Scottish Stewed Sausages Recipe (with Bisto)

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!).

stewed sausages with boiled potatoes and peas in a bowl

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?

Jump to:

Why I Love It:
Ingredients
The Bisto Gravy Dilemma
How To Make Scottish Stewed Sausages (with Bisto)
YouTube Video
FAQs
Storage
Scottish Stewed Sausages Recipe

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

Chopped carrots and onions on a cutting board, ready for cooking. The carrots are a bright orange, and the onions are white with a hint of green from the scallions.

Measure out mixed herbs and add to vegetables

Chopped carrots and onions seasoned with dried herbs are arranged in a bowl, ready for cooking.

Cook on medium heat until softened

Sliced carrots and onions sautéed with herbs in a pan. A wooden spatula rests on top, mixing the seasoned vegetables.

Add sausages (I’m using a combination of pork links and square lorne sausage)

Chunks and sausages of raw ground meat are placed on top of a mixture of sliced onions and carrots in a pan. A wooden spoon is partially visible, resting on the mix.

Pour in beef stock and Worcestershire sauce to pan and simmer on medium heat for approx 45mins, checking and stirring every 15mins

A hand holding a spoonful of dark sauce over a pot containing diced meat and sausages in a broth. A wooden spoon is partially visible. The hand has black nail polish.

Drain liquid (the stock) from sausage & veg using a colander

A pot filled with brown broth or soup sits on a stovetop. The liquid has a slightly oily surface with small herbs and spices visible. The surrounding stovetop is partially visible with some splatters.

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.

A close-up of a hearty stew in a pot, featuring sausages, chopped onions, carrot slices, and chunks of meat in a thick, brown sauce. A wooden spoon is stirring the mixture.

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!

A hearty dish of mashed potatoes paired with a rich, brown stew featuring sausages, beef, sliced carrots, and onions in a savory gravy. The mashed potatoes are fluffy and creamy, complementing the robust flavors of the stew.

YouTube Video

FAQs

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.

Can you make this in the slow cooker?

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.

Can you add other vegetables?

Yes, you can add mushrooms, green beans or whatever you fancy but I’ve just went for the classic duo of onion and carrots.

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.

When it says 'drain liquid' - what do you mean?

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?

Plate of sausages in brown onion gravy with sliced carrots, served alongside boiled potatoes and peas.

Scottish Stewed Sausages Recipe

Lauren

A Scottish classic ... but the real question is - do you use links, square or both?

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 1

Course Dinner

Cuisine Scottish

Servings

Calories 2441 kcal

Ingredients

6 pork links sausages
4 square sausages
2 brown onions
2 carrots
1 teaspoon mixed herbs
1 cube beef stock cube dissolved in volume of water below
1 litre water
1 tablespoon Worcestershire sauce
bisto gravy granules

Instructions

Add oil to pan with 2 brown onions (chopped), 2 carrots (sliced) & 1 teaspoon 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 tablespoon 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

Video

View this post on Instagram

A post shared by Lauren Gourlay (@laurenscravings)

Notes

If you don't want to use Bisto granules then please see 'The Bisto Gravy Dilemma' section above.

See FAQ section above if you're confused when I say 'drain liquid'.

I also include a step-by-step process with photos above too.

Nutrition

Calories: 2441kcalCarbohydrates: 36gProtein: 117gFat: 200gSaturated Fat: 66gPolyunsaturated Fat: 27gMonounsaturated Fat: 89gTrans Fat: 2gCholesterol: 542mgSodium: 5108mgPotassium: 2719mgFiber: 7gSugar: 17gVitamin A: 20973IUVitamin C: 31mgCalcium: 177mgIron: 10mg

Keyword Scottish Recipes, scottish sausage stew, stewed sausage in gravy, stewed sausages

Tried this recipe?Let us know how it was!