“This is a very easy and basic recipe adapted from a traditional Scottish dish. It's ideal for utilizing leftovers or working from a limited kitchen. Use a mild pork sausage or English bangers for this dish.” - by dSquib
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the vegetable oil in a large pot with a tight fitting lid over medium-high heat. Cut the pork sausages in half and gently place into the pot. Cook the sausages for a few minutes until they begin to brown on all sides, then add the onions, and cook until the onions begin to brown, about 5 minutes.
- Gently stir the potatoes, carrots, and rutabagas into the sausage and onion mixture, then pour in the chicken stock and Worcestershire sauce; season to taste with salt and pepper. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the sausages are no longer pink in the center, the vegetables are tender, and the stock has been mostly absorbed, 25 to 30 minutes. If you wish, add additional chicken stock to make the dish saucier.
Nutrition
Amount Per Serving (4 total)
- Calories
- 619 cal
- 31%
- Fat
- 25.3 g
- 39%
- Carbs
- 74.1 g
- 24%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"YUM! It was my first time cooking rutabaga. So much better than I expected. I used 1/2 cup of the chicken stock and added red bellpepper in with the onions. I used chicken apple sausage from Trader Jo..." See morees, and chicken Andouile sausage from trader joes. It made the vegetables sweet and spicy. So good! My husband loved this and is very excited about having rutabaga again."
Matty Matty 2x4
"I used this recipe in a "what's in season" dinner plan, as we had most of the ingredients on hand. Was very surprised how well it turned out. My 15 month old was Shovelling hand & spoon fulls into her..." See more mouth! I used a full cup of broth and 2 Tblsp of flour to thicken it like a gravy! Awesome!"
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