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Devilled sausages recipe

Devilled sausages recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

A spicy note to your everyday sausages, will be loved by adults and kids alike! Serve with either mashed potatoes or sweet potatoes or on a bed of steamed rice with vegetables.

187 people made this

IngredientsServes: 4

  • 500g beef or pork sausages
  • 1 tablespoon olive oil
  • 125ml water
  • 1 teaspoon soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mustard
  • ¼ tsp cayenne pepper (or to taste)
  • 2 tablespoons tomato puree
  • 1 tablespoon brown sugar

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Heat oil in pan and brown sausages until cooked. Drain any excess oil from pan.
  2. Combine all other ingredients with the water to make a sauce. Add to sausages and stir until sauce begins to boil then reduce heat to a simmer. Stir occasionally for about 10 mins. Serve with either a potato, sweet potato mash or on a bed of steamed rice with vegetables.

Recently viewed

Reviews & ratingsAverage global rating:(89)

Reviews in English (79)

Used different ingredients.I shredded the left over pork from last nights roast and used that instead of the sausages-29 Mar 2010

Just made it and doubled the sauce ingredients and added some smoked paprika and simmered the ingredients. I did it in a pan without the sausages so just have to heat it up whenever I cook the sausages. Nice and tasty and a bit different.-15 Jun 2012

Very tasty. I serve with mash, the sauce poured over the top.-04 Nov 2012


Devilled sausages are one of the ultimate comfort food meals that we never eat between October and April but feature pretty much weekly on the menu over the cooler months.

There is something about sausages and mashed potatoes covered in the most delicious sauce that just makes cold nights so much more enjoyable!

Up until not that long ago, devilled sausages was definitely something I was guilty of making from a packet. It was the only way I knew how to make it! But like everything else, I knew there would be a homemade alternative and after searching and trying a few different recipes, I settled on one that we love!

The ingredients are simple, the method is a total no brainer and you can make it in the oven, slow cooker or multi cooker/instant pot.

All ingredients are added to the dish you are using, stir them up and cook away! An optional step is browning the sausages first - I never usually bother as it means extra dishes, but if I am using my multi cooker I will brown them while I'm preparing the rest of the ingredients.

The other thing I love about this meal is that you can save the leftover sauce and freeze it, ready to defrost and pour over cooked sausages for a quick meal another time!

Slow cooker prep bag instructions:

Since starting to get ready for this baby I have been experimenting a bit with slow cooker prep bags - all ingredients are added to a snaplock bag and frozen uncooked, ready to defrost and add to the slow cooker, oven or multi cooker/instant pot for a quick and freshly cooked meal with no effort!

Devilled sausages are perfect for this - mix up all sauce ingredients in a jug and add to the snaplock bag along with the sausages if fresh. If you are like us and have frozen homekill sausages, you might be able to pop them out of the packet and put them in the bag still frozen, otherwise just store the sauce bag with instructions for cooking next to your sausages in the freezer, ready to pull out together!

If you cook a double batch you can also freeze the cooked meal - just place leftovers in a snaplock bag or freezable container and label it with the contents and the date, defrost and reheat when you need!


THERMOMIX ® RECIPE

Place 1 Litre of water into TM bowl. Place potatoes in simmering basket and place sausages into Varoma and set into place. Cook for 20 minutes on Varoma temp at speed 2.

When finished, set Varoma aside for sausages to cool slightly and place potatoes in Thermoserver to keep warm. Meanwhile drain water from TM bowl.

Chop onion, garlic and apple for 5 seconds on speed 5

Add oil and saute for 3 minutes at 100 degrees on speed 1

place cornflour and 50g water in MC and mix

Put cornflour mixture, remaining water, soy sauce, tomato paste, worcestershire sauce, mustard and brown sugar into TM bowl and combine for 10 seconds on speed soft "Gentle stir setting" .

Slice sausages and add to TM bowl. Cook for 10 minutes at 100 degrees on reverse "Counter-clockwise operation" + speed 1

Remove potatoes from the thermoserver and replace with sausage mixture. Rinse bowl. Place milk in TM Bowl and heat for 4 minutes at 90 degrees on Speed 2. Insert Butterfly and add potatoes and butter. Mash for 20-30 seconds on speed 3-4.


Devilled sausages recipe - Recipes

Could someone please post recipe for the above out of her Homemade Happiness cookbook. I am not sure what her book is like as left NZ long before she came about but SIL says that is the best deviled sausages she has had.

