SAUSAGE AND VEGETABLE STOVIE
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.
Provided by dSquib
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 74.1 g, Cholesterol 82.9 mg, Fat 25.3 g, Fiber 13 g, Protein 26 g, SaturatedFat 6.4 g, Sodium 715.3 mg, Sugar 17.7 g
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