I was looking for something interesting to have for dinner. I’d spent the best part of the day pottering around the garden so was in no mood for cooking. I had already cooked breakfast of bacon, Lorne sausage, mushrooms, tomatoes and eggs and had some Lorne sausage left over, only two slices but that was enough, I was going to make stovies.
First of all Lorne sausage comes with many aliases depending on where you live but in the West of Scotland, that’s what we know it as. It’s made normally from beef and although it’s often referred to as square sausage, it’s perhaps more like trapezium sausage. It’s made in a long block, generally the bottom is wider than the top. Sliced and fried and perfect to fit between two slices of bread.
Thankfully I prefer not to join the take-away and throw-away societies, so I try to think of innovative ways of using an odd assortment of fridge contents, it’s amazing what you can make out of leftovers with just a little cream and some wine. It turns the most unappetising looking foods into a feast for a king. My two little slices of Lorne sausage had the potential to make a meal for four.
Stovies is a hotpot of meat and vegetables, cooked in a pot, stewed slowly in their own liquid. Any leftover meat can be used but I was going to make good use of the sausage. I cut it into small squares, sliced swede, carrots, onions and potatoes. I put a little oil in the pot to start with, layer the sausage (or other meat) with the vegetables, a little water, salt and pepper (not too much salt), put it on a low heat, cover with a lid and let it stew slowly until the vegetables are cooked. Stir it now and again to ensure even cooking. It doesn’t matter if the potatoes used break up easily, that’s how I like it. It doesn’t even matter what the proportions of ingredients are but potatoes, meat and onions are the essentials.
More information including the recipe for Lorne Sausage