Stovie Recipes

[T1 Terry]

I asked what stovies were on another thread and was told there is no set recipe, what goes in it and how it is prepared .......

So, please share your tested and proven recipe to create a stovie to be proud of ...... and could I cook it over an open fire?

I'm chasing new ideas to attempt at the next Men's Cook Off comp held in May (cold over here) in the Victoria highlands.

The basic rules:
It must be prepared around the fire

It must be cooked on the open fire

All rules are treated as optional

Everyone around the fire (up to 70, vote on the offerings, 2 points for best and 1 point for runner up.
All who attend this get together on a fellow member of our RV forum's farm, travel there in some form of RV and fully self contained, no generators at night and really frowned on during the day as well, sure to attract a few pointed jibs .... all in good fun of course.

The Winner receives a wooden spoon with the award marking and yr burnt in .... made and presented by the last yr award winner .....

A great entertaining Saturday nights entertainment .... well, really most of the day Saturday in the preparation and a yrs worth (min) entertainment in taking the mickey out of anyone who had a monumental failure ..... A much contested event as the yrs have built on previous winning dishes ..... I've won 2 and want to be the only member who has won 3 .... so I need your help

T1 Terry

 

[LenEV2016]

So stovies are a meat onion potato dish, there is no set meat.

I have had them with square/Lorne sausage

Link sausage

Beef

Corned beef

My gran made them with sausage, as did my mum, my wife uses beef

 

[LenEV2016]

Traditional Scottish Stovies Recipe (Plus Variations!)

Learn how to make delicious Traditional Scottish Stovies with this easy to follow recipe. The ultimate Scottish comfort food!

scottishscran.com

Little bit of a tale, should be an easy make on a fire with a big solid pot

 

[T1 Terry]

Wow, thankyou Len, very informative link, also interesting the Scots traditionally braise meat when cooking it.

When you say "sausage" are you referring to the bangers and mash type sausage, thin sausages, or more the mettwurst fermented meat type sausage?

T1 Terry

 

[Archev]

Wow, thankyou Len, very informative link, also interesting the Scots traditionally braise meat when cooking it.

When you say "sausage" are you referring to the bangers and mash type sausage, thin sausages, or more the mettwurst fermented meat type sausage?

T1 Terry

All or any of the above Terry.
I am now a slavering (salivating) wreck needing some Stovies

 

[Archev]

I asked what stovies were on another thread and was told there is no set recipe, what goes in it and how it is prepared .......

So, please share your tested and proven recipe to create a stovie to be proud of ...... and could I cook it over an open fire?

I'm chasing new ideas to attempt at the next Men's Cook Off comp held in May (cold over here) in the Victoria highlands.

The basic rules:
It must be prepared around the fire

It must be cooked on the open fire

All rules are treated as optional

Everyone around the fire (up to 70, vote on the offerings, 2 points for best and 1 point for runner up.
All who attend this get together on a fellow member of our RV forum's farm, travel there in some form of RV and fully self contained, no generators at night and really frowned on during the day as well, sure to attract a few pointed jibs .... all in good fun of course.

The Winner receives a wooden spoon with the award marking and yr burnt in .... made and presented by the last yr award winner .....

A great entertaining Saturday nights entertainment .... well, really most of the day Saturday in the preparation and a yrs worth (min) entertainment in taking the mickey out of anyone who had a monumental failure ..... A much contested event as the yrs have built on previous winning dishes ..... I've won 2 and want to be the only member who has won 3 .... so I need your help

T1 Terry

Love the sound of that get together there. Good luck to everyone.
Be glad the Berlingo doesn’t fly

 

[5teep]

My old man's Stovies was mashed potato onion and corned beef all cooked up together into a brown gloop that looked awful but tasted great.

My recipe is the same but not gloopy. Fine chopped onion browned in a frying pan, add sliced parboiled potatoes and cook till amost done then add diced corned beef, mix in, cook it down and it's done. I sometimes keep some slices of corned beef to add in right at the end.

 

[LenEV2016]

Wow, thankyou Len, very informative link, also interesting the Scots traditionally braise meat when cooking it.

When you say "sausage" are you referring to the bangers and mash type sausage, thin sausages, or more the mettwurst fermented meat type sausage?

T1 Terry

Any sausages will do although I prefer square sausage

 

[5teep]

Any sausages will do although I prefer square sausage

People down sarf don't always know what square sausage is and Terry is about as far South as you can get

 

[T1 Terry]

People down sarf don't always know what square sausage is and Terry is about as far South as you can get

Hopefully Dr Google will know, the only square meat we get over here is pressed ham, all the scraps pressed into a square log that is the size of a slice of commercially baked bread, so, aptly named, sandwich ham ..... everything else is round, just different diameters, even the thick sausages these days are straight rather the banana shaped, easier packaging I suppose .....

T1 Terry

 

[T1 Terry]

This is what Googles AI thinks it is
In Scotland, "square sausage" (also called Lorne sausage or slicing sausage) is a skinless, rectangular patty of seasoned minced meat (usually beef and pork) mixed with rusk/breadcrumbs and spices like nutmeg, coriander, and pepper, formed in a loaf tin and sliced thick for frying, a staple of the full Scottish breakfast and "roll and square" sandwiches. It's known for its dense, tender texture, distinct spicy flavor, and iconic shape that fits perfectly in a bun, making it a beloved comfort food.

Did Dr Google get it right .... that's known as a sort of meat loaf over here, but cooked whole, then sliced up

T1 Terry

 

[Archev]

This is what Googles AI thinks it is
In Scotland, "square sausage" (also called Lorne sausage or slicing sausage) is a skinless, rectangular patty of seasoned minced meat (usually beef and pork) mixed with rusk/breadcrumbs and spices like nutmeg, coriander, and pepper, formed in a loaf tin and sliced thick for frying, a staple of the full Scottish breakfast and "roll and square" sandwiches. It's known for its dense, tender texture, distinct spicy flavor, and iconic shape that fits perfectly in a bun, making it a beloved comfort food.

Did Dr Google get it right .... that's known as a sort of meat loaf over here, but cooked whole, then sliced up

T1 Terry

Yes that’s square / Lorne sausage. It is popular here but personally I’d retain it for target practice. I don’t like it at all. And I don’t like corned beef either for my stovies.
After a beef roast I prefer the left overs chopped up and cooked with some of the gravy into the softened, sliced potatoes as they cook in a pan.
It’s very much a family thing I think. My own Mother I think would have used the corned beef but I can’t remember really. My late Wife and her Mother used left over roast beef and that became my preferred recipe for Stovies.
To accompany the Stovies, for me, it has to be pickled beetroot and oatcakes.