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.

Pan fry sausages with a drizzle of olive oil until browned and just cooked. Remove and cool slightly.
Heat oil in the same pan and fry garlic onions and apples until soft.
Transfer onion mix to a casserole dish.
Add tomatoes, tomato sauce, Barbeque sauce, vinegar and sugar. Mix together.
Add sausages.
Cover casserole and cook in oven at 180C for 25-30 minutes. Add a handful of fresh spinach leaves to garnish.
Print Friendly, PDF & Email