- Cuisine: Scottish
- Course: Dinner
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This might not be absolutely traditional to some peoples understand of Stovies. I didn’t realise until a few years ago that there were different regional variations. Enough to get people banned on other boards and groups. First of all I’m not a fan of mush, so this needs a bit of watching to get the potatoes right.
for me, it’s made with square lorne sausage. Sometimes leftover roast beef or stew, Granny Law made it with leftover mince. That can cause a fight as well. And some regional variations like to moosh it all together and serve it with oatcakes and beetroot. Erm, everybody to their own. 😳
Ingredients (per person):
- 2 slices of square lorne sausage.
- 2 potatoes, sliced about 3/8 inch thick
- 1 chicken stockcube
- 1/2 onion chopped, optional
In a heavy based pot, fry off the sausage in a little oil. Remove sausage and set aside.
In the same pot, add the sliced potatoes, the stock cube melted in a little boiling water, 1/2 teaspoon of salt, cover with water and add the sausage slices back in, on top of the potatoes. Bring up to heat, almost cover with a lid and simmer for about 10 to 15 minutes, until the potatoes are on the point of breaking up. Drain and serve. Go a bit easier on the brown sauce. This is how I do it. Others will have a completely different opinion.