Sausage & root veg stovie

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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.

881 kcalories, protein 36g, carbohydrate 73g, fat 52 g, saturated fat 16g, fibre 11g, salt 0.63 g

All the vegetables made this a really wholesome meal. I wouldn't usually buy swede, so it was nice to try something new.

Latest comments and suggestions

• White Jeans

  31 October 2007

  White Jeans rated and commented on this recipe

  

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

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• Laura

  04 November 2007

  Laura rated this recipe

  

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• jennie

  05 November 2007

  jennie rated and commented on this recipe

  

  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.

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• vykisparkes

  07 November 2007

  vykisparkes rated and commented on this recipe

  

  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.

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• Helen's

  23 November 2007

  Helen's rated and commented on this recipe

  

  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.

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• jennie

  30 January 2008

  jennie commented on this recipe

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

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• recipes

  08 February 2008

  recipes rated and commented on this recipe

  

  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!

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• Louise

  16 March 2008

  Louise commented on this recipe

  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.

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• Jo

  01 April 2008

  Jo rated and commented on this recipe

  

  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

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• Louise

  14 April 2008

  Louise commented on this recipe

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

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• ljwarrington

  14 May 2008

  ljwarrington rated and commented on this recipe

  

  yummy with veggie sausages too!

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• WILLSY

  05 August 2008

  WILLSY rated and commented on this recipe

  

  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.

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• Elle

  05 August 2008

  Elle rated and commented on this recipe

  

  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!!!

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Ingredients

• stock cube, any type
• 1 tbsp sunflower or vegetable oil
• 1 small onion , halved and thickly sliced
• 3 thick pork sausages , cut in half
• 1 large carrot , peeled and cut into chunks
• 1 large or 2 medium potatoes , skin left on, cut into big chunks
• 200g swedes , peeled and cut into big chunks (or use another large carrot)

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Difficulty and servings

Serves 1

Preperation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• stock cube, any type
• 1 tbsp sunflower or vegetable oil
• 1 small onion , halved and thickly sliced
• 3 thick pork sausages , cut in half
• 1 large carrot , peeled and cut into chunks
• 1 large or 2 medium potatoes , skin left on, cut into big chunks
• 200g swedes , peeled and cut into big chunks (or use another large carrot)

881 kcalories, protein 36g, carbohydrate 73g, fat 52 g, saturated fat 16g, fibre 11g, salt 0.63 g

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