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.600g 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)
¾ cup tomato sauce (we love Chantal Organics)
¾ 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.
1
Pan fry sausages with a drizzle of olive oil until browned and just cooked. Remove and cool slightly.
2
Heat oil in the same pan and fry garlic onions and apples until soft.
3
Transfer onion mix to a casserole dish.
4
Add tomatoes, tomato sauce, Barbeque sauce, vinegar and sugar. Mix together.
5
Add sausages.
6
Cover casserole and cook in oven at 180C for 25-30 minutes. Add a handful of fresh spinach leaves to garnish.
