Baked Sausage Stovies Recipes

Steps:

• Preheat the oven to 350F and lightly grease your baking dish.
• Peel and thinly slice the potatoes; peel and chop the onions.
• Dice the sausages.
• In a baking dish put a layer of potatoes, a layer of onions and a layer of sausage.
• Season to taste and sprinkle over half the herbs.
• Continue the layers until you have used up all the ingredients, ending with a layer of potatoes.
• Sprinkle on the rest of the herbs.
• Dissolve the stock cubes in 1 pint of hot water and pour into the baking dish.
• Bake for 40 minutes or until the potatoes are tender.

Steps:

• Melt the dripping and fry the onions in a large pan until translucent.
• Peel and slice the potatoes (about 1/4" thick).
• Rinse the starch out of the potatoes before adding to the pot.
• Dissolve the stock cube in the water and add to the pan.
• Cover and cook the potatoes on a medium heat for approx 40-45 minutes.
• Stir occasionally.
• When the potatoes are soft, add the corned beef and stir vigorously until the potatoes break up.
• Add gravy salt (Burdalls) to brown and season.
• Serve with oatcakes.

Steps:

• Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved. Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 mins until the meat is browned, but not cooked through. Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 4 tbsp of the stock.
• Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges. Turn the heat to medium and leave for 25 mins until the veg are tender and the sausages cooked through. Stir at the end of cooking time - the veg will have caramelised against the bottom of the pan and almost all of the cooking liquid will have been absorbed.

Steps:

• Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
• Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread