Name: Sausage & root veg stovie
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Cuisine: British
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 swede peeled and cut into big chunks (or use another large carrot)

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Sausage & root veg stovie

Sausage & root veg stovie

Good Food team

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Serves 1

Easy

Prep: 5 mins

Cook: 25 mins

Ready in 30 minutes

A star rating of 4 out of 5.22 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 swede

peeled and cut into big chunks (or use another large carrot)

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Nutrition: per serving

kcal881
fat52g
saturates16g
carbs73g
sugars29g
fibre11g
protein36g
salt0.63g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, October 2006

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A star rating of 4 out of 5.22 ratings

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