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    Home » Recipes » Pork

    Delicious Devilled Sausages

    May 19, 2022 By Sara McCleary Updated May 19, 2022 - This post may contain affiliate links

    Jump to Recipe
    Pinterest pin.

    Quick and easy devilled sausages recipe using one pan. A hearty and comforting family meal with a plate licking spicy tomato sauce. Who knew sausages could taste this good and not a packet mix in sight!

    Devilled sausages in a serving dish.
    Sprinkle some fresh herbs on the final dish for a touch of added freshness.

    You may be familiar with the packet mixes you can use to make devilled sausages. Never look at those mixes again, this recipe is so easy to make from scratch.

    It's a hard choice between this recipe and my baked Italian sausages when it comes to easy one-pan sausage recipes. Both are flavour packed, hearty, and popular with my family.

    It is the sweet and spicy taste of the rich fragrant tomato sauce in this one that I really love. Simply serve with pasta, rice, mashed potato, or salad with crusty bread to mop up the sauce, for a no-fuss meal.

    Sara xxx

    What's in this post
    • Devilled Sausages Ingredients
    • What to Serve with Devilled Sausages
    • How to Make Devilled Sausages
    • Sara's Top Recipe Tips
    • Printable Recipe

    Devilled Sausages Ingredients

    Devilled sausages recipe ingredients.
    All the ingredients you need for this recipe.

    A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.

    1. Crushed Tomatoes: A can of crushed or diced tomatoes is essential for a rich tomato sauce. If you want to use fresh tomatoes, also add a tablespoon of tomato paste for richness.
    2. Brown Onion: You could also use yellow or white onion.
    3. Apple: Go for a sweeter variety of apple in this recipe which is a great contrast to the tang of the tomatoes and Worcestershire sauce.
    4. Ground Cumin: Always make sure your spices are fresh for ultimate flavour. Cumin is a warm spice with a touch of bitterness.
    5. Ground Coriander: Slightly sweeter and a lighter flavour than cumin. As mentioned above, make sure it is fresh and fragrant.
    6. Raisins: Adds pops of sweetness throughout the devilled sausages. I used golden raisins, but you can also use standard ones. If you are not a fan, feel free to leave them out.
    7. Sausages: I use pork sausages in this recipe. You could also use beef, chicken, or vegetarian sausages.
    8. Garlic: If your garlic cloves are on the small size add an extra one to the recipe. You can also use 1 teaspoon of crushed garlic/garlic paste from a jar.
    9. Worcestershire Sauce: If you don't have Worcestershire sauce you can substitute ½ tablespoon of soy sauce with ½ of white vinegar. Not quite the same, but will work in a pinch.
    10. Chicken Stock: Homemade, store-bought, pretend chicken, real chicken, vegetable, or even a stock cube with 1 cup of water. This really is a no-fuss dish.
    11. Olive Oil: Olive oil can be substituted with your favourite cooking oil.
    12. Brown Sugar: Adds a hint of sweet caramelisation to the dish.
    13. Curry Powder: You won't find curry powder in a lot of devilled sausage recipes, but it's in mine. A touch really does elevate the dish without making it into curried sausages.
    14. Tomato Sauce: Also known as ketchup, not to be confused with Italian passata.
    15. Cornflour: Also known as cornstarch, it thickens the sauce during the cooking process.
    Devilled sausages in a serving dish with fresh tomatoes beside it.
    Devilled sausages are the perfect family meal.

    What to Serve with Devilled Sausages

    Ideally, serve devilled sausages with something that will mop up all the tasty sauce. You could also serve with a side salad, but make sure you have lots of fresh crusty bread on hand to do the sauce mopping.

    • Mashed potato or another mashed vegetable like cauliflower, pumpkin, or sweet potato.
    • Or you could go for baked potatoes. Try parmentier potatoes, crispy hasselback potatoes, or roasted bacon fat potatoes.
    • Steamed vegetables.
    • Riced vegetables.
    • Rice, pasta, or couscous.

    How to Make Devilled Sausages

    Scroll to the bottom of the page for a printable version of this recipe.

    Browned sausages in a frying pan.

    Start by browning the sausages. Make sure you get a lovely caramelisation as this adds to the flavour of the dish.

    Adding sliced onion and apple to the frying pan.

    Add sliced apple and onion.

    Sausages in a pan with cooked onion and apple.

    Cook for a few minutes until the onion has started to soften. Be careful not to overcook the apple at this stage where it starts to become mushy.

    Sauce with whisk in a glass bowl.

    Whisk up the sauce ingredients in a bowl.

    Adding the crushed tomatoes, garlic, and raisins to the frying pan.

    Add the sauce along with garlic, crushed tomatoes, and raisins to the pan.

    Cooked dish in the frying pan before serving.