Edited by marcs at 10:58 pm, Thu 11 Jul

A Very highly rated recipe, on many places, but heck it took a while to find it!
Now I have a craving for them. lol.

Annabel Langbein Devilled Sausages Recipe
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.

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

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

Method
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
.

Edited by autumnwinds at 12:06 am, Fri 12 Jul

Way better devilled sausages from Homemade Happiness (page 84) by Chelsea Winter

Shopping List
Ingredients
Notes (0)
Reviews (0)
pork sausages
ground coriander
garlic
leeks
onions
tomato paste
canned tomatoes
malt vinegar
Worcestershire sauce
chicken stock
chutney
wholegrain mustard
mixed spice (UK)

Thats the ingredients will post a photo of the recipes you may have to enlarge it to read the quantities

Thanks petal - you've inspired me to dig out my Chelsea Winter book and give these a try.
I recently made Annabel Langbein's recipe but I thought they were quite bland and just meh - I wouldn't bother again

Can't even read that photo. Pure.blonde would you mind posting the recipe for me please.

Olive Oil for cooking
12 good quality pork sausages
25g butter
2 onions sliced
1 leek out leaves removed, thinly sliced
5 cloves garlic, roughly chopped
3 tsp ground coriander
1&1/2 cupsreduced salt chicken stock
1 x 400grm can chopped tomatoes in juice
1/2 cup fruit chutney
1/4 up tomato paste
1TBSP worcestershire sauce
1 TBSP wholegrain mustar
1/2 tsp mixed spice
1 TBSP malt vinegar
2 tsp brown sugar
1 TBSP cornflour mixed with 2 TBSP water
salt and freshly cracked pepper

METHOD
Preheat oven to 160 Degrees fan bake
heat a little olive oil in a large frying pan over a medium heat. Prick the sausages a couple of times and add to the pan to brown all over, then set aside in a large casserole dish.

Tip any excess fat from the pan. Add butter, 1 TBSP olive oil and the onion and cook for another 10 mins until soft. Add the garlic and coriander, and continue to cook for another 2 mins. Add the chicken stock, tomatoes,, chutney, tomato paste, worcestershire sauce, mustard, mixed spice, vinegar and sugar. Simmer for a few minute, then stir through the cornflour mixture. When thickened pour over sausages.
Cover with foil and bake for 30 minutes. Remove the foil and cook for another 25 mins.

Remove from oven and season to taste with salt and pepper. serve with mashed potatoes or kumara, cous cous or pasta.

Thank you so much Petal. I shall try it out.

As an aside - here are 3 'quick keys' for typing in the figures for 1/4, 1/2 etc which I use a lot when typing out recipes.
Hold down the 'Alt' key and type these numbers:
1/4 - Alt 0188 = ¼
1/2 - Alt 0189 = ½
3/4 - Alt 0190 = ¾
It probably isn't any quicker but takes up less space if that is required!

Petal is that the actual Chelsea W recipe?

Made Chelsea's recipe last night and it was delicious!

marcs wrote:

Can't even read that photo. Pure.blonde would you mind posting the recipe for me please.

Sorry - I was meant to get back to you, life is crazy busy at the moment!

I can also recommend Chelsea Winter's Spaghetti Bolognese which is on the menu for us tonight with pasta and garlic bread! It takes a bit of time but so full of veges and flavour I find if I prep everything first it's easier, and I double the recipe and throw in extra veges with a bag of spinach at the end (it will use a whole bottle of red wine!) so that I can freeze a few meals which make easy delicious mid week meals.

But I must make her Devilled Sausages .

I may have to think about buying her book but over the years I have collected so many and barley use them. I have my go to books. I have Jo Seagars collection but I don't like her baking. She makes things too sweet. I have one of Annabel Langbiens's but have never made anything out of it which just makes me wonder if the Chelsea Winter book will collect dust on the shelf as well. If I find them for $10 here in Auz I might consider it.

I made Alison Holst's Devilled sausages last night with some minor changes, whole grain mustard instead of dry, stock instead of water and I browned the sausages. No tomatoes in this recipe, apples instead.
Serve with potatoes simmered for 15 mins, shaken in the pot then baked in the oven drizzled with EVO and leeks finely sliced, cooked in a pot with some butter, salt, and just enough water.
It was a nice meal one I haven't made for a long time.

lisa7 wrote:

Petal is that the actual Chelsea W recipe?

linette1 wrote:

I made Alison Holst's Devilled sausages last night with some minor changes, whole grain mustard instead of dry, stock instead of water and I browned the sausages. No tomatoes in this recipe, apples instead.
Serve with potatoes simmered for 15 mins, shaken in the pot then baked in the oven drizzled with EVO and leeks finely sliced, cooked in a pot with some butter, salt, and just enough water.
It was a nice meal one I haven't made for a long time.

