Delightfully rich and hearty, devilled sausages are the ultimate comfort food! Tender chipolata sausages are gently simmered in a thick savoury tomato sauce, with everything coming together in just one pan. Packed with flavour, it makes a budget-friendly meal that the whole family will love!
Devilled sausages are comfort food, made simple! This one-pot wonder makes a fabulous, no-fuss weeknight dinner, making the most of basic ingredients from your fridge and pantry. It is rich, hearty and just so satisfying.
It’s also super customisable! Feel free to throw in any veggies from the fridge, a can of lentils or beans to bulk it out and use any type of sausages you like. You can even use leftover sausages, or make it vegetarian with your favourite veggie sausage.
While it’s super easy to make in no time at all, it also stores beautifully in the freezer if you want to make it ahead of time. Make a double batch to enjoy on nights when you don't have time to worry about what’s for dinner!
Need some more filling and comforting casseroles? Try my oven baked chicken and rice, quinoa and vegetable bake or oven baked chicken parma balls.
Why You're Going To Love This Recipe
- Quick and easy – devilled sausages are made in under 30 minutes with one pot. It’s a midweek marvel!
- Affordable – there’s nothing fancy here. Some humble sausages and simple pantry staples transform into a delicious, warming midweek meal.
- A cold weather staple – it is rich, hearty and satisfying. Total comfort food to warm the soul.
- Freezer friendly – make a double batch and divide it out into easy-to-reheat portions, ready for whenever you need something simple for dinner.
What You Need
Devilled sausages is one of those recipes that's been around forever - and still loved by all!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Olive oil - just a little needed to brown the sausages in the pan with.
- Sausages – I use pork chipolatas, but you can use any type of good quality sausage that you love to eat. If using regular-sized sausages instead of chipolatas, you will need about 12.
- Onion and garlic – the flavour base of the sauce.
- Apple – adds sweetness, to balance the tang and spice of the sauce. Any type of apple can be used, but I recommend using one on the sweeter side.
- Beef stock – liquid beef stock adds richness and depth to the sauce. You can swap for chicken stock or vegetable stock, if preferred.
- Canned diced tomatoes – a can of diced tomatoes builds the rich tomato sauce. Choose canned tomatoes with no additives or added flavours.
- Sauces - Worcestershire sauce, dijon mustard, tomato sauce and BBQ sauce are used in this recipe. All add complex savoury flavours to the sauce.
- Brown sugar - like the apple, brown sugar balances the spice and tang in the sauce. Light or dark brown sugar can be used and the sugar can be adjusted, to taste.
- Salt & pepper - to season to taste.
Equipment Required
Minimal clean-up and minimal fuss, this devilled sausages casserole is made in just one pot! #winning.
All you need is a large frying pan, a wooden spoon and a small jug to mix the sauce.
Step by Step Instructions
Pick up an extra pack of sausages when shopping and double the quantities for a freezer friendly meal on hand.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cook The Sausages
Cook the sausages in oil until they are browned and cooked through.
Remove the sausages from the pan and set aside to add later.
Step 2 - Make The Sauce
Cook the onions in the pan until softened. Add the sliced apple and continue cooking until golden. Stir through the garlic and cook until fragrant.
In a small bowl or jug, combine the beef stock liquid, diced tomatoes, Worcestershire sauce, dijon mustard, tomato sauce, BBQ sauce and brown sugar. Pour the liquid into the pan and simmer.
Step 3 - Cook
Return the sausages to the pan and simmer until the sauce has thickened. Season with salt and pepper to taste.
Expert Tips
- Add a can of lentils or beans to stretch the devilled sausages casserole a little further. You can also increase the veggies by adding some grated carrot or zucchini, peas and corn or whatever you have in your fridge.
- Add a little chilli, cayenne pepper or paprika if you like a little extra kick.
- Make it vegetarian by using vegetable stock and vegetarian sausages.
