Sausage and Vegetable Stovie Recipe - Allrecipes.com
Sausage and Vegetable Stovie Recipe
  • READY IN 55 mins

Sausage and Vegetable Stovie

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. 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.
  2. 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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Reviews More Reviews

Apr 16, 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 Trader Joes, and chicken Andouile sausage from trader joes. It made the vegetables sweet and spicy. So good! My husband loved this and is very excited about having rutabaga again.

 
Apr 16, 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 into her mouth! I used a full cup of broth and 2 Tblsp of flour to thicken it like a gravy! Awesome!

 
Feb 01, 2010

This is a pretty good basic recipe to build on.Thanks for the great idea!

 
Nov 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 & potatoes. Served it with corn bread griddle cakes. Yum!

 
Oct 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

 
Nov 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!

 

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Nutrition

  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 74.1 g
  • 24%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 13 g
  • 52%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 812 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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