I have usually been disappointed in Alison Holsts recipes. as I find them too bland . they were great for the 1970s but not for today IMO. but to each their own. I wonder sometimes at what our parents, grandparents ate that we would not even stomach today.

karlymouse wrote:

I have usually been disappointed in Alison Holsts recipes. as I find them too bland . they were great for the 1970s but not for today IMO. but to each their own. I wonder sometimes at what our parents, grandparents ate that we would not even stomach today.

I'm inclined to agree with you in general however the devilled sausages are an exception in my opinion and as you say each to their own.
I find that tomatoes can be too acidic and a bit monotonous in some dishes.

linette1 wrote:

I'm inclined to agree with you in general however the devilled sausages are an exception in my opinion and as you say each to their own.
I find that tomatoes can be too acidic and a bit monotonous in some dishes.

I found a recipe in my mothers book (she was born 1911) that talked about baked steak. you smothered the raw meat in a mixture of things. mainly mustard etc. and baked it and suprisingly when I made it - it came out something like a mild barbeque flavoured meat. not that I would usually cook meat without searing it first in a casserole. They were simpler times and garlic was unheard of. or tinned tomatoes etc.

Edited by karlymouse at 1:10 am, Sun 28 Jul

petal1955 wrote:

Yes it is

Thanks for that. Partner made these last week, everyone thought they were delicious.

karlymouse wrote:

I have usually been disappointed in Alison Holsts recipes. as I find them too bland . they were great for the 1970s but not for today IMO. but to each their own. I wonder sometimes at what our parents, grandparents ate that we would not even stomach today.

linette1 wrote:

I made Alison Holst's Devilled sausages last night with some minor changes, whole grain mustard instead of dry, stock instead of water and I browned the sausages. No tomatoes in this recipe, apples instead.
Serve with potatoes simmered for 15 mins, shaken in the pot then baked in the oven drizzled with EVO and leeks finely sliced, cooked in a pot with some butter, salt, and just enough water.
It was a nice meal one I haven't made for a long time.

If I’m making Devilled Sausages, Alison Holst’s recipe is the one I always use, it’s delicious. Her ‘Stretched Sausage’ recipe, in the same book is a tasty one as well. Tastes have evolved I guess due to travel, immigration and a wider array of foodstuffs now available, it’s all good.

Yes strowen I like her recipe and there are some others that are just as good as any and are straight forward and easy which we all like at times.

The recipe I made the mistake of making without thinking was one of Simon's "Satay meatballs" and the onion was overpowering - the thing is I always sauté onions but this one time I must have been distracted and just followed his recipe.
They were really awful and have put me off anything with peanuts or peanut flavour but others might have enjoyed them. The dog ate them.


Devilled Sausages in Sri Lankan Style

Ingredients (For 1 serving dish)
4-5 chicken sausages
1 medium size onion
2 tspn ginger garlic paste
1-2 green chilies
1 tbspn red chili flakes (kali miris)
1 Red bell pepper/or banana peppers (Malu miris)
3 tbspn tomato sauce
1 tbspn soy sauce
2-3 tbspn warm water
Cooking Oil
Salt, pepper as required.

Method
Slice chicken sausages into bite size pieces. Keep aside. Slice onion, green chili and bell pepper into bite size pieces. Keep aside.
In a separate bowl, mix tomato sauce, soy sauce and warm water together. Add chili flakes to this mix. Adjust the amount of chili flakes if you need it to be spicy. Keep aside.
In a pan, heat 3 teaspoons of oil. When oil is hot, add chicken sausage and fry well until it is cooked. Add ginger garlic paste. Once it starts to emit aroma, add sliced onion, chili and bell pepper. Mix well.
Then add the sauce mixture and mix well till all combine well.
Add some salt & pepper as required.
Serve it hot as a side or as an appetizer!


