Devilled Sausages
A quick, hearty and delicious sausage dish all cooked up in one pan.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Australian
Keyword: devilled sausages
Servings: 4 servings
Calories: 591kcal
- 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)
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.
- Use good quality sausages from a butcher.
- 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.
- 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.
- This recipe makes 4 servings, which should be enough for 4 adults if served with potato mash or rice.
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