mighty meadow Posted November 25, 2013 Share Posted November 25, 2013 Unleash the Nade has posted his recipe in here a few times and it's probably the most popular recipe that's ever been on here. If you go right back to the beginning and start looking from there you should find it easily enough. It wasn't too far in that he posted it the first time, I'm sure. Or to save you the bother of searching like I had to. Here it is in full. Never made them in my SC yet but was going to try them next. I suppose you would just make them the same as normal. There was a Stovies thread some time ago and there are lots of different recipes,but here's mine. Peel and slice potatoes into discs approx half a centimetre thick. Brown off 8 steak slice sausage,drain on kitcehn paper to absorb excess fat,then cut into pieces about one inch square. Fry one and a half onions gently until golden in colour. Get a pint of beef stock. A cube will do ,but fresh made or supermarket pre made is better. I bottom of SC arrange a layer of potato,then add pepper (no salt as you'll get this from stock) Then add layer of sausage and onion. Another layer of potato and season,then another of sausage and so on. Once all layers are complete,pour in stock and cook on low heat for approx 6 hours. When ready,if all stock hasnt been absorbed,I would drain some off then mash. Dont mash too much as I think it best if you still have soime chunks of tattie. Serve with buttered oat cakes, or buttered plain bead ..brown sauce optional Enjoy Thanks to both of you. Making chilli tonight but stovies will be next 0 Quote Link to comment Share on other sites More sharing options...
Paris Hilltoon Posted November 25, 2013 Share Posted November 25, 2013 I would have found it but I was on my phone. Nice one. I spent much of Friday trawling the thread on my phone. I couldn't let others suffer. I didn't even get round to making them as yet 0 Quote Link to comment Share on other sites More sharing options...
Baggio Posted November 26, 2013 Share Posted November 26, 2013 Or to save you the bother of searching like I had to. Here it is in full. Never made them in my SC yet but was going to try them next. I suppose you would just make them the same as normal. There was a Stovies thread some time ago and there are lots of different recipes,but here's mine. Peel and slice potatoes into discs approx half a centimetre thick. Brown off 8 steak slice sausage,drain on kitcehn paper to absorb excess fat,then cut into pieces about one inch square. Fry one and a half onions gently until golden in colour. Get a pint of beef stock. A cube will do ,but fresh made or supermarket pre made is better. I bottom of SC arrange a layer of potato,then add pepper (no salt as you'll get this from stock) Then add layer of sausage and onion. Another layer of potato and season,then another of sausage and so on. Once all layers are complete,pour in stock and cook on low heat for approx 6 hours. When ready,if all stock hasnt been absorbed,I would drain some off then mash. Dont mash too much as I think it best if you still have soime chunks of tattie. Serve with buttered oat cakes, or buttered plain bead ..brown sauce optional Enjoy How many potatoes do you use for the optimum potato / sausage balance? 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 26, 2013 Author Share Posted November 26, 2013 How many potatoes do you use for the optimum potato / sausage balance? Depends on the capacity of the slow cooker mate. I have a 3 litre one and basically use 16 square sausage cut into approx. 1 inch cubes putting about 4 sausage worth on each layer Cut the spuds about 1cm thick and overlap so you get enough in each layer 0 Quote Link to comment Share on other sites More sharing options...
Paris Hilltoon Posted November 26, 2013 Share Posted November 26, 2013 Depends on the capacity of the slow cooker mate. I have a 3 litre one and basically use 16 square sausage cut into approx. 1 inch cubes putting about 4 sausage worth on each layer Cut the spuds about 1cm thick and overlap so you get enough in each layer So you've doubled the sausage? 0 Quote Link to comment Share on other sites More sharing options...
Tamdunk Posted November 26, 2013 Share Posted November 26, 2013 So you've doubled the sausage? 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 26, 2013 Author Share Posted November 26, 2013 16 bits of Lorne? Jesus fucking Christ! So you've doubled the sausage? f**k, never realised my original recipe was for 3 litre casserole I upgraded to a 5 litre one mate and that's the recipe for that (sorry) However, that said, the stovies this bad boy makes will easily give around 8 decent portions just use trial and error and you'll eventually get a feel for how much sausage you like 0 Quote Link to comment Share on other sites More sharing options...
