Hearty Scottish Stovies with MacSween Black Pudding
A Traditional Comfort Dish Revamped
Embrace the warmth of Scottish stovies enriched with the full flavor of MacSween black pudding.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Stovies
For the Black Pudding
For the Seasoning
Preparation
Preparing the Potatoes and Onions
Thinly slice potatoes and onions
Slice the potatoes and onions thinly to ensure even cooking.
Melt butter and add onions
Melt butter in a large pan over medium heat, then add onions.
Cook until translucent
Cook for about 5 minutes until onions are translucent.
Preparing the Black Pudding
Heat the oil
Heat vegetable oil in a frying pan over medium heat.
Fry the black pudding
Add black pudding slices and cook for 2-3 minutes on each side until crispy.
Do not overcook the black pudding to preserve its moist texture.
Set aside
Remove and set aside on a paper towel-lined plate.
Deglaze the frying pan with a splash of stock for added flavor.
Cooking Process
Creating the Stovies
Layer potatoes and onions, season, then add beef stock.
Simmering
Cover and cook on low heat until potatoes are tender (about 40 minutes).
Assembling
Add crispy black pudding on top before serving.
Plating & Serving
Hearty Scottish Stovies with MacSween Black Pudding
Hearty Scottish Stovies with MacSween Black Pudding
Plating & Serving
Serve the stovies in rustic shallow bowls, placing crispy black pudding on top for a striking presentation.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
Frequently Asked Questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare and refrigerate the stovies a day in advance, then reheat before serving with fresh black pudding.
Are there substitutions for black pudding?
Yes, you can use other types of sausage or omit for a vegetarian version.
How can I make this dish gluten-free?
Ensure your beef stock is gluten-free and replace the black pudding with a gluten-free variety.
What type of potatoes should I use?
Maris Piper or Yukon Gold are ideal for their creamy texture.
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