Devilled Sausages

Subtly sweet, mildly spicy and oh-so-tasty. Despite the name, these Devilled Sausages will take you straight to food heaven!

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.

Early Australian Devilled Sausages recipes

The best recipe for Devilled Sausages

This recipe is based on these earlier recipes but incorporates other ingredients commonly found in recipes today.

I’ve adjusted the recipe so it:

• has just the right balance of sweet and spicy
• creates plenty of that more-ish sticky sauce
• can be made with ingredients you have on hand or can easily obtain
• is easy to follow and re-create.

Ingredients for Devilled Sausages

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:

• 8 thin sausages (pork or beef)
• 1 medium 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.

Making 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.

And I’ve got two important tips here.

First, buy good quality sausages from a butcher. Supermarket sausages just aren’t the same.

And if you use good quality sausages, here’s the next tip. 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.

Recipe FAQs

Q. Can I freeze Devilled Sausages?

Absolutely! This dish is perfect for freezing. Freeze for up to a few months and pull out when you’re just too tired to cook.

Q. What should I serve this with?

My favourite is some creamy mashed potato. But rice works well too.

Q. What’s the green stuff on top?

It’s fresh thyme – add it if you have it, or some parsley.

Q. Do you have any other recipes like this one?

Yes, check out my Family Meals.