Slow Cooker Devilled Sausages
Slow Cooker Devilled Sausages are next level bangers and mash. This set and forget recipe makes an easy family meal any night of the week.
Servings: 4
Calories: 643kcal
Ingredients
Devilled sausages
- 1 tablespoon olive oil
- 500 grams/16 oz pork sausages Note 1
- 2 large brown onions peeled and sliced into rings
- 2 large granny smith apples Note 2, core removed, skin on, sliced into thin pieces
Sauce
- 1 cup/250 ml beef stock (beef broth)
- 400 grams/14 oz crushed tomatoes Note 2
- ½ cup/125ml tomato sauce
- ½ cup/125ml barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon garlic chunky chopped or minced
- 1 tablespoon mustard powder
- 1 tablespoon ground paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Slurry (to thicken the sauce)
- 2 tablespoons water regular tap water is fine
- 1 tablespoon cornflour
To serve (optional)
- mashed potatoes, steamed broccolini and fresh thyme leaves
Instructions
- Sausages: place a large frying pan on the stove top, turn the heat to high and add the olive oil. Next add the sausages and brown the edges using tongs to rotate sides as they cook. Once browned, turn the heat off and transfer to a paper towel lined plate.
- Grease: liberally spray the slow cooker insert with cooking oil.
- Sauce: now pour in the beef stock, crushed tomatoes, tomato sauce, bbq sauce, Worcestershire sauce, balsamic vinegar, garlic, mustard powder, paprika, salt and pepper. Then gently stir to combine.
- Onions and sausages: next spread the sliced onions across the sauce followed by the browned sausages. Put the lid on the slow cooker and set the timer and temperature to high for 4 hours or low for 8 hours.
- Apples: let the dish cook for 2 hours high or 4 hours on low then remove the lid and add the apple slices. Put the lid back on and cook for a further hour (Cook time total 3 hours high or 7 hours low).
- Slurry: combine the cornflour and water in a small glass jar and stir until consistently mixed. When there is 1 final hour of cook time to go, remove the slow cooker lid and pour the slurry in. Gently stir to combine and then put the lid back on the slow cooker. Cook for the final hour.
- To serve: remove the lid and stir once the cook time is up. Portion onto plates with mashed potatoes, green veggies and garnish with thyme leaves. Seaon with cracked pepper.
Video
Notes
- Note 1 - Sausages: you can use pork sausages, chipolatas, beef sausages or your favorite type of sausages.
- Note 2 - Apples: granny smith apples or a red apple like red delicious or pink lady.
- Note 3 - Tomatoes: crushed tomatoes or diced tomatoes. Use a plain tin ie with no extra herbs or 'Italian flavors'. This is so that we can manage the flavor profile of the recipe and not have it managed for us.
- Note 4 - Balsamic vinegar: or the equivalent amount of apple cider vinegar.
- Music credit for video: https://www.audiocoffee.net/
Nutrition
Calories: 643kcal | Carbohydrates: 53g | Protein: 24g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 1968mg | Potassium: 1253mg | Fiber: 8g | Sugar: 34g | Vitamin A: 1454IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 5mg