Put that packet back on the shelf! This recipe for made from scratch devilled sausages in the slow cooker, oven or multi cooker is the only one you will need! Plus how to prepare in advance to put in the freezer!
Devilled sausages are one of the ultimate comfort food meals that we never eat between October and April but feature pretty much weekly on the menu over the cooler months.
There is something about sausages and mashed potatoes covered in the most delicious sauce that just makes cold nights so much more enjoyable!
Up until not that long ago, devilled sausages was definitely something I was guilty of making from a packet. It was the only way I knew how to make it! But like everything else, I knew there would be a homemade alternative and after searching and trying a few different recipes, I settled on one that we love!
The ingredients are simple, the method is a total no brainer and you can make it in the oven, slow cooker or multi cooker/instant pot.
All ingredients are added to the dish you are using, stir them up and cook away! An optional step is browning the sausages first – I never usually bother as it means extra dishes, but if I am using my multi cooker I will brown them while I’m preparing the rest of the ingredients.
The other thing I love about this meal is that you can save the leftover sauce and freeze it, ready to defrost and pour over cooked sausages for a quick meal another time!
Slow cooker prep bag instructions:
Since starting to get ready for this baby I have been experimenting a bit with slow cooker prep bags – all ingredients are added to a snaplock bag and frozen uncooked, ready to defrost and add to the slow cooker, oven or multi cooker/instant pot for a quick and freshly cooked meal with no effort!
Devilled sausages are perfect for this – mix up all sauce ingredients in a jug and add to the snaplock bag along with the sausages if fresh. If you are like us and have frozen homekill sausages, you might be able to pop them out of the packet and put them in the bag still frozen, otherwise just store the sauce bag with instructions for cooking next to your sausages in the freezer, ready to pull out together!
If you cook a double batch you can also freeze the cooked meal – just place leftovers in a snaplock bag or freezable container and label it with the contents and the date, defrost and reheat when you need!
The ultimate comfort food, made so simple!
Made this recipe? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
- 8-10 sausages
- 1 onion , sliced
- 1 apple , cored and cut in cubes
- 1 cup beef stock
- 1 x 400 gram tin chopped tomatoes
- 1/4 cup fruit chutney
- 2 Tablespoons tomato sauce
- 1 Tablespoon Worchestershire sauce
- 1 Tablespoon ground coriander
- 2 teaspoons allspice
- Salt & pepper to taste
Slow cooker (4-8 hours)
- Add all ingredients to the slow cooker, stir together well and cook on high for 4 hours or low for 8 hours. If desired, stir through 2 cups frozen peas 15 minutes before serving.
- Serve with mashed potatoes.
Oven (2 hours)
- Add all ingredients to a large casserole dish, stir together well, cover and cook at 180°C for 2 hours. If desired, stir through 2 cups frozen peas 30 minutes before serving.
- Serve with mashed potatoes.
Multi cooker/Instant Pot
- Optional: Turn on the multi cooker/instant pot and select "brown/saute". Heat 1 Tablespoon of oil in the bottom and brown the sausages (about 5 minutes)
- Add all remaining ingredients to the pot, close the lid, ensure the valve is in the sealed position and select "pressure cook/manual" set time for 30 minutes on high pressure and press start.
- Once finished cooking, allow the pressure to naturally release for 10 minutes before releasing the valve and serving with mashed potatoes.