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Devilled Sausages

Throw away the packet mix! My recipe for Devilled Sausages is made from all natural ingredients that you probably already have at home. Devilled Sausages are delicious comfort food: juicy pork sausages in a lightly spiced tomato and apple sauce. Yum!

So much of cooking is about comfort and nostalgia and today’s recipe is one of my childhood favourites. Devilled Sausages are an absolute staple of the New Zealand and Australian kitchen and busy mums and dads have been feeding hungry kids with them for generations.

What are Devilled Sausages?

A wonderfully rich and warming comfort food, Devilled Sausages are thick, country-style pork sausages, cooked in a rich and flavoursome, lightly curried apple and tomato sauce. I think anything ‘Devilled” should have a little heat, so I add just a pinch of chilli to my recipe.

It’s better to make your own!

Like many popular family recipes in NZ and Australia, Devilled Sausages are often cooked from a packet mix, but it is perfectly easy to make them at home with ingredients you likely already have in the cupboard. Better yet, you can adjust the flavouring to suit your tastes and you know exactly what goes into your meal. No packet mix necessary!

What should I serve with Devilled Sausages?

This is cool weather food, so ideal for autumn, fall or winter (though I’ll be the first to admit, I eat them all year round). I like to serve my Devilled Sausages with lots of buttery mashed potatoes and heaps of green beans, though broccoli, carrots, peas and all the usual suspects are good too.

Use good quality sausages

Devilled sausages are a great cheap and cheerful meal and will taste delicious regardless which sausages you use, but to really amp up the flavour and get the most bang for your buck, I’d recommend using coarsely ground, high meat content pork sausages. They are packed full of flavour and will make your homemade Devilled Sausages extra tasty.

Why are they called ‘Devilled’ Sausages?

The term ‘devilled’ when it comes to food appears to have been coined in the 18th century to describe any food that had been aggressively or spicily flavoured. I like to make my sausages quite hot, but if you are chilli-sensitive or feeding kids you can dial back the chilli or replace it with  sweet or smoked paprika. 


Devilled Sausages

FREQUENTLY ASKED QUESTIONS

Do I have to use pork sausages to make Devilled Sausages?

I think coarse pork sausages give this dish the best flavour, but there is no reason you couldn’t use beef or even chicken in a pinch. What you want is something with a bit of flavour and texture.

Can I double or triple the recipe to feed more people?

Yes, you can. You’ll need to brown the sausages in batches and allow more time for the sauce to cook down as more liquid takes longer to reduce.

Can I freeze Devilled Sausages?

Absolutely! Devilled sausages freeze brilliantly so are fantastic for batch cooking.

I don’t like spicy food, can I leave the chilli out?

Of course, replace it with a little sweet or smoked paprika for extra flavour.


Sausages browning in a pan for devilled sausages

Devilled Sausages are a great way of making a little food go a long way. Serve with plenty of fresh greens and heapings of mashed potato. A guaranteed crowd pleaser!

Devilled Sausages
Devilled Sausages

Classic Devilled Sausages

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Throw away the packet mix! My recipe for Devilled Sausages is made from all natural ingredients that you probably already have at home. Devilled Sausages are delicious comfort food: juicy pork sausages in a lightly spiced tomato and apple sauce. Yum!

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp neutral oil (sunflower etc.)
  • 6 pork sausages (see notes)
  • 1 large Granny Smith apple, cored and sliced
  • 2 onions, sliced
  • 1 clove garlic, diced
  • 250ml beef stock, cold
  • 1- 1 ½ Tbsp cornstarch / cornflour
  • 1 tin whole tomatoes
  • 1 Tbsp fresh thyme leaves (1 tsp dried)
  • 1 ½ tsp curry powder
  • 1 tsp brown sugar or honey
  • ½ tsp chilli flakes
  • Sea salt and black pepper

to serve:

  • 1 kg potatoes (for mashing)
  • 400g green beans (to be boiled or steamed)

Instructions

    1. BROWN THE SAUSAGES: Melt the butter and oil together in a large, heavy-based frying pan over a medium-low heat. Brown the sausages, turning occasionally for 5-10 minutes until golden. Remove from the pan and set aside.
    2. SAUTÉ APPLE AND ONION: Add the apple, onion and garlic to the pan and cook gently, stirring occasionally for 5 minutes until the onion has begun to soften.
    3. PREPARE THE SAUCE: Meanwhile, whisk together the beef stock and 1 tablespoon of cornstarch / cornflour. Use a pair of scissors to chop the tomatoes in the tin, then stir into the beef stock mixture with the thyme, curry powder, sugar and chilli flakes.
    4. SLICE THE SAUSAGES: Slice the sausages into bite sized rounds, don’t worry if they are a little pink still in the middle, they will cook through in the next step.
    5. COMBINE THE INGREDIENTS: Pour the sauce into the frying pan and stir in the sausages until well combined. Bring to a simmer then cook for 15-20 minutes, stirring occasionally until the  mixture is thick and glossy. If you would like the sauce to be thicker, stir the remaining cornstarch / cornflour with 2 Tbsp cold water and add stir through. Taste and season with salt and pepper if necessary. Meanwhile cook the mashed potatoes and beans.
    6. SERVE: Divide the mashed potatoes and green beans between 4 warmed plates and top with the devilled sausages.

WINE RECOMMENDATION: A gutsy red like a Shiraz or Cabernet Sauvignon.

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Notes

I have given approximate amounts in the above recipe for potatoes and green beans as a serving suggestion, prepare in your favourite way!

Nutrition Information:
Yield: 4 Serving Size: 1 portion
Amount Per Serving: Calories: 586Total Fat: 27gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 40mgSodium: 1344mgCarbohydrates: 73gFiber: 10gSugar: 21gProtein: 16g

Nutrition information is calculated automatically and isn’t always accurate.

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Looking for more recipes with mince or sausage meat? Why not try:

With Halloween just around the corner, who could resist these spookily delicious Jack o’ Lantern Peppers filled with rich and spicy chilli beef?
Juicy beef meatballs in a rich tomato sauce served with spaghetti and fresh basil
Rich and flavoursome lentils and beef, topped with mashed potato and encased in buttery shortcrust pastry
A rustic ragu made from Italian pork sausages, served over pappardelle pasta in a white bowl

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Jay Wadams
Jay Wadams is a cookbook author and food, architectural and landscape photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
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