Scottish Sausage Stovies Gf Food

TRADITIONAL SCOTTISH STOVIES RECIPE

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.

SCOTTISH SAUSAGE STOVIES (GF)

Steps:

• Simply put the onions, sausages, potatoes and stock cube into a large pan.
• Just cover with cold water and bring to the boil.
• Lower the heat and simmer for 1 to 1 ½ hours. Keep an eye on it and top up with water if the mixture starts to look dry.
• Season well with salt and pepper and spoon into bowls for a hearty supper.

STOVIES

Steps:

• slice potatoes.
• cut bacon into bite size pieces.
• chop onion.
• place in soup pot and add water to cover.
• simmer until potatoes tender.

STOVIES

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.