Sausage Root Veg Stovie Recipes

VEGETARIAN STOVIES

Steps:

• Method 1. Heat the vegetable oil in a large pan and add the chopped onion, cooking on a low heat until soft. 2. While the onions are cooking, peel and chop the potatoes. Check back on the onions occasionally until they brown. 3. Add the potatoes, followed by the vegetable stock. The stock should cover approximately three quarters of the potatoes, so add more if necessary! 4. Bring to the boil, then reduce the heat, cover with a lid and simmer. Meanwhile, roughly chop the sausage slices. 5. After around 15-20 minutes, add the chopped square sausage to the pot and continue to simmer for another 10-15 minutes (depending on how thick-cut the potatoes are) until they are cooked through. Test if ready by inserting a knife into the centre of a potato until it starts to go through. The stovies should be thick, with no liquid left in the pan. Give a good stir and season to taste. 6. Serve immediately, or if you like a bit of bite to your stovies, transfer to an oven-proof dish and grill at 200°C for 5 minutes to form a crispy layer on top.

SAUSAGE & ROOT VEG STOVIE

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.

ROOT VEGETABLE SOUP WITH SAUSAGE

Steps:

• Crumble sausage into a stockpot. Cook over medium heat until no longer pink; drain., Stir in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly. , In a blender, process soup in batches until smooth. Return to the pan; whisk in cream. Heat through (do not boil).

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

SAUSAGE & VEG ONE-POT

Steps:

• Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.
• Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.
• Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.

SHEET PAN SMOKED SAUSAGE, APPLE, AND ROOT VEGGIE DINNER

Steps:

• Place a large baking pan in oven. Preheat oven to 450 degrees F.
• Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes.
• Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.