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An overhead shot of sausages in a rich tomato sauce.

Devilled Sausages

Delightfully rich and hearty, devilled sausages are the ultimate comfort food! Tender chipolata sausages are gently simmered in a rich and thick savoury tomato sauce, with everything coming together in just one pan.
5 from 13 votes
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Course: Dinner
Cuisine: western
Prep Time: 5 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 30 minutes
Servings: 4 serves
Calories: 615kcal
Cost: $10

Equipment

  • 1 frying pan and stove-top

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 tsp minced garlic)
  • 250 ml (1 cup) beef stock liquid
  • 400 g can diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dijon mustard or English mustard
  • ¼ cup tomato sauce
  • ¼ cup BBQ sauce
  • 2 tbsp 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

RECIPE NOTES & TIPS:
  • 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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Nutrition

Calories: 615kcal | Carbohydrates: 29g | Protein: 25g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 1554mg | Potassium: 704mg | Fiber: 3g | Sugar: 21g | Vitamin A: 648IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 3mg