    Continue cooking for 8-10 minutes until the sauce has thickened and the sausages are cooked through. Then the dish is ready to serve.

    Devilled sausages in a red serving dish.
    Look at that rich spicy tomato sauce!

    Sara's Top Recipe Tips

    Freeze the leftovers: This recipe is perfect for freezing. Freeze any leftover devilled sausages in zip lock bag. I freeze in individual portions for convenience. Then I simply defrost what is needed. It could be for a hot lunch for one, or dinner for the family again.

    Remove defrosted portions from their zip lock bags and reheat in a microwave-safe container or in the oven in an oven-safe dish with a lid.

    How long do devilled sausages last in the fridge?

    This is a great recipe to make ahead. Devilled sausages will keep in the fridge for up to two days.

    Printable Recipe

    Devilled sausages recipe image.

    Devilled Sausages

    Recipe Author: Sara McCleary
    A quick and easy devilled sausages recipe using one pan. A hearty and comforting family meal with a plate licking spicy tomato sauce.
    Who knew sausages could taste this good and not a packet mix in sight!
    5 from 6 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dinner, Main Course
    Cuisine Australian, British
    Servings 6
    Calories 824 kcal

    Ingredients

    • 1 tablespoon olive oil
    • 12 pork sausages | substitute beef or chicken sausages
    • 1 brown onion | sliced
    • 1 apple | peeled, cored and sliced
    • 1 can (400g/14oz) diced tomatoes
    • 1 garlic clove | minced
    • ½ cup golden raisins | or ¼ cup standard raisins

    Sauce

    • 2 tablespoons tomato sauce/ketchup
    • 1 tablespoon Worcestershire sauce
    • 250 mls (1 cup) chicken stock
    • 2 teaspoons brown sugar
    • 1 teaspoon curry powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons cornflour/cornstarch

    Instructions
     

    • In a large frying pan heat olive oil and add sausages. Cook over medium-low heat for 5 minutes until browned.
    • Add onion and apple to the pan and cook for a further 2 minutes.
    • In a bowl or jug whisk together the sauce ingredients until combined.
    • Add whisked sauce mixture to the pan along with the garlic, tomatoes, and raisins.
    • Cover the frying pan and simmer gently for 8-10 minutes until the sausages are cooked and the sauce has thickened.
      Make sure to stir the mixture occasionally while cooking.

    Notes

    FREEZE THE LEFTOVERS
    This recipe is perfect for freezing. Freeze any leftover devilled sausages in zip lock bag. I freeze in individual portions for convenience. Then I simply defrost what is needed. It could be for a hot lunch for one, or dinner for the family again.
    Remove defrosted portions from their zip lock bags and reheat in a microwave-safe container or in the oven in an oven-safe dish with a lid.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20°C (70°F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    1 cup equals 250ml (Nth America use 237ml)
    4 teaspoons equal 1 tablespoon
    I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 824kcalCarbohydrates: 25gProtein: 37gFat: 64gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 164mgSodium: 1711mgPotassium: 954mgFiber: 2gSugar: 17gVitamin A: 314IUVitamin C: 12mgCalcium: 68mgIron: 4mg
    Keyword how to cook sausages, one pan recipe
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Dale

      February 19, 2023 at 3:31 pm

      5 stars
      The leftovers froze a treat for work lunches. Big thumbs up.

      Reply
      • Sara McCleary

        February 19, 2023 at 9:50 pm

        5 stars
        Hi Dale
        So glad you enjoyed the recipe and got some mileage from it with work lunches!
        Cheers, Sara

        Reply
    2. Kaye

      November 30, 2022 at 3:30 pm

      5 stars
      I made this with chicken sausages as I don't eat pork. I also added chili to the recipe to give a bit more spice. Turned out great, thank you. You really should try it with the chili!!

      Reply
      • Sara McCleary

        February 19, 2023 at 9:53 pm

        5 stars
        Hey Kaye
        Chicken sausages work excellently with this recipe and that is a wonderful suggestion for adding some extra heat with chilli. I will give that one a go.
        Cheers, Sara

        Reply
    3. XYZ

      October 15, 2022 at 3:27 pm

      5 stars
      My husband is a sausage fan and he really loved this recipe. Thanks for sharing.

      Reply
      • Sara McCleary

        February 19, 2023 at 9:53 pm

        Hey XYZ
        Happy that hubby was happy 🙂
        Cheers, Sara

        Reply
    4. Anna

      June 06, 2022 at 3:29 pm

      5 stars
      I am generally not a fan of sausages. But the rest of the family are so I made this recipe. I was quite impressed on how tasty it was. The leftovers were eaten the next day on sandwiches.

      Reply
      • Sara McCleary

        February 19, 2023 at 9:54 pm

        Hi Anna
        Very happy that the family and you enjoyed this recipe. They are great on sandwiches if any are leftovers.
        Cheers, Sara

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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