Stovies?

JB2006

When I make stovies I use pork sausages cut up into pieces (grilled first to get rid of fat) All that I put in mine are potatoes sliced, loads of onions, sausages and a stock cube. Leave to simmer for about an hour and serve with lashings of brown sauce and oatcakes! Mmmmmmm I'm hungry now!

Curry_Queen

My version is slightly different, although it is an old Scottish family recipe, but there appear to be as many different versions around as there are Scots

It's a very simple recipe using just sausages, potatoes, beef stock and LOTS of black pepper! Chop sausages into chunks (pre-grilled to brown if you like, but not necessary) and peel and chop potatoes into chunks, some smaller than others which will eventually disintegrate to thicken the stock, and place in large pan/stockpot. Pour over beef stock and season liberally with black pepper and a little salt, then bring to boil and simmer for an hour or so until potatoes soft. Serve with crusty bread!

JB2006

It's great seeing all the variations for stovies. It is not surprising that there are so many as traditionally stovies were made to use up all the leftovers in the kitchen. :j

[Deleted User]

Curry_Queen wrote:

My version is slightly different, although it is an old Scottish family recipe, but there appear to be as many different versions around as there are Scots

It's a very simple recipe using just sausages, potatoes, beef stock and LOTS of black pepper! Chop sausages into chunks (pre-grilled to brown if you like, but not necessary) and peel and chop potatoes into chunks, some smaller than others which will eventually disintegrate to thicken the stock, and place in large pan/stockpot. Pour over beef stock and season liberally with black pepper and a little salt, then bring to boil and simmer for an hour or so until potatoes soft. Serve with crusty bread!

It's making me feel very hungry,my old Mum used to make stovies back in the late 1940s early 1950s .It was an excellent way of feeding three hungry kids She was from Glasgow and always asked for a stone of potatoes in the greengrocers for some reason. I thiink she meant about five lbs though not 14 lbs.

lindadykes

I make what we call "Panacklety", fry the onions, add cubed potatoes and enough veg stock or water to cover, simmer for about half an hour then add cubed corned beef for the last 5-10 minutes. Delicious served with thick buttered bread dipped in the juices!

Panacklety is a north east thing and like stovies there seem to be as many recipes as there are people who make it. I usually make panacklety in the oven by layering corned beef, sliced onions and potatoes, ending with a layer of potatoes. I then mix up some bisto powder with cold water and pour it over the top so it reaches just below the top layer of potatoes. Cover with a lid and cook in a slow oven for 2-3 hours. Take the lid off for the last 20 mins of cooking so the top potatoes go all brown and crunchy.

Anne_Marie_2

JackieO wrote:

It's making me feel very hungry,my old Mum used to make stovies back in the late 1940s early 1950s .It was an excellent way of feeding three hungry kids She was from Glasgow and always asked for a stone of potatoes in the greengrocers for some reason. I thiink she meant about five lbs though not 14 lbs.

Not so sure that your Mum had her figures wrong with the potatoes. A stone would probably do a large family for a week or thereabouts, bearing in mind that potatoes served always at dinner/tea. Also used for making tattie scones, and for sweet treats like macaroon bars, and not forgetting their place in leek and tattie soup - am probably just skimming the surface here!

Back to original subject. Had never heard of stovies until we moved to north east Scotland, seemingly a way of using up leftovers. Never was any in our house, so never had to eat them.
Offered stovies for the first time at a friend's house at the tender age of about 11/12 - it was minced beef with mashed potatoes, all mixed together. At home we were not allowed to mix our mince and potatoes together on the plate at home, leftovers like that was fed to the pigs, so no way was I going to eat those stovies! Had this picture of all the leftovers from everyone's plate being put in a heap, mushed about and served again - yeuch!
Have since learned that there are many variations, however potatoes and onions are a major part - can be any kind of cooked meat really.

competitionscafe

http://www.stovies.com/

HappyIdiotTalk

While at the butchers this afternoon I made an impulsive decision to branch out in my meat cookery and try somehting new. So I thought I'd have a bash at Scottish Stovies (as you do).

The only problem was I obviously couldn't research it and had to leave it to the butcher to decide what I might need. I told them its a bit like a stew with lamb and potato and they came up with a shoulder of lamb. I opted for on-the-bone (flavour right?) and got them to chop it into 7 or 8 big chunks for me.

So I've got the main two ingredients, lamb and potato... but not quite sure where I go from here. Anyone got a nice recipe to hand?

Many thanks!

me.

Labman_2

HappyIdiotTalk wrote: »

...Anyone got a nice recipe to hand?....

Google has lots.....take your pick.:D

Gingham_Ribbon

My mum always made it with onion, parboiled potatoes and square sausage, all fried together. Never had it with lamb.

This one uses lamb.