Classic Devilled Sausages
by 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!
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
- 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
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
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.
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
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