any difference with raw potatoes
50g (3-4 tbsp) Beef Dripping saved from previous days roast, or butter, oil, dripping or lard
400ml (2 cups) Stock or leftover gravy with water added to make up the difference. We used OXO cubes.
2-3 tbsp Beef Jelly from previous days roast *Optional - If you put the Beef fat from the roast into a container and leave to cool overnight it will separate out into dripping and meat jelly
Other vegetables (from previous days roast) or 2 large raw carrots
1 Large Onion

Steps:

Dice the onion and any peel and chop any extra potatoes you might need, plus a carrot if using.
Roughly dice your beef or a substitute meat like sausages.
Add Beef dripping or a substitute fat to a large hot pan.
Add the onion to the hot fat in a layer, allow them to change colour but not to brown.
Add the diced meat to the pan as a layer on top of the onions once they begin to change colour. Stir together. Note: If using Corned Beef then add at the end and stir through to warm up other than at this point.
Add potatoes and any other vegetables to the mix, on top of the meat but do not stir together.
If required make up your stock, adding the beef jelly to the mix and stirring to combine.
Pour the stock into the pot. It should come to just below the top layer of vegetables so add more or less as necessary. Do not stir but leave everything in layers.
Bring to the boil
Once boiling turn down to a low simmer and cover.
Cook for 45-60 minutes until the potatoes begin to soften and break down. Test them with a knife to see if they're ready.
Season with salt and pepper. Only stir at this point, so that the onion caramelises and the potatoes break down when you stir.
Serve with oatcakes or crusty bread.

Nutrition Facts : Calories 550 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 41 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 150 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

SAUSAGE & ROOT VEG STOVIE

Sausage & root veg stovie image

A tasty, quick, cheap and - dare we say - healthy meal solution for students

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 7

Ingredients

stock cube, any type
1 tbsp sunflower or vegetable oil
1 small onion , halved and thickly sliced
3 thick pork sausages , cut in half
1 large carrot , peeled and cut into chunks
1 large or 2 medium potatoes , skin left on, cut into big chunks
200g swede , peeled and cut into big chunks (or use another large carrot)

Steps:

Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved. Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 mins until the meat is browned, but not cooked through. Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 4 tbsp of the stock.
Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges. Turn the heat to medium and leave for 25 mins until the veg are tender and the sausages cooked through. Stir at the end of cooking time - the veg will have caramelised against the bottom of the pan and almost all of the cooking liquid will have been absorbed.

Nutrition Facts : Calories 881 calories, Fat 52 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.63 milligram of sodium

STOVIES

Stovies image

Make and share this Stovies recipe from Food.com.

Provided by Len Watson

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs of 'old' potatoes
4 ounces beef drippings
1 large onion
1 (15 ounce) can of chopped corned beef
2 -3 tablespoons water
1 beef stock cube
gravy
salt, and brown (to season)

Steps:

Melt the dripping and fry the onions in a large pan until translucent.
Peel and slice the potatoes (about 1/4" thick).
Rinse the starch out of the potatoes before adding to the pot.
Dissolve the stock cube in the water and add to the pan.
Cover and cook the potatoes on a medium heat for approx 40-45 minutes.
Stir occasionally.
When the potatoes are soft, add the corned beef and stir vigorously until the potatoes break up.
Add gravy salt (Burdalls) to brown and season.
Serve with oatcakes.

Nutrition Facts : Calories 798.8, Fat 48.5, SaturatedFat 19.6, Cholesterol 132.8, Sodium 1533.9, Carbohydrate 64, Fiber 8, Sugar 4.4, Protein 26.7