Stovies are a tasty, belly-filling and classic Scottish meal. Stovie suggests "littles from the stove", all those bits which are left over, with the primary component being the little bits of meat from the roast the day previously.
It was customarily served by itself as a dinner or lunch meal or additionally going along with lunchmeats. It is an easy, one-pot meal, made on the stovetop (perhaps that is where the name originated from), and the essential components are potatoes, onions, salt and pepper. Various areas of Scotland, as well as individual households, had their own preferred method to cook them.
Ingredients:
• 3 lbs of potatoes
• 2 onions
• 8 sausages
• Salt and pepper to taste
Instructions:
1. Shedding and piece potatoes.
2. Slice onions about (not cube or too little).
3. Combine the onions and potatoes side by side and season with salt and pepper.
4. Place this combination right into a big pan with around little bit of cold water in the bottom (may well be about 1/3" deep).
5. Cut up the sausages and organize them atop the potatoes.
6. Put the lid on the pan and heat little by little.
7. When heated through, put the heat on 'low-medium' and cook for approximately 30 minutes.
8. Stovies are cooked by the 'heavy steam' technique, so you do not wish to raise the pot cover more than required.
9. Open may well be 2 or 4 times throughout the cooking procedure to ensure that you can mix, or blend, the components - however make it fast!
10. As constantly when attempting something new, there might be a little bit of 'experimentation' prior to you get your recipe to end up to your taste.
11. Some folks like them 'luscious' (with some 'sauce'), others choose them 'dry'.
Ingredients:
• 3 lbs of potatoes
• 2 onions
• 8 sausages
• Salt and pepper to taste
Instructions:
1. Shedding and piece potatoes.
2. Slice onions about (not cube or too little).
3. Combine the onions and potatoes side by side and season with salt and pepper.
4. Place this combination right into a big pan with around little bit of cold water in the bottom (may well be about 1/3" deep).
5. Cut up the sausages and organize them atop the potatoes.
6. Put the lid on the pan and heat little by little.
7. When heated through, put the heat on 'low-medium' and cook for approximately 30 minutes.
8. Stovies are cooked by the 'heavy steam' technique, so you do not wish to raise the pot cover more than required.
9. Open may well be 2 or 4 times throughout the cooking procedure to ensure that you can mix, or blend, the components - however make it fast!
10. As constantly when attempting something new, there might be a little bit of 'experimentation' prior to you get your recipe to end up to your taste.
11. Some folks like them 'luscious' (with some 'sauce'), others choose them 'dry'.
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