Ultimate Stovies




My dish today is the classic Scottish dish of stovies, a famous dish with many different recipes depending on who you ask. It’s a dish that was devised by housewives for using up leftovers, often made with the leftover roast from the weekend, or sausages either link or square, any kind of meat really. There really is no right or wrong when it comes to stovies, basically meat cooked down slowly with vegetables and stock until the vegetables almost break down and the starch from the potatoes thickens the stock, making the dish almost stew like.

The star of my stovies today is the amazing handmade Italian sausages from Pietro’s Deli at 1071 Tollcross Road. Pietro and his son Rico have been hand making these fantastic Italian style sausages for years, using the best Scottish ingredients they can get. The recipe is a closely guarded secret but the uses for these fantastic sausages are endless, including today’s stovies.

Today’s recipe is perfect for this coming Wednesday if you fancy having your own wee St Andrews Day party. A little bit of chopping and frying then just leave your stovies to simmer away for an hour or 2 while you enjoy the party, then it’s just a case of popping them on the table and letting everyone tuck in!


Serves 6

12 spicy Italian sausages cut in to thick slices

2 medium white onions peeled and thinly sliced

2 cloves garlic crushed

1/2 tsp fresh thyme leaves finely chopped

1/2 tsp fresh rosemary finely chopped

3 large Rooster potatoes peeled and cut in to slices

1 small butternut squash peeled, deseeded and cut in to slices

Approx 1 litre good quality hot chicken stock

Splash Worcestershire sauce

Splash hp brown sauce

Splash white wine

Salt and pepper to taste

50g duck or goose fat (use butter or oil if you prefer)


Melt the fat in a large flameproof casserole dish on top of the stove. Add the sausage and fry over a high heat for 3-4 to brown then remove from the dish. Lower the heat and add the onions and cook very gently for 5 minutes then add the rosemary, thyme and garlic and cook gently for another 10 minutes before removing the onion mix from the pan.

Mix the stock with the Worcestershire sauce and brown sauce and wine.

Now layer up the sliced potato, butternut squash, onions and sausage layer by layer, seasoning lightly with salt and pepper and adding some stock after every layer. Repeat this until all the ingredients are used.

Place in the oven and cook at 170’c for about 1 hour and 15 minutes to 1 hour and 30 minutes until the veg is starting to break down  and the stovies have thickened.


Top tip

If you want to make your stovies more traditional then why not take another classic Scottish ingredient Lorne, otherwise known as square, sausage. Square sausage makes fantastic stovies, not quite as posh as my recipe today but still really tasty. You can also get more traditional by leaving out the squash and adding some other veg such as turnips and carrots the other thing you won’t find in old school stovies is duck or goose fat, what would normally be used is beef dripping, so if you can find some beef dripping in the shops use that along with your square sausage, carrots and turnips for an all together more traditional St. Andrews day stovies!

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