- Any sausages can be used, but I recommend using good quality sausages from the butcher or supermarket, as they have more flavour and less fillers.
- You can also use leftover sausages in this recipe. Simply slice them (or leave them whole) and add them to the sauce to simmer until heated through.
FAQs
Serve them with something to soak up all of that lip-smackingly delicious sauce! Crusty bread is a wonderful addition, or creamy mashed potatoes, pasta, polenta, sweet potato mash or steamed rice. You can also serve it with a side salad or some steamed veggies.
This recipe is perfect for freezing! Allow the casserole to cool completely and freeze it whole, or divided into desired portions in airtight containers.
Thaw in the fridge overnight, or at room temperature for 2-3 hours.
Then, heat it in a microwave-safe container or in a frying pan over low heat until steaming hot all the way through.
This is a great make-ahead recipe. Devilled sausages will keep in an airtight container in the fridge for 2-3 days. Simply reheat when ready to serve and make sure it’s steaming hot all the way through.
Yes! Brown the sausages and then add all of the ingredients to the slow cooker pot. Cook on low for 4-6 hours, or on high for 2-3 hours. Check the thickness of the sauce at the end and turn the heat up to thicken, if required.
Related Recipes
Looking for hearty and easy family dinners that the whole family will love?
Here's a few of my favourites dinners!
Devilled Sausages
Ingredients
- 1 tbs olive oil
- 600 g pork chipolata sausages see notes
- 1 brown onion thinly sliced
- 1 apple peeled, cored and sliced
- 1 clove garlic minced (or 1 teaspoon minced garlic)
- 250 ml (1 cup) beef stock liquid
- 400 g can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard or English mustard
- ¼ cup tomato sauce
- ¼ cup BBQ sauce
- 2 tablespoon brown sugar
- salt and pepper to taste
Instructions
- Heat the olive oil in a large frying pan over medium-high heat. Cook the sausages until browned and cooked through, turning regularly. Set the sausages aside on a separate place.
- Add the thinly sliced onion to the frying pan (with the leftover oil from the sausages). Cook, stirring regularly, until softened. Add the sliced apple and continue cooking until golden. Stir through the garlic and cook until fragrant (approximately 1 minute).
- In a small bowl or jug, combine the beef stock liquid, diced tomatoes, Worcestershire sauce, dijon mustard, tomato sauce, BBQ sauce and brown sugar.
- Pour the liquid into the frying pan and bring to a simmer.
- Return the sausages to the pan. Simmer and stir for a few minutes until the sauce has thickened and the sausages are hot in the centre. Season with salt and pepper.
Notes
- Add a can of lentils or beans to stretch the casserole a little further. You can also increase the veggies by adding some grated carrot or zucchini, peas and corn or whatever you have in your fridge.
- Add a little chilli, cayenne pepper or paprika if you like a little extra kick.
- Make it vegetarian by using vegetable stock and vegetarian sausages.
- Any sausages can be used, but I recommend using good quality sausages from the butcher or supermarket, as they have more flavour and less fillers.
- You can also use leftover sausages in this recipe. Simply slice them (or leave them whole) and add them to the sauce to simmer until heated through.
- Serving suggestions - serve them with something to soak up all of that lip-smackingly delicious sauce! Crusty bread is a wonderful addition, or creamy mashed potatoes, pasta, polenta, sweet potato mash or steamed rice. You can also serve it with a side salad or some steamed veggies.
- Storage - this is a great make-ahead recipe. They will keep in an airtight container in the fridge for 2-3 days. Simply reheat when ready to serve and make sure it’s steaming hot all the way through.
- Freezing - this recipe is perfect for freezing! Allow the casserole to cool completely and freeze it whole, or divided into desired portions in airtight containers. Thaw in the fridge overnight, or at room temperature for 2-3 hours. Then, heat it in a microwave-safe container or in a frying pan over low heat until steaming hot all the way through.
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