Put a delicious twist on a classic Scottish dish – sausage stovies! Packed with savoury flavours, Edwards Traditional Pork Chipolatas and hearty potatoes, this dish will certainly warm you up on Burns Night.
Scottish Stovies with Traditional Pork Chipolatas
Scottish Stovies with Traditional Pork Chipolatas
Serves 4
20 mins
cals(Per serving)
Ingredients
- 30g lard or butter
- 1 onion, finely chopped
- 1/2 swede, peeled and cut into 2cm cubes
- 2 large carrots, peeled and cut into 2cm cubes
- 1 celery stick, finely chopped
- 12 Traditional Pork Chipolatas
- 700g potatoes, peeled and cut into chunks
- 500ml beef or lamb stock
- Crusty bread, to serve
Cooking Instructions
- Heat the lard or butter in a medium sized saucepan. Add the onion and fry until softened, for approximately 10 minutes. Add the swede, carrot and celery and fry for a further 5 minutes.
- Stir in the cooked sausages, then add the potatoes. Pour over the stock and season, bring to the boil then turn the heat down to a simmer. Simmer for 1 hour 30 minutes or until the vegetables have completely softened.
- Serve warm with chunks of crusty bread.
Serves 6
10 mins
213 cals
