Devilled Sausages

How to Make Devilled Sausages

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1. Heat the oil in a large, deep frying pan over medium heat. Brown the sausages for 8 minutes, turning, until golden all over. Lift them onto a plate.

   Mark done Start 8 min timer

2. Add the onion to the pan and cook for 5 minutes, scraping up the browned bits, until soft. Stir in the flour, curry powder and mustard powder and cook for 1 minute.

   Mark done Start 5 min timer

3. Gradually stir in the stock, then add the tomato sauce, Worcestershire sauce, sugar, vinegar and pepper. Bring to a simmer, stirring, until the sauce starts to thicken.

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4. Return the sausages to the pan, turn them in the sauce and simmer gently, uncovered, for 20 minutes, turning once or twice, until the sausages are cooked through and the sauce is thick and glossy.

   Mark done Start 20 min timer

5. Taste and add a splash more vinegar if you would like it sharper. Serve with mashed potato and peas, spooning plenty of sauce over the top.

   Mark done

Tips for Making Devilled Sausages

• Simmer the sausages gently. A rolling boil splits the skins and dries the meat out.
• Adjust the balance at the end. More brown sugar makes it sweeter, and more mustard or vinegar makes it sharper.
• The dish is good made with thick beef sausages, or with vegetarian sausages. If you use the latter, shorten the simmer to 10 minutes.

What to Serve with Devilled Sausages

• Creamy mashed potato
• Green peas
• Buttered bread

Storing & Reheating Devilled Sausages

Keeps in the fridge for up to 3 days and tastes even better reheated. Freezes for up to 2 months. Reheat gently, adding a splash of water if the sauce has thickened.

Devilled Sausages FAQ: Common Questions

Devilled Sausages Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.