This recipe sits firmly under the ‘comforting home cooked meals that you associate with childhood‘ category. As well as being extremely family friendly, this Scottish Stewed Sausages recipe as it’s so accessible to most palates (including toddlers!).
Not at all difficult or even remotely complex in flavour; just a simple home cooked meal. Stewed sausages was a staple dinner in my house growing up; if you grew up in Scotland and this DIDN’T feature in your weekly meal plan then are you even Scottish at all?
I chop mine up into little bite size pieces and then eat it with a spoon… talk about being transported back to childhood! I hope you love it!
Why I Love It:
It’s Scottish nostalgia on a plate.
Sitting alongside the mighty mince and tatties, stew (it needs no further explanation), stovies and traditional soups like Lentil & Ham Hock or Scotch Broth, this dish is a pillar of Scottish cuisine due to its simplicity and appeal to adults and kids alike.
Not feeling well or want something that reminds you of home? Something that will appeal to your toddler for dinner? Stewed Sausages. The meal warms you up from the inside, so is also a fantastic winter warmer and reheats really well too!
And don’t even get me started about dipping bread into the gravy… or a piece (that’s scottish for sandwich) and sausage with gravy – yum!
Suitable for the whole family:
Suitable from 6 months old, as long as you cut the sausages into quarters lengthwise. But I typically don’t offer to my child until around 9 months old due to other consideration below:
If using Bisto, just be conscious of salt content for babies < 1. But if they are only having a small portion, then their overall daily intake (as long as you moderate other meals) should be fine.
Ingredients
Oil: You can use vegetable oil, olive oil and any animal based fat (tallow, beef drippings etc.)
Vegetables (Carrots + Onions): Cut your vegetables up as small or as big as you like them. You’ll just need to consider cooking time to ensure they’re softened enough if you like big chunks.
Sausages: I’m using a combination of pork links and square lorne sausage, but you can use either / or if you only have one option available. I would recommend using butchers sausages, but supermarket ones are fine.
Lorne Sausages (Square Sausages) are something you can usually only find in Scotland. They’re a traditional sausage shaped into a square that is a hugely popular breakfast item.
Mixed Herbs
Beef Stock: I personally use Knorr (I love their Rich Beef Stock Pots) or OXO, but any supermarket beef stock is fine. Use whatever suits your taste as a family.
Worcestershire sauce
Bisto: see below…
The Bisto Gravy Dilemma
We were staunch Bisto supporters; my Mum must rattle through a tub a week (slight exaggeration, but my Dad basically lives off of stew, mince and tatties and stewed sausages so we go through A LOT of it). But if you’d prefer not to use Bisto, then see below for alternative:
If I don’t want to use Bisto, what should I do? If you would prefer not to mix through gravy – add 1 tablespoon of plain flour to your sausages and vegetables mixture AFTER you’ve drained out the liquid. Stir it through so it coats the mixture. Then add the gravy back into the pot, stirring as you do so.
How To Make Scottish Stewed Sausages (with Bisto)
Add oil to pan with chopped onion and sliced carrot
Measure out mixed herbs and add to vegetables
Cook on medium heat until softened
Add sausages (I’m using a combination of pork links and square lorne sausage)
Pour in beef stock and Worcestershire sauce to pan and simmer on medium heat for approx 45mins, checking and stirring every 15mins
Drain liquid (the stock) from sausage & veg using a colander
Whisk gravy granules through the liquid (this ensures a smooth gravy) until you reach desired thickness, then add back into pan with sausage & veg and mix through.
I haven’t included measurement for how much you’ll add simply because gravy thickness is to personal taste. The big debate of bisto gravy granules versus gravy made from beef stock and thickened with plain flour is what divides the Scottish houses on this one.
Serve with mash and enjoy!
YouTube Video
FAQs
I personally do this as if you add gravy granules to the pot with the sausages and vegetables into it, then it will go quite clumpy and not provide a smooth gravy due to trying to thicken whilst there are other things in the pot.
Yes you can! Just add everything to the slow cooker, cook for 3-4 hours on High or 8 hours on Low. Then follow the recipe method from straining out the gravy onwards.
Yes, you can add mushrooms, green beans or whatever you fancy but I’ve just went for the classic duo of onion and carrots.
It’s traditionally served with mash potato, but you can serve it with whatever you like and even add some green vegetables on the side too.
Drain the stock away from the sausages and vegetables and then whisk your gravy granules through the stock.
This ensures a smooth gravy with no clumps. As if you attempt to whisk gravy granules through the liquid with the sausages and vegetables, it won’t be totally smooth as the granules will stick to the sausages/veg.
Storage
Once cooked, the stewed sausages can be stored in the fridge for up to 4 days in an airtight, sealed container.
It is also freezable, and will last approx. 4 months in the freezer.
And finally …
If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!
If you like this recipe and are looking for more Classis Scottish recipes, then why not try my mince and tatties, Lentil & Ham Hock soup or Scotch Broth?
Scottish Stewed Sausages Recipe
Ingredients
- 6 pork links sausages
- 4 square sausages
- 2 brown onions
- 2 carrots
- 1 tsp mixed herbs
- 1 cube beef stock cube dissolved in volume of water below
- 1 litre water
- 1 tbsp Worcestershire sauce
- bisto gravy granules
Instructions
- Add oil to pan with 2 brown onions (chopped), 2 carrots (sliced) & 1 tsp mixed herbs – heat on medium heat until softened
- Add 6 pork links sausages, 4 square sausages, 1 cube beef stock cube dissolved in 1 litre water and 1 tbsp Worcestershire sauce to pan and simmer on medium heat for approx 45mins, checking every 15mins
- Drain liquid from sausage & veg, then whisk through bisto gravy granules until you reach desired thickness then add back into pan with sausage & veg
- Stir through to combine and serve with mash
13 responses
Definitely going to try the Stewed Sausages.
I hope you enjoy
This was amazing took me back to my childhood
They do that for me too! Thanks for the comment.
Loved the recipe, Lauren! Went down a treat with my family
Yay! I’m so glad!
Can’t wait to try this looks amazing!!
I hope you love it!
What would u recommend for a sticky gravy
hello – unsure what you mean by sticky?
Made this tonight very easy and very tasty indeed whole family loved it.
that’s what we are all after – thank you!
I’ve followed you for a long time and finally made something from your website. This was delicious and so easy to follow. Thank you. Definitely going to be making it again x