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Devilled Sausages

A quick, hearty and delicious sausage dish all cooked up in one pan.
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or scroll for tips (and a little nostalgia).

devilled sausages close up.

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

devilled sausages in pan.

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

old newspaper clippings for devilled sausages recipes.
From The Southern Mail, July 1934 (top left), Kimba Dispatch, May 1936 (top right) and The Land, May 1947 (bottom).

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.
devilled sausages ingredients.

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.

devilled sausages served with mash potato.

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.

devilled sausages close up.

Devilled Sausages

A quick, hearty and delicious sausage dish all cooked up in one pan.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Australian
Keyword: devilled sausages
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 591kcal

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

  1. Use good quality sausages from a butcher.
  2. 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.
  3. The recipe calls for Tomato Chutney. You can substitute for tomato sauce, but the chutney gives it that edge. Especially if it’s homemade chutney.
  4. This recipe makes 4 servings, which should be enough for 4 adults if served with potato mash or rice.

Nutrition

Calories: 591kcal | Carbohydrates: 9g | Protein: 27g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 1308mg | Potassium: 638mg | Fiber: 1g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg
Recipe Rating




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Kim Farrell

Tuesday 24th of January 2023

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

Monday 16th of January 2023

i do this recipe and also put bacon in it so good

Libby Hakim

Monday 16th of January 2023

Amazing!! I was tempted to add bacon myself to the recipe. Enjoy!

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