Devilled Sausages

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Sausages: Whether you prefer beef, pork, or chicken sausages, any type will do just fine. However, it's a good idea to opt for higher-quality sausages, as they taste better and hold their shape during cooking. We like using the small chipolato sausages, but you can use larger ones instead. For those in the US - You want to use sausage links or the pre-cooked sausages from the chiller section. 
Onions: Use any onions you like for this recipe; brown, white, or red will work well.
Broth: The recipe states beef broth, but feel free to use chicken or vegetable broth/stock instead.
Apple: I like green apples in this, but you can use red; I don't bother to peel them, but you can if you prefer.
Chutney: This adds a sweetness and a hint of sourness. I use whatever chutney I have in the refrigerator at the time. Usually, that is mango chutney, but tomato, apple & pear, fig, apricot, etc. will all work, even Branston pickle! 
Sugar: This balances the tang of the tomatoes and vinegar. I like brown sugar, but use whatever sugar or sweetener you prefer. 
Vinegar: Apple cider vinegar adds tang; you can swap it for malt vinegar, white wine vinegar, or balsamic vinegar. 
Thyme: With this recipe, fresh thyme is better; I find that dried overpowers the dish. If you use dried, only add a small pinch.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Use a large skillet or cast iron pan for the recipe; everything cooks in one pan, so you need space to stir. 
• Brown the sausages on each side first. This adds flavor and helps them keep their shape in the sauce. (You can use leftover sausages if you have them - see the adaptions/substitutions section below.)
• You shouldn't need to add more oil when you cook the onions, but if your sausages are very lean, you can add a splash of oil.
• Reduce the heat to low when you add the garlic; this stops it from burning and tasting acrid. 
• Sprinkle the flour evenly over the cooked onions and stir well. The oil in the pan will join with the flour and onions. This helps to thicken the sauce.
• Pour the broth in slowly and use a wooden spoon to stir it into the onions; the oil and flour will combine with the broth and thicken it. 
• Once you have added the tomatoes and other ingredients, return the sausages to the pan and simmer on a medium-low heat. You want the flavors to combine, but the sugar in the sauce means it could stick and burn if you cook over too high heat. 

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• If you don't have chutney, you could substitute a sweet relish.
• Add ½-1 teaspoon of cayenne pepper to your sauce if you like it spicy.
• If you have leftover sausages from a BBQ or grill-out, you can skip the frying sausage stage and just put the cooked sausages straight into the sauce as it simmers. 
• Add extra veg to the sauce. Capsicum, carrots, peas, spinach, and corn are great additions. 
• Add dried fruit to the mixture. A handful of dried raisins or sultanas is excellent in this casserole, as are chopped dried apricots or apple rings. 

These Devilled sausages freeze perfectly. Whether you made a double batch or are just freezing leftovers, allow the casserole to cool and then transfer to a freezeable container or into smaller individual containers if you want smaller portions. Freeze for up to 3 months. 

To reheat, allow the container to defrost in the refrigerator overnight or on the countertop for 2-3 hours. 

The casserole can be reheated in the microwave for around 3 minutes or in a skillet on low for 5-10 minutes. 

Sides: The sweet, tangy sauce is perfect for serving with a carb. For our family, that nearly always means a big bowl of buttery mashed potato. But the kids also love this with rice or pasta. I like some crusty bread with mine. I will always cook some peas and maybe some carrots and corn to complete the meal. 

Wine: I would go with a Côtes du Rhône or a Malbec for red wine drinkers. If you prefer a white, then a Chenin Blanc can stand up to the intense flavors in the sauce. 
Also, the apples and onion in this sauce mean you could enjoy this casserole with a cider or a beer.