Delicious Slow Cooker Devilled Sausages
Winter warmer time and I love a good slow-cooker sausages recipe. Try cooking Devilled Sausages from scratch, rather than using a powdered sachet to get your sauce. The outcome is far superior. Just a delicious family meal.
Prep time: 15 minutes Cook Time: 8 hours Serves: 4-6
- 1/4 cup brown sugar
- 1 tablespoon cornflour
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon mint sauce
- 8-12 NZ lamb sausages (about 700g)
- 1 can chopped tomatoes (400g)
- 1 large onion
- 1 stick celery (chopped)
- 1 can peaches (400g, slightly drained) or use 1-2 Granny Smith apples, chopped.
- Mash to serve (we love Inca Gold spuds)
- Place the sugar, cornflour and salt into your slow cooker or crock pot. Add the mint sauce and soy sauce and stir until smooth. Separate the sausages and brown in a little oil for a few minutes in a heavy-based fry pan. Place into the crock pot in the liquid with the tomatoes.
- Chop the peeled onion length-wise and brown in the fry pan you used previously. Add browned onion, celery and peaches (or apples) to the crock pot, and stir into the mixture.
- Cook for 8 hours on the slow cooker or crockpot low setting.
- Serve on creamy mash with steamed greens and the sauce drizzled over. Also great with rice or a baked potato, fresh veges like beans or broccoli.
Fresh tips: exchange the celery out for a green of your choice, leek is good if you’ve got plenty over winter. Experiment with other fruit as well over winter, a tamarillo or two is also perfect instead or alongside the apples or peaches.
If using beef sausages, swap out the mint sauce in the recipe for red wine vinegar.
Pork sausies work well here too with the apple.