Devilled sausages are browned sausages simmered in a tangy, gently spiced tomato sauce, often with onion and apple. This home-style version is popular in Australia and New Zealand, though family recipes vary; it makes a hearty one-pan dinner that is easy to serve over mashed potatoes or rice.
Ingredients
- 1½ lb (680 g) pork or beef sausages
- 1 tbsp (15 ml) neutral cooking oil
- 1 large yellow onion (about 7 oz / 200 g), thinly sliced
- 2 garlic cloves (about 6 g), finely chopped
- 1 medium apple (about 5 oz / 150 g), peeled if desired and cut into small dice
- 2 tsp (5 g) mild curry powder
- 1 tsp (2 g) paprika
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) low-sodium beef or chicken stock
- 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato ketchup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (20 g) fruit chutney, such as mango or tomato chutney
- 1 tsp (4 g) packed brown sugar
- 1 tsp (5 g) Dijon or English mustard
- ¼ tsp (1.5 g) fine salt, plus more to taste
- ¼ tsp ground black pepper
- 1 cup (145 g) frozen peas
- 2 tbsp (8 g) chopped parsley, optional, for serving
Instructions
- Prepare the ingredients. Slice the onion, chop the garlic and apple, and measure the spices and liquids before you start cooking. This short preparation makes it easier to add the sauce ingredients in sequence without letting the onion or spices scorch.
- Brown the sausages. Heat the oil in a large, deep skillet or sauté pan over medium heat. Add the sausages in a single layer and brown them for about 10 minutes, turning every couple of minutes so they color on several sides. They do not need to be fully cooked yet. Transfer them to a plate; leave the flavorful drippings in the pan. If the pan is crowded, brown the sausages in batches.
- Soften the onion and apple. Add the sliced onion to the pan and cook for 3 minutes, stirring and scraping up browned bits. Stir in the apple and garlic and cook for another 2 minutes. The onion should begin to soften, while the apple remains in small pieces rather than turning to mush.
- Build the sauce. Sprinkle in the curry powder, paprika, and flour. Stir constantly for about 30 seconds to coat the onion and release the spices’ aroma. Slowly pour in the stock while stirring to prevent lumps, then add the crushed tomatoes, ketchup, Worcestershire sauce, chutney, brown sugar, mustard, salt, and pepper. Stir until the sauce is smooth and comes to a gentle simmer. This sauce is savory, tangy, and mildly spicy; you can adjust its heat at the table.
- Simmer the sausages. Return the sausages and any plate juices to the pan, turning them to coat. Cover, reduce the heat to low, and simmer gently for 18 minutes, turning the sausages once halfway through. Keep the sauce at a quiet bubble rather than a hard boil, which can split the sauce or make the sausages tough. Stir in the frozen peas for the final 2 minutes.
- Check doneness and serve. Check the center of a sausage with a food thermometer, inserting it from the end into the middle. Because sausages contain ground meat, USDA FSIS guidance sets the safe minimum internal temperature at 160°F (71°C). If needed, continue simmering and check again after a few minutes. Taste the sauce and add salt or pepper if needed, then scatter over parsley, if using.
Tips
- Choose sausages with a texture you like. Pork sausages make a classic rich version, while beef sausages give the sauce a deeper flavor. Chicken or turkey sausages also work, but check the package and use a thermometer; poultry sausages need to reach 165°F (74°C), the USDA FSIS safe minimum for poultry.
- Keep the sauce from getting lumpy. Stir the flour into the vegetables and spices before adding liquid, then pour in the stock gradually while stirring. If a few small lumps remain, whisk the sauce gently before returning the sausages.
- Adjust the heat in small steps. Curry powders vary in strength. Start with mild curry powder as written, then add a pinch of cayenne or a little hot curry powder if you want more heat. A splash of stock can loosen the sauce if it becomes thicker than you prefer.
- Use chutney or a simple substitute. Fruit chutney adds sweet-tart flavor and a little body. If you do not have it, use 1 tablespoon (15 ml) extra ketchup plus 1 teaspoon (5 ml) cider vinegar; the sauce will be less fruity but still balanced.
Serving Suggestions
Mashed potatoes are a natural partner because they catch the tomato-curry sauce, and a green vegetable such as steamed green beans, broccoli, or cabbage helps round out the plate. For a lighter-feeling dinner, serve the sausages and sauce over steamed rice, which also absorbs the juices. Buttered noodles or a baked potato are useful alternatives when that is what you have on hand.
