Devilled Sausages

This classic meal is great served with mashed potatoes and lightly cooked green veges. If you're cooking for kids, tone down the cayenne to suit their taste.

Annabel Langbein Media

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Devilled Sausages
6-8 good-quality pork sausages or other good-quality sausages
2 tbsp neutral oil
2 large onions, halved and thinly sliced
2 cups beef stock
2 tbsp worcestershire sauce
2 tbsp tomato paste
2 tbsp fruity chutney or pickle
2 tbsp dijon mustard
2 tbsp soft brown sugar
¼ tsp cayenne pepper, or more to taste
2 tsp thyme leaves
salt and ground black pepper, to taste

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/devilled-sausages/3206/

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Prep time:: 10 mins
Cook time:: 40 mins
Serves:: 4

6-8 good-quality pork sausages or other good-quality sausages
2 tbsp neutral oil
2 large onions, halved and thinly sliced
2 cups beef stock
2 tbsp worcestershire sauce
2 tbsp tomato paste
2 tbsp fruity chutney or pickle
2 tbsp dijon mustard
2 tbsp soft brown sugar
¼ tsp cayenne pepper, or more to taste
2 tsp thyme leaves
salt and ground black pepper, to taste

Prick sausages and cook in a heavy-based frypan over medium heat or in an oven preheated to 200˚C fanbake until browned all over (20 minutes).

While sausages are cooking, heat oil in a large pot, add onions to the pan and cook over medium-low heat until onions are very soft and starting to brown (12 minutes).

Stir in all remaining ingredients except sausages and simmer gently over low heat for 15 minutes. Add browned sausages and simmer another 10 minutes. Taste and adjust seasonings if necessary. Serve hot.

TIP
You can also make this meal in a slow cooker.

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5 comments

Absolutely love your recipes Annabel. This one was so nice I had to set up my own account here to tell you so. The small child loved it so much she bore the heat of the sausages, which were the only spicy thing I added to the recipe, to finish it off. Winner winner sausage dinner!

W_28 January 23, 2019

This was delicious! I didn’t have any cayenne pepper so just added a dash of chilli flakes and that gave the sauce enough kick. Loved it!

Andypandy May 13, 2018

Great recipe, my two teenagers loved the richness and balance of flavours. The little kick from the Cayenne was just right. Straightforward winner.

JFS October 19, 2017

I tried this on my family last week, and even though I didn't manage to add the mustard it was truly delicious. I thickened up the sauce towards the end with a little cornflour... it's a winner. Thank you.

Didi76 October 18, 2017

I find in the interests of health and ease of cooking, boiling the sausages for a quick cook, then popping under the grill, is simple, still as tasty ,and look good...Simple.!

HFS June 23, 2016