Devilled Sausages

It’s another absolute classic from our childhood kitchens!

Succulent sausages nestled in a rich tomato onion sauce studded with soft apples.


Pre-heat your oven to 200c.

Grab an ovenproof dish & bung in a 500g packet of sausages, a sliced onion & a granny smith apple that you’ve peeled & sliced up.

In a measuring jug combine 1 cup of water with 2 tablespoons of tomato paste, 1 teaspoon of soy sauce, 2 tablespoons of Worcestershire sauce, 1 tablespoon of mustard powder, 1/4 teaspoon cayenne pepper & 1 tablespoon of brown sugar.

Pour that lot over the snags, onion & apple in the ovenproof dish, give it a jolly good mix up before covering the dish. If your dish doesn’t have a lid then just use foil (secret tip – the shiny side of foil always goes on the inside with the food!) then whack that in the oven for 1 & 1/2 hours, just stir a couple of times during cooking.


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