For a casual family meal, bring the pan to the table with a serving spoon and let everyone choose a sausage and plenty of sauce. Add a crisp salad or sliced cucumber on the side for freshness. If you are serving bread, choose a sturdy loaf or rolls for mopping up the sauce. The recipe is filling, so a simple vegetable side is usually enough; no elaborate garnish is needed beyond parsley or a little extra black pepper.
Variations
Make it hotter: Use hot curry powder, or add ¼ teaspoon (about 0.5 g) cayenne with the other spices. Add cautiously because the heat becomes more noticeable as the sauce simmers. A spoonful of yogurt at the table can soften the sensation, though it changes the traditional tomato-forward character.
Try a different fruit: Pear can stand in for the apple in the same quantity and softens similarly. For a sweeter, more pronounced fruit note, stir in 2 tablespoons (30 g) of drained pineapple pieces near the end. The sauce will taste sweeter, so reduce or omit the brown sugar.
Make it without flour: Leave out the flour and simmer the sauce uncovered for several extra minutes until it reaches the thickness you like. This gives a slightly lighter sauce. Alternatively, mix 2 teaspoons (6 g) cornstarch with 1 tablespoon (15 ml) cold water and stir it into the simmering sauce near the end; cook until glossy and thickened.
Add more vegetables: Sliced bell pepper can go into the pan with the onion, while mushrooms can be browned before the onion is added. Either addition increases the volume and adds moisture, so allow a few extra minutes for the vegetables to soften and check that the sauce still coats the sausages.
Choose a chutney style: Mango chutney gives a sweet, fragrant note, while tomato chutney is more savory. If you cannot find chutney, the ketchup-and-vinegar substitute in the tips works, but it will not provide the same bits of fruit or layered spice. Worcestershire sauce is widely available in many grocery stores; if unavailable, soy sauce can provide savory depth, but it is saltier and less tangy, so use 2 teaspoons (10 ml) and taste before adding extra salt.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Transfer the sausages and sauce to a shallow, airtight container so they cool promptly, and keep them refrigerated for 3 to 4 days. The sauce may thicken as it chills; that is normal. For longer storage, freeze in a freezer-safe container for about 2 to 3 months for best quality. Thaw frozen portions overnight in the refrigerator before reheating.
Reheat only the portion you plan to eat. Warm it in a covered saucepan over low to medium-low heat, stirring the sauce occasionally and adding a splash of stock or water if it has become very thick. You can also microwave it in a covered, microwave-safe dish, stirring partway through so it heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center of a sausage with a food thermometer. Do not leave cooked sausages sitting at room temperature for more than 2 hours.
Frequently Asked Questions
What does “devilled” mean in this recipe?
Here it describes a savory sauce with tangy, spiced flavors, rather than a single fixed ingredient or a required level of heat. Curry powder, mustard, Worcestershire sauce, and chutney create the characteristic sweet-sour and gently warming taste. Different households adjust the seasoning to suit their preferred level of spice.
Can I make devilled sausages ahead?
Yes. You can cook the recipe fully, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat gently with a splash of stock or water, making sure the sausages reach 165°F (74°C). The flavors hold well overnight, though the sauce may need loosening after chilling.
Can I use pre-cooked sausages?
You can, but they need less cooking. Brown them briefly for color, make the sauce as directed, and simmer only until the sausages are hot throughout. Follow package instructions where available, and use a thermometer to check safe reheating; for leftovers, the target is 165°F (74°C).
Why is my sauce too thin or too thick?
If it is thin, simmer it uncovered for a few minutes so excess water evaporates, taking care not to overcook the sausages. If it is too thick, stir in stock or water a tablespoon at a time. The amount of liquid released by onions, apples, and sausages can vary, so adjust near the end rather than adding a large amount of thickener at once.
Can I make this recipe gluten-free?
Yes. Use sausages, stock, curry powder, chutney, and Worcestershire sauce labeled gluten-free, since these products can contain wheat or other gluten-containing ingredients. Omit the all-purpose flour and thicken the sauce with the cornstarch slurry described in the variations. Check every label, especially on prepared sauces and seasonings.
What can I use instead of apple?
Pear is the closest substitute and keeps a similar soft, gently sweet quality. You can also leave the fruit out; the sauce will be less sweet and have a simpler savory profile. If you omit it, taste at the end and add a little extra chutney or a pinch of brown sugar only if the sauce needs balancing.
Related
- Authentic Pakistani Chicken Curry Recipe
- Afghan Lamb Curry with a Fragrant Tomato-Onion Sauce
- Authentic Jamaican Curry Powder Recipe, Made at Home
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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