Food + Me = Life

The classic deviled sausage, I was brought up with my mother cooking this delicious meal a lot during my childhood and still to date.

Here i have created my own recipe for deviled sausage, with tart apple, tomato notes with whole grain mustard and a zing of balsamic vinegar and a hint of spice from the cayenne.

Heres the recipe I hope you enjoy making it and eating it as much as I do!

Robyn’s Deviled Sausages

Ingredients

8-9 beef or pork sausages
2 apples, cored and sliced
2 onions, medium dice
3 garlic cloves, grated
2 tbsp. brown sugar
1 tbsp. balsamic vinegar
3 tbsp. worcester sauce
2 tbsp tomato chutney
2 tbsp. tomato sauce
1 tbsp. soy sauce
1 tsp whole grain mustard
salt & pepper
1 cup vegetable stock
1 tbsp. cornflour, combine with water
2 tbsp. cold water

Method

1. If using oven method pre-heat to 180 degrees or pre-heat slow cooker to desired setting. See notes below*
2. Heat oil and brown onions, garlic over a medium heat, remove and add to your slow cooker or oven dish.
3. Brown sausages 2 minutes each side, add to your chosen dish.
4. Combine brown sugar, balsamic, worcester sauce, tomato chutney, tomato sauce, soy, mustard and salt and pepper. Stir well, add to the 1 cup of vegetable stock and into your sausage, onion mix.
5. If using oven method cover your roasting dish with tin foil and bake for 30 minutes, then remove tin foil and stir in cornflour mixture bake for a further 15 minutes with no tin foil. For slow cooker steps check below in notes.
6. Serve alongside your favourite greens and mashed potato or rice.

I’ve served mine with some creamy garlic polenta and sautéed lemon sliver beat with red capsicum.

Serves: 4

Notes*:

For fast slow cooker: Cook on high for 1 hour and 45 minutes then add cornflour mix, stir well and cook for a further 15minutes, change to keep warm until ready to serve.
For long slow cookery, pre-heat to low and cook for 3 hours and 45 minutes add cornflour mix, stir well and cook for a further 15 minutes.

Gluten Free