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Grown Up Devilled Sausages


- 400-500g sausages of your choice (I find that beef ones don't tend to be as nice for this dish. Plain chippolatas work nicely, but something with a bit of spice like chorizo is perfect)
- 2 cloves garlic, finely chopped
- 1 onion
- A heaped bowl of diced veggies - broccoli, mushrooms, courgette, finely sliced carrot, green beans, capsicum - whatever floats your boat. Peas and corn if you absolutely must.
- A sploosh of red wine (optional). Sploosh is definitely a technical measurement.
- 2x tins of tomatoes, though 3-4 fresh tomatoes can be substituted in place of 1 tin (slightly old tomatoes that are getting a bit dodgy are perfect)
- A good squirt of tomato sauce, ideally ketchup. I'm guessing it's about 1/4 cup, if you want to get specific, but just go with your gut! A small tub of tomato paste, about 100-150g (whatever the small one your supermarket sells is) can be used instead, if you want to be a real snob.
- 2 tablespoons wholegrain mustard
- 2 tablespoons brown sugar
- 2 teaspoons malt vinegar
- Herbs to taste - I use thyme and oregano
- Salt & pepper to taste


  1. In a bit of oil, fry the sausages in a large pan (trust me, you'll need a very large pan). Once they're cooked, transfer them to a chopping board.
  2. Add the garlic and a little more oil (if required) to the pan. When the garlic is lightly sauteed, add the veggies and stir fry them over a moderate to high heat.
  3. Meanwhile, dice the sausages into nice bite sized chunks. Return to the pan before the veggies start to brown - we don't want that!
  4. Add your healthy sploosh of wine and simmer for a minute or so to reduce down a bit.
  5. Add tomatoes, tomato sauce, mustard, brown sugar, vinegar, herbs, salt and pepper.
  6. Simmer to reduce while boiling some spuds. Taste often. Tweak til you can't help but say 'mmmm' when you taste it.
  7. Serve with smashed spuds and a glass of red. Mmmm.

Servings: 3-4 (definitely only 3 in our household)



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