Baked Sausage Stovies Recipes

Steps:

• Preheat the oven to 350F and lightly grease your baking dish.
• Peel and thinly slice the potatoes; peel and chop the onions.
• Dice the sausages.
• In a baking dish put a layer of potatoes, a layer of onions and a layer of sausage.
• Season to taste and sprinkle over half the herbs.
• Continue the layers until you have used up all the ingredients, ending with a layer of potatoes.
• Sprinkle on the rest of the herbs.
• Dissolve the stock cubes in 1 pint of hot water and pour into the baking dish.
• Bake for 40 minutes or until the potatoes are tender.

Steps:

• Preheat oven to 350°F
• Use either a food processor or a sharp knife to mince the leftover roast beef.
• Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
• Bake in oven for about 15 minutes, or until hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

Steps:

• Heat oven to 350°F.
• Place sausage in a cake pan sprayed with Pam.
• Top sausage with peppers and onions. Season with salt & pepper to taste. Add 1/2 cup water to the pan.
• Cover the dish with foil and bake for 25 minutes.
• Remove the foil and stir the sausage, peppers and onions. Cover with the foil again and return to the oven and continue to bake for 20 more minutes.
• Note: I like to drain my peppers, onions and sausage if needed and fry my peppers & onions in butter a little before serving.

Steps:

• 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.
• 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.

Steps:

• Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
• Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread

Steps:

• Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Cook and stir sausage in large skillet on medium-high heat until evenly browned; drain. Add peppers and onions to skillet; cook until vegetables are crisp-tender, stirring occasionally. Spoon sausage mixture into 13x9-inch baking dish. Cover with tomato sauce and prepared stuffing.
• Bake 25 min. or until heated through.

Steps:

• Melt the dripping and fry the onions in a large pan until translucent.
• Peel and slice the potatoes (about 1/4" thick).
• Rinse the starch out of the potatoes before adding to the pot.
• Dissolve the stock cube in the water and add to the pan.
• Cover and cook the potatoes on a medium heat for approx 40-45 minutes.
• Stir occasionally.
• When the potatoes are soft, add the corned beef and stir vigorously until the potatoes break up.
• Add gravy salt (Burdalls) to brown and season.
• Serve with oatcakes.