Sausage Root Veg Stovie Recipes

ONE PAN SAUSAGE AND VEGETABLE SKILLET

Steps:

• Heat 2 tablespoons ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender. About 7-10 minutes. Remove the potatoes from the skillet and set aside.
• Add the sausage to the same pan and cook until browned, 5 minutes, set aside with the potatoes.
• Add in the zucchini and bell peppers. Sauté until tender 3-4 minutes.Stir in garlic and cook for an additional minute.
• Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder.
• Season with salt and pepper to taste and serve immediately.

SHEET PAN SMOKED SAUSAGE, APPLE, AND ROOT VEGGIE DINNER

Steps:

• Place a large baking pan in oven. Preheat oven to 450 degrees F.
• Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes.
• Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

VEGETARIAN STOVIES

Steps:

• Method 1. Heat the vegetable oil in a large pan and add the chopped onion, cooking on a low heat until soft. 2. While the onions are cooking, peel and chop the potatoes. Check back on the onions occasionally until they brown. 3. Add the potatoes, followed by the vegetable stock. The stock should cover approximately three quarters of the potatoes, so add more if necessary! 4. Bring to the boil, then reduce the heat, cover with a lid and simmer. Meanwhile, roughly chop the sausage slices. 5. After around 15-20 minutes, add the chopped square sausage to the pot and continue to simmer for another 10-15 minutes (depending on how thick-cut the potatoes are) until they are cooked through. Test if ready by inserting a knife into the centre of a potato until it starts to go through. The stovies should be thick, with no liquid left in the pan. Give a good stir and season to taste. 6. Serve immediately, or if you like a bit of bite to your stovies, transfer to an oven-proof dish and grill at 200°C for 5 minutes to form a crispy layer on top.

SCOTTISH STOVIES

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