Sausage and Vegetable Stovie Recipe - Allrecipes.com
  • 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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • 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.
Kitchen-Friendly View
ADVERTISEMENT

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!

 
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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Smoked Sausage with Potatoes & Sauerkraut

See how to put a modern smoked sausage twist on a classic German dish.

Chef John's Sausage, Zucchini, & Potato Stew

See how to make a simple, flavorful vegetable and sausage stew.

Classic Smoked Sausage & Peppers

Enjoy the bold, delicious flavors of smoked sausage and peppers.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States