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!
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.
What's in this post
Devilled Sausages Ingredients
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.
- 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.
- Brown Onion: You could also use yellow or white onion.
- 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.
- Ground Cumin: Always make sure your spices are fresh for ultimate flavour. Cumin is a warm spice with a touch of bitterness.
- Ground Coriander: Slightly sweeter and a lighter flavour than cumin. As mentioned above, make sure it is fresh and fragrant.
- 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.
- Sausages: I use pork sausages in this recipe. You could also use beef, chicken, or vegetarian sausages.
- 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.
- 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.
- 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.
- Olive Oil: Olive oil can be substituted with your favourite cooking oil.
- Brown Sugar: Adds a hint of sweet caramelisation to the dish.
- 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.
- Tomato Sauce: Also known as ketchup, not to be confused with Italian passata.
- Cornflour: Also known as cornstarch, it thickens the sauce during the cooking process.
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.
Start by browning the sausages. Make sure you get a lovely caramelisation as this adds to the flavour of the dish.
Add sliced apple and onion.
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.
Whisk up the sauce ingredients in a bowl.
Add the sauce along with garlic, crushed tomatoes, and raisins to the pan.
Continue cooking for 8-10 minutes until the sauce has thickened and the sausages are cooked through. Then the dish is ready to serve.
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.
This is a great recipe to make ahead. Devilled sausages will keep in the fridge for up to two days.
- 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
- 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
- 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.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.