Sausage & root veg stovie

Sausage & root veg stovie

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(18 ratings)

Prep: 5 mins Cook: 25 mins Ready in 30 minutes


Serves 1
A tasty, quick, cheap and - dare we say - healthy meal solution for students

Nutrition and extra info


  • kcal881
  • fat52g
  • saturates16g
  • carbs73g
  • sugars29g
  • fibre11g
  • protein36g
  • salt0.63g
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  • stock cube, any type
  • 1 tbsp sunflower or vegetable oil
  • 1 small onion, halved and thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 thick pork sausage, cut in half
  • 1 large carrot, peeled and cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large or 2 medium potatoes, skin left on, cut into big chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g swede, peeled and cut into big chunks (or use another large carrot)



    A member of the cabbage family, the swede is often confused with the turnip, though they look…


  1. 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.

  2. 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.

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Comments (20)

lizleicester's picture

Simple and delicious. I doubled everything for 2 of us and used parsnips instead of carrots because that's what I had in the cupboard. All the stock was used so I didn't need to add more salt.

annawestaway's picture

Always popular at ours - very tasty and hearty, good comfort food. I tend to use more stock than suggested here, and find that the potato cooks more quickly than the other veg, so turns quite mushy - either add it later if you'd prefer, or enjoy the mushy bits at the bottom of the pan!

annawestaway's picture

I really love this, it's a great winter warmer and very good value. I think the quantities described above, with a few more sausages chucked in, would easily serve 2, so it's pocket friendly. Whilst the cooking method could be lower fat, there's lots of veg in there so it's not that unhealthy and overall it's a great and unexpectedly tasty dish.

kingthorpe's picture

Tried this with a bit of stock made from tbsp peanut butter andtsp of marmite. Makes it a lot more flavoursome.

larawainwright's picture

881 calories for a main meal of the day isn't exactly belt-busting considering a female adults recommmended calorie intake is 2,000!

A great easy to make meal, a firm favourite once term time starts.

claire_elizabeth's picture

'A tasty, quick, cheap and - dare we say - healthy meal solution for students'

Tasty?... yes

Quick?... yes

Cheap?... yes

Healthy?... I'm not so sure...

881 kcalories, fat 52 g, saturated fat 16g,

I don't think that's very healthy really.

Look at it this way, by eating THREE MCDONALDS CHEESEBURGERS, you would be taking in 885 kcalories, 36g of fat, and 18g of saturated fat. (

So therefore 3 McDonalds cheeseburgers contain only 4 more calories, 16g less fat, and only 2g more of saturated fat.

sausage and root veg stovie is a really yummy autumn dinner but healthy? I'm not so sure.

placebo_effect's picture

This was delicious. The only problem was that I left the heat on too high so because there is only a very small amount of liquid, the vegetables burned to the pan as opposed to caramelising! I would have given it five stars if there were more stock used, as then it would not have burned. Also, I chopped the potatoes into small rather than big chunks.

rebeccarichards1999's picture

Nice recipe and good way to use up all your left over veg! As others have already suggested I added a parsnip which worked well. I added a bit extra stock as well and let the veggies cook for a little bit longer so they were really nice and soft.

adenyin's picture

made this today added a clove of garlic when frying, then added mushrooms with the veg.. and a little more stock then suggested... just brill... and so easy and quick!!!

willsyk's picture

I had to cook the sausages first, as the first time i tried it they weren't fully cooked. I also added a parsnip just because i like them but i needed a lot more stock because i cooked it longer to really soften and cook the veg. I took everything out the pan with a slotted spoon, mixed a little flour with the leftover stock, topped it up with a little more and made a lovely thick gravy. overall it's great, it just needed a few tweaks to suit my family but i've made it loads of times when i don't want to spend ages in the kitchen.

ljwarrington's picture

yummy with veggie sausages too!

lefp11's picture

Great recipe for one. I added a little brown suger to caramelise the veg. A fab way of using up sausages.

josiejo's picture

Have made this lots, Our Children love it, have tried it with various other root veggies aswell. works well. great mid week dinner. I have the veggie version with grated cheese. yum

lefp11's picture

Very easy and useful if you cook for one although it is quite a large portion. I also tried it with sweet potato and parsnips which was very good.

dylanski's picture

I only tried this to use up some swede I had and wasn't expecting great things, but it was surprisingly good. I used more stock, and added a splash of worcester sauce and a dollop of ketchup, then used cornflour at the end, although next time, I might leave it runnier and mop it up with a slice of bread!

jenniemoeller's picture

i've tried it with worcester sauce a second time and it really adds to the flavour

helenweir's picture

It needed longer on the hob for the veg to be soft enough. It was lacking a little something and a good shake of worcester sauce helped.

We didn't find that the veg caramalised, particularly after such a short cooking time.

vykisparkes's picture

I added parsnip, and used less sausage (as that is all I had). Used a bit more stock than suggested. Looked a little bland but tasted really good - and my five year old daughter enjoyed it (apart from the potatoes, which she hates).
I doubled the quantites for both of us but think there was quite a lot of food, could reduce the amount of vegetables if needs be.
I used the left overs today, I popped them in the oven to reheat with some olive oil and parsley, and canned aduki beans for ten minutes.

jenniemoeller's picture

I used a sweet potatoe instead of normal potatoes it worked out well. I also put more stock in than suggested and cooked for longer to get softer veg.

simon's picture

I threw a parsnip in with this as it needed using up - worked really well.

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