Name: Devilled sausages
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 quality beef or pork sausages; 1 onion, halved, sliced; 1 fresh pear, cored, sliced; 1/4 cup tomato sauce; 2 tablespoon cornflour; 2 tablespoon worcestershire sauce; 1/2 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 tablespoon brown sugar; 1/4 cup raisins

Devilled sausages

A classic budget friendly meal the whole family will love.

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Hearty beef or pork sausages make for a brilliant midweek dinner. Serve over couscous or rice to soak up the sweet and spicy sauce.

Looking for more sausage recipes?

Ingredients

1 tablespoon olive oil

8 quality beef or pork sausages

1 onion, halved, sliced

1 fresh pear, cored, sliced

1/4 cup tomato sauce

2 tablespoon cornflour

2 tablespoon worcestershire sauce

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon brown sugar

1/4 cup raisins

Method

1.Heat the oil in a large frying pan and cook the sausages for 4-5 minutes over a low to medium heat until browned. Add the onions and pear, then cook for a further 2 minutes – drain off any excess oil.

2.Combine the tomato sauce, cornflour, Worcestershire sauce, spices and brown sugar with 2 cups of water, then whisk to mix well.

3.Add the raisins, then pour the sauce mix into the pan and mix well. Cover and simmer gently for 8-10 minutes, stirring occasionally until the sausages are cooked and the sauce thickens.

4.Serve the sausages over couscous and garnish with fresh thyme. Add seasonal greens.

Don’t be afraid to serve sausages at a dinner party – just be sure to use gourmet or your butcher’s best sausages. Serve your sausages with something creamy like mash or pasta.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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