Devilled Sausages

Deviled Sausages - NZDadsMy friend and I were reminiscing over this dish recently. What better way to enjoy your favourite sausage then simmered in a tangy, sweet and spicy sauce served over mash or rice. Now that the weather is finally cooling off, this is the perfectly lovely warming comfort food type of dish to start thinking about cooking.

Whether this was a childhood staple, or like me, your go-to flat dinner when a poor university student, it’s still just as tasty and satisfying. I historically always made it using the classic Maggi mix, but trust me, it’s so much more satisfying (and surprisingly easy) making it from scratch. In fact, you’ve probably already got most, if not all, of the ingredients at home.

You could just as easily cook this in the slow cooker, brown the sausages (or not), and put in all other ingredients and leave on low for 4-6 hours. You could easily double this recipe to feed a crowd or freeze leftovers to reheat on another day.

Ingredients (Serves 4):

  • 1 tbsp cooking oil
  • 6-8 good quality pork or beef sausages – I used Freedom Farms Pork & Fennel Sausage
  • 2 small brown onions, sliced
  • 1 apple, cored and thinly sliced
  • 1 large carrot, peeled, halved lengthways and sliced thinly
  • 1 1/2 cups boiled water
  • 2 tsp beef or chicken stock powder (use beef for beef sausages/ chicken for pork)
  • 2 tsp soy sauce
  • 1 tbsp curry powder
  • 1 tsp dry mustard powder, or 1 tbsp prepared mustard
  • 2 tbsp tomato paste
  • 2 tbsp tomato sauce  
  • 1 cup frozen peas
  • 1 tbsp cornflour (mixed with 1 tbsp water to form a smooth paste)
  • mashed potato or steamed rice, to serve


In a large saucepan with a lid, lightly brown the sausages in oil over a low heat. Once lightly browned, slice the sausages lengthways, or into smaller slices (which may be more suitable for children).

Add the onion, apple, carrot, stir, then add the water, stock powder, soy sauce, curry powder, mustard, tomato paste, and tomato sauce. Stir to combine, cover and reduce heat to as low as possible. Simmer for 15 – 20 minutes till vegetables are softened and sausages are cooked through.

Add the frozen peas, and cornflour mix, simmer for another 3-5 minutes to thicken the sauce.

Serve upon a bed of rice or mashed potato and tuck in!

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