Best Devilled Sausages
I have a fabulous Crockpot Devilled Sausages recipe here on the Fresh but this recipe is great, if not better! Done traditionally in a casserole dish rather than a slow cooker. The family will adore you for this…
Prep time: 5 minutes Cook time: 40 minutes Serves: 8
600g free-range pork sausages (we love Hellers)
1 tbsp olive oil (we love Olivado)
1 clove garlic crushed
2 onions thinly sliced
2 large apple sliced thinly (we love Jazz Apples)
1 x 400g can chopped tomatoes (we love Chantal Organics)
¾ cup tomato sauce (we love Chantal Organics)
¾ cup barbeque flavoured sauce
2 tbsp golden sugar (we love Chantal Organics)
2 tbsp malt vinegar (we love D.Y.C)
A handful of spinach, washed (we love The Fresh Grower)
We cooked our Devilled Sausages in a Le Creuset Signature Cast iron Round Casserole.
Pan fry sausages with a drizzle of olive oil until browned and just cooked. Remove and cool slightly.
Heat oil in the same pan and fry garlic onions and apples until soft.
Transfer onion mix to a casserole dish.
Add tomatoes, tomato sauce, Barbeque sauce, vinegar and sugar. Mix together.
Cover casserole and cook in oven at 180C for 25-30 minutes. Add a handful of fresh spinach leaves to garnish.