Talk:Stovies
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two wee points:
- I am not 100% convinced that stovies absolutely have to have meat in them. (Keith Floyd agrees with me, so it must be right...)
- I have never seen stovies with sausages in them, ever. This might be a regional variation, but I would have thought it was always corn beef or leftover roast.
any thoughts? Although I know this is the sort of thing that could vary hugely depending on where in Scotland you came from and how your mum cooked them, I did do a double take at the mention of sausages. Mendor 20:01, 21 December 2005 (UTC)
I'm Scottish and have lived in Scotland all my life and have only EVER had stovies WITH sausages. That's the way my Mum makes it, her Mum makes and her Mum made it. If it's made with corned beef then that isn't stovies it is simply corned beef hash. Traditionally it could be made with leftover meat but most people are agreed that sausages are what is best nowadays. This may vary from region to region. I know that this is the case in the North of Scotland and East of Scotland but it may vary in and around Glasgow where they might think corned beef hash is stovies but generally this isn't the opinion of most Scots. —The preceding unsigned comment was added by 82.41.228.81 (talk • contribs) 2006-01-23 15:13 (UTC).
- Well, I'm suprised by that. I'm from Dundee and have lived in Scotland all my life as well, and I have never seen stovies with sausages. I don't get the impression that it's "the opinion of most Scots", but clearly tastes vary on the issue. Stovies with sausages does sound nice. Will have to try it. Mendor 23:20, 12 February 2006 (UTC)
Here is a much tastier stovies recipe:
This Recipe has been passed down from generation to generation in my family and has always remained a big favourite of everyone.
Serves: 4 Preperation: 15 mins Cooking Time: <1 hour
Ingredients
2 lbs White Potatos 1 lbs Sausages (Richmonds thick Irish Recipe sausages work well) 2 Medium Onions/1 Large Onion 4 tsp (20ml) Bisto (Gravy powder/granules) 1 Oxo Cube (Optional)
Notes on ingredients
Old potatos will make mushier stovies whereas newer will mean less of the potato breaks down.
Irish or Scottish recipe sausages are nice, but any standard sausage works If you like/dislike onion you may want to use slightly more/less
Equipment Required
Large Pan With Lid Sharp Vegetable Knife Chopping Board Vegetable Peeler A Ladel Cooker Hob with Gas or Electric Supply A healthy appetite
Preperation
1) Cut Sausages into inch long pieces (This is about 4 pieces for most sausages) and place in pan.
2) Peel and cut onion in your preferred way, trying not to cry (Chopping in a bowl of water prevents this). Place onion on top of sausage.
3) Peel Potatos and slice them into slices of varying thickness, not too thick or they will take too long to cook! Put them in the the pan.
4) Add a mug (1/2 pint/300 ml) of cold water to the pan, crumble in the oxo cube if you wish to use one (for more flavour) and put the lid on.
5) Gently bring to the boil and simmer on a low heat until the thicker slices of potato are soft enough to eat (This can be anywhere from 30 mins to an hour), you will smell it is cooking and won't be able to resist lifting the lid to smell and look... when you do this give it a stir with the ladel. The more you lift the lid the longer it'll take to cook!
6) 5 mins before it is ready mix the bisto with half a mug of water. Gradually add the water to pan.
7) Return to heat and bring back up to the boil.
Recommendation: After this stage go and spread some bread as stovies is lovely when put in sandwiches... this will make it go further when unexpected visitors are lured in by the smell of it cooking.
8) Serve up onto plates using the ladel, eat and enjoy!
-- —The preceding unsigned comment was added by 82.41.228.81 (talk • contribs) 2006-01-23 15:13 (UTC).
