The Future's Maroon Posted September 1, 2015 Share Posted September 1, 2015 Probably been done to death on here but cant be ersed looking! Had said Stovies for tea tonight, first time in years....loved them, but, should it be Corned Beef or Sausages?! Corned Beef for me....with little or no onions and the next question.... Broon or red sauce?!! Link to comment Share on other sites More sharing options...
chester copperpot Posted September 1, 2015 Share Posted September 1, 2015 Probably been done to death on here but cant be ersed looking! Had said Stovies for tea tonight, first time in years....loved them, but, should it be Corned Beef or Sausages?! Corned Beef for me....with little or no onions and the next question.... Broon or red sauce?!! I made my mums stovies last week, and made it with sausages, potatos, onions, herbs and an oxo cube. I reckon it depends on how yer mum did it, as when I posted the photo of my efforts to my sisters page, I had pals telling me it was stewed sausage and not stovies as stovies had corned beef in it. Link to comment Share on other sites More sharing options...
Tazio Posted September 1, 2015 Share Posted September 1, 2015 I'll say what I always say on this discussion. Leftover Sunday roast is best, preferably lamb. Don't mind sausages though. Link to comment Share on other sites More sharing options...
Smack Posted September 1, 2015 Share Posted September 1, 2015 Not this shite again. It's been established that stovies, as long as you are civilised, contain mashed potatoes, corned beef, and some onions. Link to comment Share on other sites More sharing options...
The Future's Maroon Posted September 1, 2015 Author Share Posted September 1, 2015 Not this shite again. It's been established that stovies, as long as you are civilised, contain mashed potatoes, corned beef, and some onions. Apologies if I touched a nerve, as I said I expected it to have been done before...but its late, I had stovies earlier so brought up the subject! * and you never answered the red/broon question) ;-) As for a previous comment by someone....yes that sounds more like stewed sausages!! Link to comment Share on other sites More sharing options...
Bridge of Djoum Posted September 1, 2015 Share Posted September 1, 2015 Stovies have to be done with Sausage. Surely with corned beef it's corned beef hash? Link to comment Share on other sites More sharing options...
martoon Posted September 2, 2015 Share Posted September 2, 2015 Sausages. Never heard of, let alone tasted, stovies with corned beef. Corned beef? ? Link to comment Share on other sites More sharing options...
Unknown user Posted September 2, 2015 Share Posted September 2, 2015 Sausages- we're not barbarians Link to comment Share on other sites More sharing options...
WSTR Posted September 2, 2015 Share Posted September 2, 2015 Neither. Stovies are awful. Link to comment Share on other sites More sharing options...
Don Draper Posted September 2, 2015 Share Posted September 2, 2015 Corned beef, obviously. Lots of onions too. Top tip: dash of Worcester Sauce. Lovely. Link to comment Share on other sites More sharing options...
ArcticJambo Posted September 2, 2015 Share Posted September 2, 2015 Sausages. And sauce; broon, red or otherwise, is pure sacrilege. Link to comment Share on other sites More sharing options...
Swanny17 Posted September 2, 2015 Share Posted September 2, 2015 Link to comment Share on other sites More sharing options...
Nickelstaff Posted September 2, 2015 Share Posted September 2, 2015 I like stovies - but to be controversial - Irish stew is much superior (But fairly similar) Worcester for me also. Link to comment Share on other sites More sharing options...
Say What Again Posted September 2, 2015 Share Posted September 2, 2015 Sausages for me if I had to pick just one option, but I usually make it with both. Link to comment Share on other sites More sharing options...
jimmyjambo Posted September 2, 2015 Share Posted September 2, 2015 I'll say what I always say on this discussion. Leftover Sunday roast is best, preferably lamb. Don't mind sausages though. Going to try this with the lamb, have a roast leg of lamb on a Sunday quite regular and struggle to come up with something with the leftovers, cheers Link to comment Share on other sites More sharing options...
Dunks Posted September 2, 2015 Share Posted September 2, 2015 Roast beef or lamb. Anything else and you're doing it wrong. Link to comment Share on other sites More sharing options...
