This delicious devilled sausages recipe is an easy family dinner that kids love! Sausages are simmered in a rich and sticky sauce in this fuss free one pot meal that is great for making ahead and is freezer friendly too.
Why we love this recipe
- Easy one pot recipe – and a versatile recipe too. Make your devilled sausages spicy (see options below), add extra vegetables, double the batch, or freeze it for a quick meal later in the month.
- Kid friendly – like sausage curry, slow cooker sausage casserole, and sausage rougaille, making dinner with sausages is guaranteed to be greeted with big smiles in our house!
- Added vegetables – I like to add vegetables to these kind of dishes as a way of serving extra veg to the family, especially picky eaters.
- Flavour packed dish – the sausages are simmered in the sauce to absorb all that delicious sweet and tangy flavour.
- Great recipe for meal prep – make and keep in the fridge, or freeze.
Ingredient notes and substitutions
- Sausages – you can use either beef sausages or pork sausages in this recipe. Ones with a smokey flavour add a lovely smokiness to the dish, spicy sausages will add a layer of spice.
- Onion – brown onion, although you can use a red onion if you prefer.
- Carrot – carrot adds to the sweet flavour and is an extra veggie sneaked in. You can use a little pumpkin or butternut squash instead if you prefer.
- Apple – helps the sweet sour flavour. Use your favourite eating apple or Granny Smith.
- Tomato paste – concentrated tomato paste if you are in Australia, or tomato puree.
- Brown sugar – soft brown sugar dissolves easier than raw or Demerara sugar, and provides a slight caramel sweetness.
- Soy Sauce – soy sauce adds the salty element to the sauce. Don’t use dark soy sauce as it will make the dish too salty.
- Worcestershire sauce – this adds a salty tang to the sauce.
- Mustard – I like to use dijon mustard. If you don’t have dijon mustard, you can use wholegrain mustard.
- Cornflour – is used to thicken the sauce. If you are in Australia or the UK you will see it as cornflour, if you are in America I recommend you use cornstarch. You can use potato flour as a thickener instead.
How to make devilled sausages from scratch
- Fry the sausages in the oil in the casserole dish / Dutch oven on a medium – high heat until golden, turning occasionally.
- Remove the sausages from the pan to a plate and set aside. Add the chopped onion, and fry until softened. Add the grated carrot and cook until starting to soften.
- In a small bowl whisk the Dijon mustard with Worcestershire sauce, soy sauce, brown sugar, vinegar, tomato puree and cornflour, then add the water and whisk to combine.
- Chop the sausages into thirds, then tip back into the pan with the carrot, together with the grated apple.
- Pour over the sauce and stir to combine, then cover with the lid and place in the preheated oven.
- Bake until the sausages are tender and the sauce has thickened.
Absolutely! I like to use a tart apple to help cut through the sweetness of the carrots and sauce but you can just leave it out if you prefer.
Yes, I have made devilled sausages with beef sausages and they work just as well as pork sausages.
My recipe tips
- Browning the sausages not only adds more flavour from that lovely caramelisation and locks in the juices, but I personally think brown sausages looks more appealing.
- Cook the carrot slowly to release extra flavour into your dish.
Fridge: this will keep in the fridge, covered, for up to 3 days.
Freezer: devilled sausages will freeze for up to 3 months. I like to portion it out to serve or 1 or 2 people, then place in Ziplock bags and freeze them flat so they will defrost quicker. Defrost in the fridge overnight.
- Spice – this is a mild devilled sausage recipe made with young kids in mind. If you want a little more spice you can add a teaspoon of curry powder, adding it just before pouring in the sauce to allow to curry powder to cook for a minute. Or if you are serving it to kids and want to keep it mild, spoon a few quick pickled chillies over the top of those that want some heat.
- Hidden veggies: For a smooth sauce (or to hide the carrot!) remove the sausages and then blend the sauce until smooth. Add the sausages back to the pan and reheat.
- Other vegetables: add cubes of sweet potato, diced red or green capsicum / pepper, or a roughly chopped stick of celery.
Ideas for leftover devilled sausages
- Make a pie – this is one of my favourite ways of eeking out leftovers! Place the devilled sausages and sauce (adding a splash of water or stock to thin it out slightly) in an ovenproof dish then top with mashed potato, puff pastry or shortcrust pastry and bake in the oven until the topping is golden and the sausages are piping hot.
Why not try…
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- 1 casserole dish with lid or Dutch oven.
- 600g (21 oz) Thick pork sausages
- 1 Tablespoon oil
- 1 onion, roughly diced
- 2 small carrots, or one large carrot, coarsly grated
- 1 apple, peeled, cored and grated
- 1 Teaspoon Dijon mustard
- 2 Teaspoons Worcestershire sauce
- 1 Teaspoon soy sauce
- 2 Tablespoons soft brown sugar
- 2 Tablespoons vinegar
- 1 Tablespoon tomato puree / tomato paste
- 1 Tablespoon corn flour
- 250ml (1 c) water
- Preheat the oven to 180˚C fan / 200˚C / 356℉ convection / 392℉.
- In your casserole dish / Dutch oven, fry the sausages in the oil on a medium – high heat until golden on all sides – about 5 minutes, turning occasionally.
- Remove the sausages from the pan to a plate and set aside. Add the chopped onion to the pan, fry over a medium heat for 5 minutes, stirring occasionally, until softened.
- Add the grated carrot and cook for 3 minutes until starting to soften. If the carrots and onion are catching on the bottom of the pan, add a splash of water.
- Make the sauce: In a small bowl whisk the Dijon mustard with the Worcestershire sauce, soy sauce, brown sugar, vinegar, tomato puree and cornflour, then add the water and whisk to combine.
- Chop the sausages into thirds, then add back into the pan with the carrot, grated apple and sauce.
- Stir, then cover with the lid and place in the preheated oven for 30 minutes, until the sausages are tender and the sauce has thickened.
- Serve straight away with pasta, rice, or potatoes, or cool completely and store in the fridge for up to 3 days or freeze.