Sausage and Vegetable Stovie Best Family Recipes
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| Sausage and Vegetable Stovie |
"This is a very smooth and fundamental recipe adapted from a traditional Scottish dish. It's best for using leftovers or working from a confined kitchen. Use a slight beef sausage or English bangers for this dish."
Ingredients :
- 1 tablespoon vegetable oil
- 2 huge onions, coarsely chopped
- 1 pound sparkling red meat sausage links
- three massive potatoes, cubed
- 2 carrots, sliced
- 2 rutabagas, peeled and cubed
- 1/three cup fowl inventory
- 1/4 teaspoon Worcestershire sauce (elective)
- salt and pepper to flavor
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 55M |
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- Heat the vegetable oil in a large pot with a good fitting lid over medium-excessive warmness. Cut the red meat sausages in half of and gently place into the pot. Cook the sausages for a couple of minutes until they start to brown on all sides, then add the onions, and cook until the onions start to brown, about five mins.
- Gently stir the potatoes, carrots, and rutabagas into the sausage and onion combination, then pour inside the chook stock and Worcestershire sauce; season to taste with salt and pepper. Bring to a simmer, then lessen the heat to medium-low, cover, and prepare dinner till the sausages are now not red in the center, the greens are tender, and the stock has been frequently absorbed, 25 to half-hour. If you desire, add extra hen stock to make the dish saucier.
Notes :
- Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it frivolously, and make easy-up simpler.
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