Devilled Sausages
This fabulous Devilled Sausages recipe is cooked in a casserole dish rather than a slow cooker. The family will adore you for this
The DYC malt vinegar makes the sauce deliciously rich and savoury.
Recipe Video
Ingredients
- 600 g free-range pork sausages we love Hellers
- 1 tbsp olive oil we love Olivado
- 1 clove garlic crushed
- 2 onions thinly sliced
- 2 large apple sliced thinly we love Jazz Apples
- 1 x 400g can chopped tomatoes we love Chantal Organics
- 3/4 cup tomato sauce we love Chantal Organics
- 3/4 cup barbeque flavoured sauce
- 2 tbsp golden sugar we love Chantal Organics
- 2 tbsp DYC malt vinegar
- A handful of spinach washed (we love The Fresh Grower)
- We cooked our Devilled Sausages in a Le Creuset Signature Cast iron Round Casserole.
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1
Pan fry sausages with a drizzle of olive oil until browned and just cooked. Remove and cool slightly.
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2
Heat oil in the same pan and fry garlic onions and apples until soft.
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3
Transfer onion mix to a casserole dish.
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4
Add tomatoes, tomato sauce, Barbeque sauce, vinegar and sugar. Mix together.
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5
Add sausages.
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6
Cover casserole and cook in oven at 180C for 25-30 minutes. Add a handful of fresh spinach leaves to garnish.
