Devilled Sausages
A quick, hearty and delicious sausage dish all cooked up in one pan.
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
Storing:
Store leftovers in the fridge for up to two days.
Freezing:
Freeze for up to a few months in an airtight container.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- 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.
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