Stovies?

cooking-mama

I've never been able to make Stovies the way my nana made them when I was growing up,I loved stovies...all I know is that they were made with sliced sausages,onions and potatoes, I'm now wondering if she used " dripping" too??
She did have an epic fail one time by using cheap sliced sausage...all the potatoes turned Pink!, must've been a dye in the sausages to make them look better than they were :eek:
Couple of women at work make stovies using mince...to me that's just " mince n tatties" mashed up.

carriebradshaw

I used leftover lamb,potatoes & onions for ours but don't use set amounts it depends on what I've got meat wise & I just do it by eye

zippychick

I've merged this with our main stovies thread


Zip

CAT££

Re-reading this thread, has made me crave stovies.

Plan on making it tomorrow, I fry and onion and add diced carrot, potatoes & handful of frozen peas with sliced cold, grilled sausages. Beef stock, lots of black pepper (& dollop of brown sauce) and serve in a giant yorkshire pudding. Mmmm!

sillysid

I used to get stovies as a kid, the meat content was scant - whatever bits from the ham bone/flank mutton/boiling beef were left on any of the afore mentioned cuts used to make your soup. Very occasionally a small amount of mince was used instead. In our house it was lashings of potatoes, onions, carrots, turnip and an eensy bit of meat. Cheap and filling.

Nowadays I make chicken stovies - had it once in a restaurant. Not cheap - but a quick, delicious and filling one pot wonder.

Chicken Stovies
2 large onions, roughly chopped up.
3 carrots, cut into big chunks
half a small to medium sized turnip cut into chunks
2-3 sticks celery roughly sliced (if I have it)
3-4 pounds potatoes, roughly chopped/quartered, plus some smaller pieces that will break down to thicken stock.

2 - 3 chicken breasts. (I've tried using legs, but I'm not keen on faffing about with bones, so prefer breast)

2 and a half knorr chicken cubes. (for seasoning)
half a teasp of ground white pepper. (Gives a nice kick, tho black is fine too)
Approx Pint and half of water. (an inch or so over the chicken and veg - as the potatoes cook they absorb water)

Fresh chopped parsley for garnish at end.

I just chuck everything in the pan, no sweating, browning. bring to boil, turn to low, put a lid on simmer, stirring occasionally for about an hour, hour and a half. Towards the end of cooking break chicken breasts into pieces with ur wooden spoon. If you to it too soon the chicken overcooks and becomes stringy.

Serve in a big bowl and sprinkle parsley over top.
Bread optional!

I must try using square slice...

~Chameleon~

My stovies are very simple and cheap to make. Sausages, potatoes, beef oxo and black pepper!

I use a medium quality sausage (around 72% pork) as the higher meat content ones become too tough and the low quality ones turn to mush, plus they don't taste very nice. Sausages are cut into three and quickly browned off. Dice the potatoes into different sizes so the smaller pieces dissolve and thicken the broth. Make up stock with beef oxo (3 to a pint) and add plenty of black pepper, to taste. Simmer for 20-25 minutes and leave to cool slightly.