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.
There are a select few dinners that I absolutely love, but refuse to make unless I am wearing a wool jumper and slippers, and devilled sausages is definitely one of those meals. There is something about slow cooked sausages, creamy mashed potatoes covered in the most delicious sauce that is begging to be mopped up with a slice of crusty no knead bread that just makes cold nights so much more enjoyable and really something to look forward to once the weather turns.
Devilled sausages were always one of those dishes that I was guilty of making from a packet. It was the only way I knew how to make it! But like our favourite just like takeaway butter chicken or the ultimate never buy a packet again homemade burrito spice mix or taco seasoning, 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 and method are simple and you can make it in the oven, slow cooker or multi cooker/instant pot.
Simply add all ingredients to the bowl of your slow cooker or instant pot, or into an oven proof casserole dish, stir them up to combine and cook. It's the ultimate hands off meal.
An optional step is browning the sausages first - I don't usually bother as it means extra dishes, but if I am using my Instant Pot I will sometimes 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:
Over the last few years, we have become totally obsessed with slow cooker prep bags. This is a method of preparing freezer meals where 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!
Since then, I have created a whole ebook full of slow cooker prep bag or dump bag recipes and I often have a big meal prep day with a friend where we fill our freezers with these simple recipes!
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.
Devilled Sausages
Ingredients
- 8-10 sausages
- 1 onion , sliced
- 1 apple , cored and cut in cubes
- 1 cup beef stock
- 1 x 400 gram tin chopped tomatoes
- ¼ cup fruit chutney
- 2 Tablespoons tomato sauce
- 1 Tablespoon Worchestershire sauce
- 1 Tablespoon ground coriander
- 2 teaspoons allspice
- Salt & pepper to taste
Instructions
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.
Slow cooker prep bag instructions
- Label a large snaplock bag (or large sandwich size bag) with the name, date and cooking instructions. 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 tried and loved this recipe, please leave a comment and a rating below!
Chris Horton says
Very tasty dish, I used lamb and ceramalised onion sausages, have made same recipe with beef both very tasty
Theresa Leigh says
Quick and easy to make. Yummy to eat 😋
Rose says
We ate these at my daughter's place & enjoyed them, so decided to try at home - result - yum!
Definitely add peas & fluffy mashed spuds as complement
Kim Preston says
Made this in oven, so easy and tasty. Didn't have coriander or all spice but i used brinjal chutney which has spice.
vee says
great
Cpl_nz says
Amazing recipe! We had it last weekend woth some homekill lamb sausages and my kids have been requesting it again ever since!
Having it again tonight! 🤣
Colleen KING says
Late Autumn here in Christchurch. Been hanging out for it for ages. Cooked it on the stovetop as didn't have enough time to use the slow cooker. Didn't have any fruit chutney so used a bit of jam and added some vinegar. Saw an earlier comment about not enough heat and added some chilli seeds. All very yummy with mashed potatoes.
Alison says
Do I have to defrost the sausage and sauce first before adding to slow cooker or can I add straight from the freezer? Thanks
Laura says
As long as you are comfortable adding frozen meat straight to the slow cooker, you go for it! It won't affect the recipe, it's just personal preference if you feel safer defrosting them first from a food safety point of view!
Kirstee says
Trying this recipe tonight in the instant pot. The instructions don’t say anything about the peas. Can they go in at the start or omit them completely? Thanks 🙂
Laura says
If I'm adding peas, I stir them through at the end of cooking and then just put the lid back on for 10 minutes or so, so I don't actually cook them, just kind of warm them! They get mushy if they are pressure cooked along with the casserole. You can definitely just leave them out though, I usually do because my kids don't like them in there!
Chris says
Lovely recipe, I have made it twice now. I used 1/2 teaspoon less allspice, no coriander and swapped ketchup for tomato paste. The sausages I last used were caramelised red onion sausage. Absolutely delish! Thanks for the recipe.
Mon says
I made this for my partner, as I'm always looking for new recipes for him to try. I'm vegetarian so can't comment on flavour, but he said it was great and he would be happy to have it on a regular basis. It was super easy to put together, using ingredients that I already had to hand. Thanks for the recipe Laura!
Solace says
I've used this as the base recipe for deviled sausages twice now. Both times I have used cheap, precooked sausages, and made it on the stove. I never have any chutney, but use a mixture of 1 part HP sauce to 2 parts tonkatsu sauce, and it's wonderful. On stove top I can see this needing to simmer for around 1.5 hours to thicken, but I never have time for that so cornflour it is. I also almost never have apples in the house, so have omitted them this time, and it's still great.
Good recipe base, cheap as chips to make. It's great the way I do it, so probably even better following this recipe to the letter.
Simone says
No apples. Do you think it would still taste ok?
Laura says
Totally fine!
Myke Dowson says
Great recipe, excellent flavours. I felt the Devil was a little under represented so I added 4 very hot chilli's which gave it a little presence and I added a little more veg, it was the perfect meal for a drizzly early spring day in Canterbury