Paolo Posted September 2, 2015 Share Posted September 2, 2015 It should be roast beef. Perhaps left overs from a Sunday Roast. It should not be corned beef. Sausages are OK, though. Link to comment Share on other sites More sharing options...
Paolo Posted September 2, 2015 Share Posted September 2, 2015 Stovies have to be done with Sausage. Surely with corned beef it's corned beef hash? I would say so. Link to comment Share on other sites More sharing options...
reaths17 Posted September 2, 2015 Share Posted September 2, 2015 anybody saying corned beef is talkin pissh. stovies is a peasants dish from hundred of years ago, nae tin openers, wee keys and a strip, infact nae tins, scrag end of meats was the order of the day. arguing between corned beef and sausage(has to be square/lorne) is irrelevant. broon sauce always Link to comment Share on other sites More sharing options...
crunchy frog Posted September 2, 2015 Share Posted September 2, 2015 I had it made with Grants A and B Roll instead of corned beef last week. It wis tremendous Link to comment Share on other sites More sharing options...
fabienleclerq Posted September 2, 2015 Share Posted September 2, 2015 Stovies are made with whatever is left surely? Is that not the point? Last time I made it with leftovers from the bbq! Sausage, meat from the ribs and pulled pork, tatties fried onion and gravy. Is corned beef, onion and tatties not hash? Link to comment Share on other sites More sharing options...
The Great Khali Posted September 2, 2015 Share Posted September 2, 2015 Both. Always both. Link to comment Share on other sites More sharing options...
luckyBatistuta Posted September 2, 2015 Share Posted September 2, 2015 If I was served sausage & mash and decided to cut my sausages up and mix it up on my plate, has my dinner just transformed from sausage & mash to stovies. Same scenario with the corned beef. When does it become stovies, if it ever really is stovies? Link to comment Share on other sites More sharing options...
Nickelstaff Posted September 2, 2015 Share Posted September 2, 2015 Carrots, and the 'mash' isn't quite a mash - you should have chunks. Link to comment Share on other sites More sharing options...
Cade Posted September 2, 2015 Share Posted September 2, 2015 Roast beef thinly sliced. Potatoes left in big chunks. Sweat onions down in tons of beef dripping and plenty of salt. Add potatoes, cook for a while, add water, simmer until potatoes fall apart. Add the beef, mix through, serve. Link to comment Share on other sites More sharing options...
Bert Le Clos Posted September 2, 2015 Share Posted September 2, 2015 Anyone who makes stovies with meat that comes in a can, is probably the type of person who then eats stovies with their bare hands. Link to comment Share on other sites More sharing options...
Do The Dance Posted September 2, 2015 Share Posted September 2, 2015 Left over beef from the Sunday roast is how my granny made them, with decent size bits of potato too. I don't really like my mashed potato being all mixed into things, so couldn't agree with making it that way. Sausages, are we talking link or lorne? Link to comment Share on other sites More sharing options...
Zico Posted September 2, 2015 Share Posted September 2, 2015 Leftover roast (although there's not much left over in my house) or sausages. Corned beef is the devil's work. Tatties are half small bits and half big. Onions cooked for ages. Broon sauce to finish and it's a winner. Link to comment Share on other sites More sharing options...
Jonny John Boy Posted September 2, 2015 Share Posted September 2, 2015 Stovies with Sausages with loads of Tomato sauce of the heinz variety. Link to comment Share on other sites More sharing options...
Haken Posted September 2, 2015 Share Posted September 2, 2015 Stovies have to be done with Sausage. Surely with corned beef it's corned beef hash? This. Corned beef, FFS. And broon sauce. First time the Mrs made it for me she put a layer of cheese on the plate before piling the stovies on top. WTF? Link to comment Share on other sites More sharing options...
Masonic Posted September 2, 2015 Share Posted September 2, 2015 i prefer corned beef version with hp sauce but dont mind other version with sausage also Link to comment Share on other sites More sharing options...
scottishguy Posted September 2, 2015 Share Posted September 2, 2015 Stovies have to be done with Sausage. Surely with corned beef it's corned beef hash? That's like saying, if its with sausages, its "bangers and mash". Different recipes depending how your mum/granny made. As for the OP and red/brown sauce, WTF!!!! Link to comment Share on other sites More sharing options...
