This dish sits firmly under the ‘comforting home cooked meals that you associate with childhood’ category, as well as being extremely family friendly 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.
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!
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?
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 and want something that reminds you of home? Nostalgic for memories of your childhood? 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 and sausage with gravy – yum!
What oil should I use? You can use vegetable oil, olive oil and any animal based fat (tallow, beef drippings etc.)
How should I prepare my vegetables? 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.
Can you add other vegetables? Yes you can, you can add mushrooms, green beans or whatever you fancy but I’ve just went for the classic due of onion and carrots.
What sausages can I use? My house were big supporters of using square (Lorne) sausage in our stewed sausages. I was also occasionally called “Lorne sausage’ at school sometimes, because of the similarity with my own name.
But because I love variety in my life – I’ve used both link sausages and Lorne sausages. You can absolutely use both, either individually or whatever form of meat you like. However, if you’re able, I would encourage the use of butcher meat sausages as the flavour really is incomparable.
What beef stock do you recommend? I personally use Knorr or OXO, but any supermarket beef stock is fine. As with anything, use whatever suits your taste as a family.
Do I need to drain the liquid from sausage & veg before adding the Bisto? 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.
Whisk through gravy granules until you reach desired thickness – 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.
We were staunch Bisto supporters; my Mum must rattle through a tub a week (slight exaggeration, but my Dad lives on 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,
What should I serve it with? 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.
Scottish Stewed Sausages Recipe
- 6 pork links sausages
- 4 square sausages
- 2 brown onions
- 2 carrots
- 1 tsp mixed herbs
- 1 cube beef stock cube in 1L water
- 1 tbsp Worcestershire sauce
- bisto gravy granules
- Add oil to pan with chopped onion, sliced carrot & mixed herbs – heat on medium heat until softened
- Add pork links, square sausage, beef stock and Worcestershire sauce to pan and simmer on medium heat for approx 45mins, checking every 15mins
- Drain liquid from sausage & veg, then whisk through gravy granules until you reach desired thickness then add back into pan with sausage & veg
- Stir through to combine and serve with mash