Paris Hilltoon Posted November 26, 2013 Share Posted November 26, 2013 Can you ever have too much sausage? No, of course not! 0 Quote Link to comment Share on other sites More sharing options...
MattBairn Posted November 28, 2013 Share Posted November 28, 2013 I've decided to try UTNs pulled Pork. It sounds awesome. It been in for about half an hour so far. Looking forward to dinner already! Any suggestions of what to have with it? 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 28, 2013 Author Share Posted November 28, 2013 I've decided to try UTNs pulled Pork. It sounds awesome. It been in for about half an hour so far. Looking forward to dinner already! Any suggestions of what to have with it? imhobest way to have this is on a nice soft Scottish morning or afternoon roll, put on a generous heap of the pulled pork, then grate some mature cheddar over the top and finely slice some jalepeno chilli, then put under the grill so cheese just melts in no more. Food of the Gods mate 0 Quote Link to comment Share on other sites More sharing options...
Baggio Posted November 28, 2013 Share Posted November 28, 2013 Got these famous stovies on for later, they better be good! I'm slightly unconvinced there is enough liquid to be honest... Sausage, potato, onion - what could go wrong? I have baked a lovely wholemeal loaf to have with it as well. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 28, 2013 Author Share Posted November 28, 2013 Got these famous stovies on for later, they better be good! I'm slightly unconvinced there is enough liquid to be honest... Sausage, potato, onion - what could go wrong? I have baked a lovely wholemeal loaf to have with it as well. Always easier io add extra liquid at the end, rather than have them too runny to start with. I see you posted at 15.33 and if for dinner tonight, I hope they've been on for some time, as when I make them , I have them at low power for 8 hours 0 Quote Link to comment Share on other sites More sharing options...
Tamdunk Posted November 28, 2013 Share Posted November 28, 2013 High for 5-6 works fine, but I chop the potatoes a bit thinner 0 Quote Link to comment Share on other sites More sharing options...
MattBairn Posted November 28, 2013 Share Posted November 28, 2013 imhobest way to have this is on a nice soft Scottish morning or afternoon roll, put on a generous heap of the pulled pork, then grate some mature cheddar over the top and finely slice some jalepeno chilli, then put under the grill so cheese just melts in no more. Food of the Gods mate I decided to bake bread to go with it. I'll bung it in the oven soon. Cheers. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 28, 2013 Author Share Posted November 28, 2013 High for 5-6 works fine, but I chop the potatoes a bit thinner You've b*****dised a classic recipe!!. Michel Roux would go fucking mental 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 28, 2013 Author Share Posted November 28, 2013 I decided to bake bread to go with it. I'll bung it in the oven soon. Cheers. Also good on a baked tattie with said cheese and chilli 0 Quote Link to comment Share on other sites More sharing options...
Baggio Posted November 28, 2013 Share Posted November 28, 2013 Always easier io add extra liquid at the end, rather than have them too runny to start with. I see you posted at 15.33 and if for dinner tonight, I hope they've been on for some time, as when I make them , I have them at low power for 8 hours Been on since 12 and won't be eating till after 8 ;-) 0 Quote Link to comment Share on other sites More sharing options...
Tamdunk Posted November 28, 2013 Share Posted November 28, 2013 You've b*****dised a classic recipe!!. Michel Roux would go fucking mental I added some rosemary too 0 Quote Link to comment Share on other sites More sharing options...
MattBairn Posted November 28, 2013 Share Posted November 28, 2013 Done. It was lovely. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 28, 2013 Author Share Posted November 28, 2013 I added some rosemary too Rosemary in stovies ???????? Noooooooooooooooooooooooooooooooooooooo 0 Quote Link to comment Share on other sites More sharing options...
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