Stovies?

[FortyFacedFuckers]

For the sake of my marriage (lighthearted) can someone tell me how to make stovies or even what they are, poor DH has been deprived of stovies for 14 years. I have never heard of them and he has no idea how they are made.

It's a bit like corn beef hash.

Mashed spuds with some kind of leftover or tinned meat in.

It's Scottish therefore fried.

there have been several threads with great stovies recipes - do an advanced search and see which one looks good. Be warned - your DH is looking for a certain type of stovies. None of the others will do. The key is to figure out what that is. Best of luck!

Proper stovies has lorne sausage, carrots, onion, potato and a dash of brown sauce...though every family makes it differently. Just potato and lorne can do too. Should be quite thick. My MIL makes stovies runny and it's all wrong...

I’ve never actually made it myself but my dad’s recipe is (I think) basically carrot, turnip, potatoes, square and link sausage, all chopped into bite size bits, in stock and boiled.

Best bet , if you can, is to ask whoever used to make it for him for their recipe

Also, it’s best when it’s reheated the next day.

Square sausage, onion and potatoes. Also lovely made with strips of steak instead of the sausage. Serve with oat cakes and I like HP sauce with mines

My dm used to make it with sliced potato, onion, corned beef and some weird gravy thing. All boiled in one pan. You’re in for a treat OP

Potatoes, onion and ham in gravy. Traditionally just leftovers. Definitely not fried, it is more potato stew consistency.

Lard or beef dripping, sliced potato, onions and corn beef, sausages or preferred meat, if any. My family add in beans too.

Sausage? Sausage? No. No I say again. That is just wrong. Corned beef. Has to be tinned corned beef. Or maybe mince.

I'm Scottish but also don't eat meat, but man I remember many wonderful bowls of stovies. Not a sausage among them.

(OP I warned you about this type of thing, did I not?)

Oh god I wish I hadn't asked
Seems everyone's stovies are different I can see me making these disgusting sorry things all year trying to get them the way his Gran made him!

Where is he from? I think it's quite regional. If I got corned beef or sausage in mine, I wouldn't be happy!

I was actually just wondering if it varies depending on where you are, he grew up in Ayrshire, anyone else from Ayrshire?

I'm not Ayrshire, I'm east coast and I have several versions. I have never heard of carrot or turnip or indeed any other veg than onion going in them or mince. Not saying that any of those wouldn't be tasty though, I just wouldn't call them stovies.

Traditionally they would be made with left over roast meat, shredded. I've made and eaten versions made with link sausage, lorne sausage, corned beef and without meat at all.

They are not fried - that is hash.

My version is:

If using sausage of either variety, they are cooked in a little oil and then either taken out the pan and then the onion (chopped but in quite big pieces) is softened or is added to the meat and is softened. I then add potatoes either sliced or chopped into various sizes of chunks and seasoning and stock to just below the level of the tatties etc. Bring to boil and simmer (if using left over roast then add in here), mixing occasionally until the potatoes are cooked through and you should find that there are some softer lumps and some that have dissolved into the mixture. If using corned beef then add the chopped up contents of the tin now and just let it melt through. If using no meat then method is the same (without the sausage) and makes "white" stovies which makes a great side dish.

All versions should be served with a generous twist of pepper and a swirl of brown sauce - toast on the side goes well too :)

Thank you I will give if a try!

Ayrshire person here. Stovies as made by my mum and me have slice, potatoes (you need floury ones), onions and carrots.

So, cut the slice into bits, 6 per slice. Peel and chop potatoes into bite sized bits. Peel and chop onions and carrots.

Fry sausage, preferably in lard, until the oil comes out it. Add veg and mix well. Pour over about 1/2pint of water - only enough to stop stuff sticking and provide steam. Reduce heat to low, cover loosely and cook until everything is done and potatoes are just beginning to break down, stir every now and again to stop the stovies sticking.

It should be really thick, no stock or anything. It's a solid food not soup. Serve it with loads of brown sauce on top.

Thank you

Beef up here in the north, sausage???

Agree def not fried, just all mushed up in a pan together and served with oatcakes and pickled beetroot

You will never ever make them like his gran he is going tohave a sad face as they won't taste like hers .

I agree, MrsJayy, it's impossible to match grannie. I, apparently, don't make soup as delicious as my mother's, even though I regularly get asked to make it for non family members!

Should have said, I make a HUGE pan of stovies, so if you don't make enough to feed the 5000, you won't need as much liquid. it is really just enough to stop it sticking.

Yes, not a soup, my stock is either absorbed or boiled off, not as dry as some people's but definitely a solid as opposed to a liquid.

My DH does absolutely delicious corned beef stovies. The potatoes need to be parboiled and sliced (well, we do that as we slice them quite thick). Just beef stock - knorr, oxo, or whatever you like. Layer of sliced potatoes on the bottom of your casserole, a layer of corned beef, some carrots and onions; we put a bit of tinned chopped tomatoes on each layer. then more potatoes and corned beef and carrots and onions, Pour the oxo in as you go. Sprinkling of mixed herbs, salt, pepper, whatever you fancy. Layer of potatoes on top. Then put your casserole lid on, put it in the oven, cook it at about 180 for quite a long time - an hour and a half anyway. Sooooo good.

We've done them with lorne sausages, even with chicken, and it's always gorgeous. Traditional stovies are done on the stove top and mixed etc so it's more of a hash. But we love our casserole!

I suppose that stovies as a dish was simply a way of using up leftovers and providing a hearty warm dinner so it's always going to have a bit of individuality about it and we all cook it the way we had it as kids so it's maybe not even regional and more of a variation by family? As kids we rarely had a roast so I guess that's why I'm not familiar with that. I probably remember having them white on their own most as we didn't have much money and it was a cheap way to fill our bellies.

I don't make them that often now as one DS doesn't eat potatoes. I sometimes make them when he is away since DS2 quite likes them although he says he doesn't like onions - the onions melt into it so he isn't aware that they are there.

Your "ovenies" sound tasty Nyx though traditional they are not! :o

Yes you are right I will never make his grannies (no one can get near my grans soup or macaroni even although she is still here to tell us how)