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Devilled sausages in the pot they were cooked in.

Devilled Sausages

Robyn
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.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine International
Servings 4 People
Calories 570 kcal

Equipment

  • 1 casserole dish with lid or Dutch oven.

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

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.
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 / saute the carrot to release extra flavour into your dish.

Nutrition

Calories: 570kcalCarbohydrates: 20gProtein: 24gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 108mgSodium: 1119mgPotassium: 618mgFiber: 3gSugar: 14gVitamin A: 5257IUVitamin C: 8mgCalcium: 47mgIron: 2mg
Keyword devilled sausages, sausage recipe, sausage stew

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