Devilled Sausages

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.

No Packet Mix

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 to 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. 

FREQUENTLY ASKED QUESTIONS

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!

Classic Devilled Sausages

Jay Wadams

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!

Print Recipe

4.75 from 8 votes

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Serves 4

Ingredients

 

MetricU.S. Customary

• ▢ 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
• ▢ 250 ml beef stock, cold
• ▢ 1- 1 ½ Tbsp cornstarch / cornflour
• ▢ 400 g can of 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
• ▢ 400 g green beans, to be boiled or steamed

Instructions

 

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Video

Notes

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

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Nutrition

Serving: 1portion | Calories: 916kcal | Carbohydrates: 78g | Protein: 36g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 1388mg | Potassium: 2267mg | Fiber: 13g | Sugar: 19g | Vitamin A: 1324IU | Vitamin C: 82mg | Calcium: 152mg | Iron: 7mg

Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.

Course | Main Course

Cuisine | New Zealand

Ⓒ | Jay Wadams