Haken Posted September 2, 2015 Share Posted September 2, 2015 That's like saying, if its with sausages, its "bangers and mash". Different recipes depending how your mum/granny made. As for the OP and red/brown sauce, WTF!!!! Eh, naw. Everybody knows that we're talking square sausage. Don't they? Link to comment Share on other sites More sharing options...
Koolkeith Posted September 2, 2015 Share Posted September 2, 2015 I think corned beef stovies was for poor folk that couldn't afford sausages. Haha Link to comment Share on other sites More sharing options...
Victorian Posted September 2, 2015 Share Posted September 2, 2015 Sausages or **** right off. Link to comment Share on other sites More sharing options...
netherleejambo Posted September 2, 2015 Share Posted September 2, 2015 Got to be left over roast - preferably lamb and chuck in any gravy that's left too. Loads of onions - about equal to the amount of potato which must be in wee chunks never mashed. If you didn't have a roast at the weekend when you are in Aldi getting your cheap Williams beer get a packet of Slow Cooked Minted Lamb Shoulder and chuck it in, does the trick. Link to comment Share on other sites More sharing options...
Bring Back Paulo Sergio Posted September 2, 2015 Share Posted September 2, 2015 You don't mash the tattie ffs It's sliced potato with diced onions and LINK sausage pieces, brown sauce optional. Someone associated corned beef with being civilised. GTFO also Tomato sauce? Link to comment Share on other sites More sharing options...
Mr Brightside Posted September 2, 2015 Share Posted September 2, 2015 Neither. Stovies are awful.Correct answer. Link to comment Share on other sites More sharing options...
Cade Posted September 2, 2015 Share Posted September 2, 2015 Sausages in stovies is not stovies, it's bangers and mash. Corned beef in stovies is not stovies, it's corned beef hash. are you people on? Link to comment Share on other sites More sharing options...
Stuart Lyon Posted September 3, 2015 Share Posted September 3, 2015 Until I read this thread I had never heard of stories with lorne sausage! For me I prefer corned beef but links sausages are acceptable. Link to comment Share on other sites More sharing options...
pablo Posted September 3, 2015 Share Posted September 3, 2015 I use lamb mince mostly, couple of onions. Lard /dripping is a total must. You don't mash the potatoes, cut them in to two small and large chunks to get the texture you want. Skim the top of the stock from time to time during cooking. Season. You don't want too many ingredients Link to comment Share on other sites More sharing options...
jambos are go! Posted September 3, 2015 Share Posted September 3, 2015 Hate stovies. Disgusting mish mash. Why would you waste a sausage in it? Link to comment Share on other sites More sharing options...
I P Knightley Posted September 3, 2015 Share Posted September 3, 2015 Leftovers. Lamb or Beef. If you're making it from scratch with stuff you're buying it becomes "Corned Beef Hash" or "Bangers & Mash". If you've got leftover sausages, there's something wrong. Red sauce for the under-12s only. Brown sauce to accompany meat. however, if you're doing it right, your stovies have sufficient juice that they don't need sauce. Popping a wee snifter of Lea & Perrins in the pot is a nice touch. EDIT: apologies to Cade - I used his line without having read it. First few posts into the thread - I felt I needed to make the point before lunacy crept in. I think I missed the bus on that one. Link to comment Share on other sites More sharing options...
Tasavallan Posted September 3, 2015 Share Posted September 3, 2015 It is however you were brought up. My mother made them with real beef dripping and corned beef. As such that is the way I make them. Link to comment Share on other sites More sharing options...
Angry Haggis Posted September 3, 2015 Share Posted September 3, 2015 Haggis Stovies? Staple in the Diggers. Must say althiough tasted great they look like a bowl of lightly coloured dug shite. Link to comment Share on other sites More sharing options...
droid Posted September 3, 2015 Share Posted September 3, 2015 Ignoring the French sticks pretty much how 'Stovies' would look served up in an 80's Niddrie household. Link to comment Share on other sites More sharing options...
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