Tuesday, August 3, 2010

Devilled Sausages

Sometimes the simple meals are always the best and I have to say when I am stuck for something to make quickly that I know we will all enjoy there is no going past Devilled Sausages.

Although the name of this dish somewhat suggests chilli or heat there is neither. In fact the sauce has a tang that is slightly sweet but very enjoyable. For those wanting a little heat/spice you can add chilli sauce to the mixture.

I also have to say that this easy recipe is so much nicer than any packet mix available. Once you have this you will not use the packet mix again.

Served with mashed potatoes and steamed vegetables this makes a wonderful winter warmer and a quick weeknight dinner.


Devilled Sausages

Serves: 6
Points per serve: 6

600 grams pork chippolatas or sausages
cooking spray
1 clove garlic, crushed
2 onions, thinly sliced
1 large apple, peeled and thinly sliced
1 x 400 gram can diced tomatoes
1/4 cup tomato ketchup or sauce
1/4 cup barbecue sauce
2 tablespoons brown sugar
2 tablespoons malt vinegar


Preheat oven to 180 degrees Celsius.

Coat a frying pan with cooking spray and fry sausages until browned and just cooked. Remove from pan and place in a casserole dish. (If using sausages cut each sausage into pieces).

Respray the same frying pan with cooking spray and add garlic, onions and apples. Fry for 3 to 5 minutes on medium heat or until onions have softened. Add to the sausages in the casserole dish.
Mix together the remaining ingredients and pour over the sausage and onion mixture.

Cover and cook for 25 to 30 minutes.


(click here for a printable version of this recipe)

9 comments:

Ally said...

Just sitting here wondering what to cook my boys for dinner tonight. Now I know! thanks for that Jo!

Ellie (Almost Bourdain) said...

Glorious looking dish!! Perfect for the cold weather in Sydney :)

Sausage King said...

Hi there, would love to know who you recommend for high quality sausages where you are?

I get lots of emails from ex-pats looking for good sources for British style sausages!

Many thanks

Sausage King

James said...

I've never tried this before but I plan to now. You make it look delicious.

Tv Food and Drink said...

Looks great. I love sausages and the sauce sounds delicious.

Pam said...

This is a new one to me and looks great, a keeper! I'm new here and so glad to find your blog with its great recipes!

nucif said...

Made this one today but threw everything in the slow cooker. Turned out delicious!

Jan said...

I have just made this and added extra veges i had this is a truely spectacular family favourite.
Didnt have brown sugar so had to use white , its just lovely thankyou for sharing this recipe

Clyde Hunter said...

Try not browning the sausages first, add everything into the slow cooker. Start the slow cooking time, six hours in my cooker, cook for thirty minutes or so and then remove the cut sausage pieces, peel off the casing skin which should be almost off in any case and return the par boiled (streamed really) sausages to the cooker.
Grand kids love this meal along with mashed spuds, as there is no tough sausage skin to chew and the tomato & apple flavors cook though thoroughly over the next five hours. Enjoy!