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My review
Sausage and Vegetable Stovie
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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 619Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 6Most helpful
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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...
1/31/2010
This is a pretty good basic recipe to build on.Thanks for the great idea!
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
11/19/2012
Very easy and delicious. I made it with a lot of extra chicken stock and then used a little flour so there was a lot of gravy for dunking bread. My whole family loved it!