Devilled Sausages

23 August 2022

30 minutes

easy

6

Packet devilled sausages are great and I do use them, but there is something nice about making things from scratch. This comes together quickly, especially if you use precooked sausages, which is what we always use.

What to put on label:

In the Notes section:

  • Bake, covered, for 30 minutes at 180 degrees once defrosted.
  • Serve with salad or vegetables, and rice or potatoes. (These can either be supplied by yourself or the recipient can use what they have)
  • Serving size: Choose from below, depending what size foil dish you used.

 

This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]

 

If making gluten-free, please check the ingredients in the Worcestershire Sauce and Soy Sauce – Delmaine Worcestershire sauce and Lee Kum Kee gluten-free soy sauce are both suitable. Also check the sausages for any hidden gluten. Please speciy on label which brands are used if marking as GF.

 

Recipe from Don’t Go Bacon My Heart.

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Ingredients

Adjust Servings
12 sausages
1 cup beef stock
1 x 400g tin diced tomatoes
2 Tbsp Worcestershire sauce
1 Tbsp mustard (English or Dijon)
1 medium onion, sliced
1 apple, cored and sliced
1 clove garlic, minced
1 tsp cornflour
1 tsp soy sauce
0.75 tsp smoked paprika
0.25 tsp cayenne pepper
2 tsp dried thyme
0.5 tsp salt & pepper, or to taste

Directions

1.
Fry sausages in a dash of oil over medium heat until browned on the outside and cooked through the centre. Remove from pan and place to one side. If using precooked sausages, you can skip this step and add them in when the sauce is made and cook until heated through.
Mark as complete
2.
Fry onions in the leftover sausage fat* until they begin to soften, then add in apple. Continue frying until both begin turning golden, then add in garlic and fry for 1-2mins longer. *If cooking the precooked sausages later, cook onions in 1 Tbsp oil instead.
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3.
In a jug, combine beef stock and cornflour until lump free. Pour in the pan with tomatoes and stir until smooth and evenly combined.
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4.
Add in smoked paprika, cayenne pepper, thyme, Worcestershire sauce, soy sauce and mustard. Check for seasoning/spice and adjust accordingly.
Mark as complete
5.
Add sausages back to the pan (with any juices in the bowl) and simmer until the sauce has thickened and the sausages are piping hot all the way through.
Mark as complete
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