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My review
Sausage and Vegetable Stovie
dSquib
"This is a very easy and basic recipe adapted from a traditional Scottish dish. It's ideal for utilizing leftovers or working from a limited kitchen. Use a mild pork sausage or English bangers for this dish."
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Ingredients
55 m servings 619 calsOriginal recipe yields 4 servings
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Directions
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- Heat the vegetable oil in a large pot with a tight fitting lid over medium-high heat. Cut the pork sausages in half and gently place into the pot. Cook the sausages for a few minutes until they begin to brown on all sides, then add the onions, and cook until the onions begin to brown, about 5 minutes.
- Gently stir the potatoes, carrots, and rutabagas into the sausage and onion mixture, then pour in the chicken stock and Worcestershire sauce; season to taste with salt and pepper. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the sausages are no longer pink in the center, the vegetables are tender, and the stock has been mostly absorbed, 25 to 30 minutes. If you wish, add additional chicken stock to make the dish saucier.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 619 calories; 25.3 g fat; 74.1 g carbohydrates; 26 g protein; 83 mg cholesterol; 715 mg sodium. Full nutrition
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Reviews
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Newest
4/15/2010
YUM! It was my first time cooking rutabaga. So much better than I expected. I used 1/2 cup of the chicken stock and added red bellpepper in with the onions. I used chicken apple sausage from Tra...
4/15/2010
I used this recipe in a "what's in season" dinner plan, as we had most of the ingredients on hand. Was very surprised how well it turned out. My 15 month old was Shovelling hand & spoon fulls in...
11/16/2011
Made this supper tonite & we loved it. Reduced cholesterol by draining most of the grease off & increased the chicken stock to 1/2 cup. I didn't have any rutabaga so I just added more carrots ...
10/24/2014
Perfect for the cold weather, easy and fast to make, I substitute the pork for Johnsonville beef hot links which gave it kick of spicy flavor