Aug 18 One Pan Devilled Sausage Bake

I thought I would start trying to put a few week night meal recipes up on the blog. I have so many ideas and recipes that I want to share with you. The issue is trying to take a respectable looking photograph of the dish before it goes cold and a certain toddler loses his cool. So here is the first one I managed to capture without to much drama.
Husband requested devilled sausages one Saturday. Me being the lazy housewife on the weekend I really didn't feel like slaving over a stove frying sausages and sauteing onion to make devilled sausages. On the weekends I really don't want to be tied to a stove. I want to do other things. Like have some time to myself - relax, read a book, do something crafty or sit outside in the sun. So when I stood in front of the stove to make devilled sausages I knew it was time to find a lazy way to do this. I googled devilled sausages and stumbled across a good ole Jamie Oliver recipe for Sausage Bake. Bingo that is what I will do. Chuck it all in one pan and voila. Dinner is served. Thanks Jamie for the inspiration.

I made a few changes to his recipe by adding a heap of vegetables to roast with the sausages and tomatoes. That meant I wouldn't have to prepare any vegetables to go alongside the dish. Yep lazy. The basis of this dish is some good quality beef or pork sausages and some nicely ripened tomatoes. I went with beef sausages for this one as that is what I had in abundance in my freezer. I have mentioned this before but we go thirds in a half of a side of cow from a local butcher. This always ensures that we have good quality beef stocked in our freezer and I always get a nice supply of sausages in each batch. No preservatives or nasties in these ones. I broke up the sausages and nestled them in with the vegetables to cook together and mingle and give off some beefy goodness into the sauce that is magically created underneath.

I will definitely be adding this recipe to my menu plan list to make again in the near future. It is a great lazy midweek meal or even make it on the weekend. That's when I feel especially lazy on the cooking front.


A spicy one-pot sausage recipe.

Here&rsquos how the sausage stir-fry is done,

First, the sausages are boiled until they are plump and ready to mix with the spicy sauce that includes onions and banana peppers.

The sauce which brings all the flavors together and makes the bland sausages taste good is slightly sweet but super spicy.

It&rsquos made with red chilli flakes, green chillies and black pepper, tomato sauce and soy sauce.

The Sri Lankan devilled sausage stir-fry can be served as a simple appetizer, tailgating dish as well as a side dish for dinner or lunch.

Meal ideas with spicy sausage fry.

  • Great on hot dogs, don&rsquot add any mustard sauce, a little cheese, place them on a baking tray and broil for the cheese to melt.
  • You can also just stuff them, wrap them as they are to make a quick meal.
  • Simple Lunch-egg fried rice is all you need with a few spoons of this sausage stir-fry.
  • Dinner- wraps, again with a little cheese, sliced avocado, absolutely anything you think would go with this sausage recipe.
  • Cut the sausages into smaller pieces and mix them with cooked pasta or noodles to make an easy dinner in a rush.
  • Tailgating or as an appetizer- watching a movie with your family at home or simply entertaining, serve this devil sausage stir-fry.

Save the recipe to your favorite Pinterest board!

Utensils and appliances

Making the devilled chicken even simpler.

The recipe below I have given you is when you have access to ALL the ingredients.

But there are times(like a curfew, lockdown or simply keeping your food expense down)when you might not have to all the ingredients to make this devilled sausage stir-fry.

Hey, it happens, so what do we do?

We simply work with what we have.

That means, NOT adding banana peppers, onions, green chillies, turmeric or curry powder. ONLY the sausages with the ginger and garlic.

And for the sauce, you use red chillie flakes(even chilli paste would work here), black pepper, ketchup, sugar, pepper and soy sauce.

It won&rsquot taste like the Sri Lankan devilled sausage recipe I have posted here but it will do for an emergency cookout.

More spicy devil stir-fry recipes!

Storing- once cooled, can be refrigerated and used within 3 days.

Freezing- place in an air-tight container and can be frozen for 1-2 weeks(preferably used within a week).

Heating-Remove from freezer to reach room temperature, microwave for 2 minutes over medium fire.

Stop food wastage-trust me, this is one dish among many of the devilled recipes linked here that does not go in waste.

Except for the occasional capsicum and onion slices of course.

If you should have any leftovers, make them into wraps, to make your omelet. stir-fry with leftover rice or make some sandwich toasts.

RECIPE DIFFICULTY -LITTLE CARE IS NEEDED

How to make devil sausage stir-fry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

500g pack of frozen chicken sausages

250g of banana peppers also known as capsicum(substitute with bell peppers)

2 medium-sized onions sliced

4 green chillies sliced in two

2 tablespoons of minced garlic

2 medium-sized tomatoes cut into thick wedges

1/2 teaspoon turmeric powder

1-2 teaspoon red chilli flakes(increase or reduce as per your need).

