Sweet, tangy, a little bit cheeky — the simmer sauce that never left
Devilled sausages sound more dramatic than they are. The "devil" is just a tangy-sweet tomato sauce with a bit of mustard bite — the kind of thing your grandmother could make with her eyes closed. Browned sausages finish cooking gently in that sauce with apple and onion, and by the time it all lands on the mash, five sausages have somehow become a saucy dinner for four with ladles to spare. Second week of the month and the pack's still in the freezer? This is its moment.
Ingredients
- 5 Your Farmer grass-fed beef sausages
- 1 tbsp olive oil
- 1 brown onion, sliced
- 2 cloves garlic, crushed
- 1 green apple, cored and thinly sliced
- 400g can crushed tomatoes
- 125ml beef stock
- 2 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 2 tsp Dijon mustard
- ½ tsp smoked paprika
- Mashed potato or steamed rice, to serve
Instructions
Heat the oil in a deep frying pan over medium heat. Brown the sausages all over for 6–8 minutes — they won't be cooked through yet, and that's fine. Remove to a plate.
1 tbsp olive oil5 sausagesIn the same pan, cook the onion for 4–5 minutes until softening, then add the garlic and apple and cook 2 minutes more.
1 onion2 cloves garlic1 appleStir in the crushed tomatoes, stock, tomato sauce, Worcestershire, sugar, mustard and paprika, and bring to a simmer.
400g crushed tomatoes125ml beef stock1 tbsp Worcestershire2 tsp Dijon mustardReturn the sausages, spoon the sauce over them, and simmer gently, uncovered, for 20–25 minutes, turning occasionally, until they're cooked through and the sauce has thickened.
Season to taste and serve over mash or rice, with plenty of sauce.
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What Makes a Sausage "Devilled"
Devilling is an old kitchen word for adding bite — mustard, Worcestershire, a little sugar to balance it out. Nothing about it is actually hot, which is why this dish fed generations of Australian kids without complaint. The apple is traditional, and it earns its place: it collapses into the sauce and gives it a gentle sweetness no spoonful of sugar can match.
The method matters as much as the sauce. Browning first builds flavour, but the real cooking happens in the simmer — and that gentle finish is what Your Farmer® grass-fed beef sausages are made for. The natural casing stays whole in the sauce, the meat stays juicy, and everything the sausages release makes the sauce better. That's the quiet economy of the dish: it stretches the five-pack from every beef CSA share into a generous, saucy dinner for four. And it's honest weeknight cooking, for all its mid-week polish — one pan, no oven, and a sauce built almost entirely from bottles already living in your fridge door.
Swaps and Variations
A firm pear can stand in for the apple, and half a sliced capsicum can join the onion. If your table likes actual devilry, half a teaspoon of chilli flakes in with the paprika does the job. Worcestershire bottle running low? A dash of soy with an extra pinch of brown sugar gets you surprisingly close. The sauce itself is worth keeping in your repertoire — it's just as good over rissoles or beef meatballs in rich tomato sauce when the mood shifts.
Storage and Leftovers
Like most simmered things, devilled sausages improve overnight as the sauce settles into itself. Keep leftovers in the fridge for up to three days, or freeze for up to three months — the sauce protects the sausages beautifully in the freezer. Reheat gently in a saucepan with a splash of water. Our favourite leftover move: sausages sliced into the sauce, spooned over a baked potato with a little grated cheese. And when the pack runs out before the month does, a spare pack of grass-fed beef sausages tucks neatly into any delivery.
Frequently asked questions
Is devilled sausages spicy?
Do I have to use the apple?
Can I make it in the slow cooker?
What should I serve it with?
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