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.
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
Ingredients
2tablespoonsoil
16chipolata sized sausages(see note 1)
2onionspeeled and chopped
1applecored and sliced
2clovesgarlic
2teaspoonflour
1cupbeef broth(see note 2)
1canchopped tomatoes14oz/400g can
2tablespoonsWorcestershire sauce
1tablespoonDijon mustard
2tablespoonschutney(see note 3)
1teaspoonbrown sugar
2tablespoonsapple cider vinegar
½teaspoonsalt
½teaspoonpepper
½teaspoonground coriander
½tablespoonfresh thyme leaves(see note 4)
Instructions
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
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
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
Pour over the beef broth, stirring well to combine the flour with the broth.1 cup beef broth
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
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.