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4.9 from 321 votes

Devilled Sausages

This Devilled sausages recipe is a classic comfort dish all cooked in one pan that takes less than 30 minutes to make. This is no-nonsense food that uses simple ingredients. It's budget-friendly, making it the perfect go-to for those days when you're watching the pennies but don't want to skimp on taste. Served with mashed potato, rice, pasta, or crusty bread, this recipe is perfect for busy weeknights or easy weekends. It is a quick and tasty go-to dish that kids and adults love.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 382 kcal
Course: Main Course
Cuisine: Australian

Ingredients

  • 2 tablespoons oil
  • 16 chipolata sized sausages (see note 1)
  • 2 onions peeled and chopped
  • 1 apple cored and sliced
  • 2 cloves garlic
  • 2 teaspoon flour
  • 1 cup beef broth (see note 2)
  • 1 can chopped tomatoes 14oz/400g can
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Chutney (see note 3)
  • 1 teaspoon brown sugar
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon ground coriander
  • ½ tablespoon fresh thyme leaves (see note 4)

Instructions

    Cup of Yum
  1. Heat the oil in a large skillet and fry the sausages over medium heat until browned on all sides. Remove the sausages from the pan and set them aside.2 tablespoons oil16 chipolata sized sausages
  2. Add the sliced onion to the same pan and cook for 5 minutes until softened. Add the sliced apple and cook for 2 minutes.2 onions1 apple
  3. Reduce the heat to low and add the sliced garlic. Cook for 30 seconds, then sprinkle over the flour. Stir well to coat the onions in flour.2 cloves garlic2 tsp flour
  4. Pour over the beef broth, stirring well to combine the flour with the broth.1 cup beef broth
  5. Add the can of chopped tomatoes, Worcestershire, mustard, chutney, sugar, vinegar, salt, pepper, ground coriander and fresh thyme, stir well.1 can chopped tomatoes2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard2 tablespoons chutney1 tsp brown sugar2 tablespoons apple cider vinegar½ tsp salt½ tsp pepper½ tsp ground coriander½ tablespoon fresh thyme leaves
  6. Return the sausages to the pan and cook everything over medium-low heat for 10-15 minutes until the sausages are cooked through and the sauce has thickened.

Notes

  • Whether you prefer beef, pork, or chicken sausages, any type will do fine. However, it's a good idea to opt for higher-quality sausages, as they not only taste better but also hold their shape during cooking. We like using the small chipolato sausages, but you can use larger ones instead. For 4 people, you'll need 8 larger sausages. For those in the US - You want to use sausage links or the pre-cooked sausages from the chiller section.
  • The recipe states beef broth, but feel free to use chicken or vegetable broth/stock instead.
  • Use whatever chutney you have at the time. Usually, that is mango chutney, but tomato, apple & pear, fig, apricot, etc. will all work, even Branston pickle! If you don't have chutney, you could substitute a sweet relish.
  • With this recipe, fresh thyme is better; I find that dried overpowers the dish. If you use dried, only add a small pinch.

Nutrition Information

Calories 382kcal (19%) Carbohydrates 26g (9%) Protein 26g (52%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 105mg (35%) Sodium 751mg (31%) Potassium 261mg (7%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 284IU (6%) Vitamin C 11mg (12%) Calcium 100mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 382

% Daily Value*

Calories 382kcal 19%
Carbohydrates 26g 9%
Protein 26g 52%
Fat 22g 34%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 105mg 35%
Sodium 751mg 31%
Potassium 261mg 6%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 284IU 6%
Vitamin C 11mg 12%
Calcium 100mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.