Easy Devilled Sausages

Easy Devilled Sausages

Yes, you can easily purchase a devilled sausages packet mix from the store, but did you know it is easy to make yourself from scratch. If you cook a double batch, you can easily freeze the leftovers ready to reheat when needed.

This recipe can also be made in the slow cooker, Instant Pot and the oven. You can even prep the meal and have it in the freezer ready to cook when needed.

Devilled Sausages Tips

• A red or green apple can be used. I prefer to use a tangy green apple, as the sweeter red apples may sweeten the sauce a little more than we would like. You can also use a mixture of both red and green apple if you desire.
• Any sausages can be used, though we prefer beef ones. Pork, lamb or even chicken sausages can also be used though they will change the flavour of the dish.
• To make it a vegetarian meal, swap out the sausages for a veggie sausage. Chopped vegetables such as carrot or celery can be added when the onion is added, if you wish.

Serving Suggestions for Devilled Sausages

Side dishes that go well with devilled sausages include:

• Mashed potatoes
• Sweet Mashed Potatoes
• Brown Rice
• Fried Rice
• Steamed Vegetables
• Crusty Sourdough Bread

Ingredients to Make Devilled Sausages

To make 6 servings, you will need:

• 1 TBSP Beef Tallow or Oil
• 500g Beef Sausages
• 1 Brown Onion, thinly sliced
• 2 Cloves Garlic, minced
• 1 Green Apple, washed, cored and thinly sliced
• 250ml (1 Cup) Water or Beef Stock
• 1 TBSP Cornflour
• ½ tsp Smoked Paprika
• 2 tsp BBQ Sauce or Soy Sauce
• 2 TBSP Worcestershire Sauce
• 1 TBSP Dijon Mustard
• 4 TBSP Tomato Paste or 400g Tin Canned Diced Tomatoes 
• 1 TBSP Brown Sugar
• Salt and Pepper, to taste

Making Devilled Sausages

In a glass jar or small bowl, whisk together the water, cornflour, smoked paprika, bbq sauce, Worcestershire sauce, dijon mustard, tomato paste and brown sugar. Set aside until needed.

Heat the tallow or oil in a frypan over medium heat. Cut the sausages into thirds and fry until browned.

Thinly slice the onion and add it to the frypan.

Mince the garlic and add it to the saucepan. Mix and cook until the onion is soft.

Wash, core and thinly slice the apple and add it to the saucepan. Mix and cook for 2 minutes.

Pour in the sauce mixture, and allow to simmer while stirring until the sausages are completely cooked through and the sauce has thickened to your liking.

Storing Leftover Devilled Sausages

Once completely cooled, store in an airtight container in the fridge for up to 3 days. To reheat, add to a saucepan with a dash of water and heat on low until the sausages are hot again. In reheating, the apple pieces can go quite mushy, so they can be removed before heat, and added back right at the end to warm them up.

This dish can also be frozen for up to three months. Defrost in the fridge and then reheat before serving.