What better cold winter dinner, could there be. Stovies made for generations by our ancestors, or when the women didn’t have time to make a big meal for the family. The original Stovies was made from scraps of lamb from the masters table.
450 grams Beef Lorne Sausage, diced
450 grams Potatoes, diced
3 large Onion, chopped
3 large Carrots, diced
1 medium Turnip, diced
2 tablespoons Lard
Pinch Salt & Pepper
Melt the dripping in a large pan, preferably with a tight fitting lid, add a layer of sliced potatoes, then a layer of onion and next a layer of meat.
Add enough stock or water to cover, though some prefer their stovies dry, in which case add only 2-3 tablespoons.
Then repeat the layers once again and season the dish thoroughly, in addition to salt and plenty pepper, add some nutmeg or all-spice.
Cover and cook over a low to moderate heat, shaking the pan occasionally, for about 30 minutes or until the potatoes are tender and the liquid is absorbed.
Serve with a sprinkling of chopped parsley or chives, and some crusty bread