1/4 cup tomato ketchup also known as tomato sauce(not tomato paste)

3 tablespoons of soy sauce(you can use sweet soy sauce as well. if you are using a smaller pack of sausage reduce the soy sauce to 1 and 1/2 tablespoon).

Salt to season(please keep in mind soy sauce has high sodium levels unless you choose a low sodium variety, so make sure you use salt carefully to season this spicy sausage curry)

1 tablespoon black pepper(reduce to 1 teaspoon if needed).

1/4 cup coconut milk or even water(optional, only used if you want to stretch the stir-fry for a larger family by making extra sauce).

Cut the onions, capsicum, tomatoes, green chillies as well as other ingredients needed to make the devilled sausages.

Defrost frozen chicken by submerging the pack in lukewarm water.

Once defrosted, cook the sausages in a pan of boiling water for 3-5 minutes.

Drain and set aside to cool. cut the boiled sausages into 1-inch or slightly larger pieces.

Place a wok or large frying over medium fire, pour in the oil and add the ginger followed by garlic, cook for 2 minutes.

Add the onions, capsicums and green chilies to the pan, continue to cook the ingredients until capsicums become slightly soft.

Reduce heat to low medium, add the tomatoes, chillie flakes, turmeric, curry powder, soy sauce, tomato sauce to the pan. cook for 2-3 minutes, check for seasoning(keep in mind soy sauce is salty as well)and season with salt.

Add sugar(1 tbs)and continue to cook stir the ingredient for a minute or two. then add the sausage slices to the wok and combine all ingredients together for 3 minutes.

Add the black pepper just before your remove the sausage stir-fry from the stove and combine.

Taste and season as per your need(mainly, salt or a little more sweetness by adding more sugar)

Don&rsquot wash away the leftover sauce once you transfer the sausage fry to a bowl, add coconut milk or water, cook it over a stovetop until you have a thick sauce of 1/2 cup and mix with the cooked spicy sausage stir-fry.

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1. Heat the oil in a saucepan, add the onion, garlic and sausages and cook for 5-6 minutes, turning occasionally. 2. Add the tomatoes, pepper, tomato puree, mustard, vinegar, tabasco and seasoning. 3. Bring to the boil and simmer for 6-7 minutes. NOTES : A quick, easy, to make and economical supper dish.

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 33

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


When you eat Nadia Lim's incredible minestrone soup with mini meatballs and parmesan croutons, it warms and comforts you from the inside out and is brilliant enjoyed the next day for a filling lunch.

The best way to cook sausages is to roast them low and slow. This way they don’t burst, the skins get gorgeously caramelised and the insides get perfectly cooked. This recipe is a great “roast” for when there's just one or two people at home

New Zealand Woman's Weekly |


Winter warmer time and I love a good slow-cooker sausages recipe. Try cooking Devilled Sausages from scratch, rather than using a powdered sachet to get your sauce. The outcome is far superior. Just a delicious family meal.

Prep time: 15 minutes Cook Time: 8 hours Serves: 4-6

Recipe Ingredients

  • 1/4 cup brown sugar
  • 1 tablespoon cornflour
  • 1/4 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon mint sauce
  • 8-12 NZ lamb sausages (about 700g)
  • 1 can chopped tomatoes (400g)
  • 1 large onion
  • 1 stick celery (chopped)
  • 1 can peaches (400g, slightly drained) or use 1-2 Granny Smith apples, chopped.
  • Mash to serve (we love Inca Gold spuds)

Cooking Method

  1. Place the sugar, cornflour and salt into your slow cooker or crock pot. Add the mint sauce and soy sauce and stir until smooth. Separate the sausages and brown in a little oil for a few minutes in a heavy-based fry pan. Place into the crock pot in the liquid with the tomatoes.
  2. Chop the peeled onion length-wise and brown in the fry pan you used previously. Add browned onion, celery and peaches (or apples) to the crock pot, and stir into the mixture.
  3. Cook for 8 hours on the slow cooker or crockpot low setting.
  4. Serve on creamy mash with steamed greens and the sauce drizzled over. Also great with rice or a baked potato, fresh veges like beans or broccoli.

Fresh tips: exchange the celery out for a green of your choice, leek is good if you’ve got plenty over winter. Experiment with other fruit as well over winter, a tamarillo or two is also perfect instead or alongside the apples or peaches.

If using beef sausages, swap out the mint sauce in the recipe for red wine vinegar.


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