Baked Sausage Stovies
Cozy up with a hearty serving of Baked Sausage Stovies, a comforting one-pot dish brimming with rustic charm and rich, home-cooked flavor. This Scottish-inspired recipe layers tender slices of golden potatoes, sautéed onions, and browned pork sausages, all gently baked in a savory chicken or vegetable stock until irresistibly tender. The dish’s crowning touch is a light, crispy finish achieved by uncovering and increasing the oven temperature at the end of cooking. Perfect for family dinners or a chilly evening treat, this stovie offers an ideal balance of simplicity and satisfaction. Garnish with fresh parsley for a vibrant finish, and enjoy this delectable twist on a classic casserole. Keywords: baked sausage stovies, Scottish comfort food, one-pot recipes, easy family dinner, hearty casserole recipes.
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Recipe Information
Ingredients
- 6 large pork sausages
- 800 g potatoes
- 2 medium onions
- 30 g butter
- 500 ml chicken or vegetable stock
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and cut them into thin slices, about 3-4mm thick.
Peel and thinly slice the onions.
In a large oven-safe skillet or baking dish, melt the butter over medium heat.
Add the sliced onions to the skillet and sauté them for 5-6 minutes until softened and lightly golden.
Remove the onions from the skillet and set aside.
In the same skillet, brown the sausages for 2-3 minutes on each side over medium heat. They don't need to be fully cooked, as they'll finish cooking in the oven.
Layer half of the potato slices evenly in the bottom of the skillet or baking dish.
Spread half of the sautéed onions over the potatoes.
Season this layer with half of the salt and black pepper.
Arrange the browned sausages on top of the first layer of potatoes and onions.
Add the remaining potato slices and onions on top of the sausages, spreading them evenly.
Season the top layer with the rest of the salt and black pepper.
Carefully pour the chicken or vegetable stock over the layered mixture, ensuring the liquid covers most of the potatoes (you can gently press them down if needed).
Cover the skillet or baking dish tightly with a lid or aluminum foil to prevent moisture from escaping.
Bake in the preheated oven for 1 hour.
After an hour, remove the lid or foil and increase the oven temperature to 200°C (400°F). Bake for an additional 15 minutes to allow the top layer of potatoes to brown slightly.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
