Subtly sweet, mildly spicy and oh-so-tasty. Despite the name, this Devilled Sausages Recipe will take you straight to food heaven!
This recipes, which is based on early Aussie recipes, has been adjusted so it:
- has just the right balance of sweet and spicy
- creates plenty of that more-ish sticky sauce
- can be made with simple ingredients you have on hand or can easily obtain
- is easy to follow and re-create.
Jump to:
What are Devilled Sausages
Since the 1700s, "devilled" or "deviled" has been a culinary term to describe something cooked with spices, seasoning and condiments – often mustard and cayenne or paprika.
You may have heard of devilled ham or devilled sausages, which seem to be more popular than the sausage dish. But I'm not sure why they're more popular – though the egg and ham dishes are great, Devilled Sausages are also amazingly tasty and so easy to prepare.
Today's devilled sausages is a one-pan sausage casserole with plenty of spices and condiments along with some type of tomato ingredient, and has developed from the more basic recipes we enjoyed in the early to mid 1900s.
Ingredient notes
Okay, so you're still reading and becoming more keen to make up this dish... yay! You won't be sorry (especially if you're already a fan of Curried Sausages or Bangers 'n' Mash).
Here's what you'll need:
- thin sausages (pork or beef) – buy them at the butcher's if you can, they're always better than the supermarket version
- onion
- beef stock
- cornflour
- olive oil
- mustard
- Worcestershire sauce
- tomato sauce
- tomato chutney (you can substitute extra tomato sauce, but the chutney adds something wonderful!)
- apple cider vinegar
- salt and pepper.
How to make Devilled Sausages
1. Fry the sausages (and get the accompaniments sorted)
You'll need a large frying pan and about 15 minutes to put this one on the table. It's wonderful served with potato mash or rice, too, so get that happening.
Start by cooking the sausages over medium heat until they're cooked through and browned.
TIP: If you use good quality sausages, there's absolutely no need to prick the sausages with a fork. Your sausages won't explode if you don't prick them, and they'll stay juicier.
Once cooked, remove sausages from the pan and set aside.
2. Cook the onions
Slice the onions and add to the pan. Cook over low-medium heat until translucent. Keep the onions in the pan for the next step.
3. Add the stock
Next, add cornflour to the stock and then pour into the pan. Simmer for 2 minutes or until the mixture starts to thicken.
4. Add the spices and condiments
Add the rest of the ingredients to the pan and stir to combine. Now, simmer for another minute or so.
5. Return sausages to the pan
Slice sausages diagonally into 3 pieces, then. return to the pan and simmer again for a couple of minutes. Check the flavour and add a little extra salt and pepper if necessary.
Serving
Serve immediately. Garnish with a little fresh parsley or thyme. Serve with creamy mashed potato or rice.
Recipe FAQs
They should last a couple of days, covered, in the fridge.
Absolutely! This dish is perfect for freezing. Freeze for up to a few months in an airtight container and pull out when you're just too tired to cook.
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Devilled Sausages
Equipment
- large frying pan
Ingredients
- 8 thin sausages (pork or beef)
- 1 medium onion
- 1 cup beef stock
- 2 teaspoons cornflour
- 1 tablespoon olive oil
- 1 teaspoon mustard
- 1 tablespoon worcestershire sauce
- 2 tablespoons tomato sauce
- 1 tablespoon tomato chutney (or add extra tablespoon of tomato sauce)
- 1 tablespoon apple cider vinegar
- salt and pepper (to taste)
Instructions
- Add oil to frypan and cook sausages over medium heat until cooked through and browned.
- Remove sausages from pan and set aside.
- Slice onions and add to pan, cooking over low-medium heat until translucent.
- Add cornflour to stock and then add to pan. Simmer for 2 minutes or until mixture starts to thicken.
- Add the rest of the ingredients to the pan and stir to combine. Simmer for another minute.
- Add sausages, each sausage sliced diagonally into 3 pieces, and simmer again for a couple of minutes.
- Serve with mash potato or rice.
Video
Notes
- Use good quality sausages from a butcher.
- There's absolutely no need to prick good quality sausages with a fork. Your sausages won't explode if you don't prick them, and they'll stay juicier.
- The recipe calls for Tomato Chutney. You can substitute for tomato sauce, but the chutney gives it that edge.
Kim Farrell
Hello Libby
I made devilled sausages & tomato chutney, both very nice did say teaspoon mustard in sausages figured the era this recipe was first done wet mustard in jars probably not available so used Keens dry also boiled my sausages easier than frying for me put in cold water bring to boil lower to simmer timer on 10mins go out bring washing in or water plants
let cool in water cut and add to sauce.
good budget meal for the rising cost of food these days.
Christine
i do this recipe and also put bacon in it so good
Libby Hakim
Amazing!! I was tempted to add bacon myself to the recipe. Enjoy!