Devilled SausagesThis 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.