Devilled Sausages with Mash

Devilled Sausages with Mash

There’s nothing like devilled sausages to warm up a winter’s evening. Simmered in a sweet-spiced tomato gravy and served with creamy mashed potatoes, this classic Kiwi dinner is the ultimate comfort food. Use your favourite sausages from The Local Butcher in Blenheim for a meal that’s big on flavour and easy on effort.

Serves: 4–5
Prep time: 10 mins
Cook time: Slow cooker 4–8 hours | Oven 2 hours | Stovetop 40 mins

Ingredients

• 8–10 butcher’s sausages (beef or pork)

• 1 onion, thinly sliced

• 1 apple, cored and chopped into cubes

• 1 cup beef stock

• 1 x 400g tin chopped tomatoes

• ¼ cup fruit chutney 

• 2 tbsp tomato sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp ground coriander

• 2 tsp ground allspice

• Salt & pepper, to taste

• Optional: 2 cups frozen peas (add near the end)

To serve:

• Creamy mashed potatoes (see notes below)

• Chopped fresh parsley or thyme (optional garnish)

Method

Stovetop (45 mins total)

1. Brown the sausages: Heat 1 tbsp oil in a large deep frying pan or Dutch oven over medium heat. Add sausages and cook for about 10 minutes, turning occasionally, until evenly browned. Remove and set aside.

2. Build the flavour: In the same pan, add sliced onion and sauté for 5 minutes until softened and starting to caramelise.

3. Combine the sauce: Add diced apple, chopped tomatoes, fruit chutney, tomato sauce, Worcestershire sauce, beef stock, coriander, and allspice. Season with salt and pepper to taste. Stir to mix thoroughly.

4. Simmer: Return sausages to the pan, nestling them into the sauce. Bring to a simmer, then reduce heat to low. Cover and cook gently for 30–35 minutes, stirring occasionally to prevent sticking.

5. Finish: If using peas, stir them in for the final 5–10 minutes of cooking. The sauce should be thickened and the sausages tender.

Oven (2 hrs total)

1. Preheat oven to 180°C fan bake.

2. Assemble ingredients: In a large lidded casserole dish, add the sausages, onion, apple, tomatoes, chutney, tomato sauce, Worcestershire sauce, stock, coriander, and allspice. 

3. Mix well: Stir everything together, ensuring the sausages are mostly covered by the sauce.

4. Bake: Cover with a lid and bake for 2 hours, stirring once or twice during cooking. If adding peas, stir them in for the last 30 minutes.

5. Serve: The sauce should be rich and thick, coating the sausages beautifully.

Slow Cooker (4–8 hrs)

1. Assemble ingredients: Add the sausages, onion, apple, chopped tomatoes, chutney, tomato sauce, Worcestershire sauce, beef stock, coriander, and allspice to the slow cooker. Season with salt and pepper.

2. Stir well to coat the sausages.

3. Cook: Cover and cook on high for 4 hours or low for 8 hours until sausages are fully cooked and sauce is thickened.

4. Optional finish: Add frozen peas in the last 15 minutes of cooking if desired.

For the Mash

1. Peel and chop 800g potatoes (e.g. Agria).

2. Boil in salted water for 15–20 minutes until fork-tender.

3. Drain and mash with 50g butter and ¼ cup milk. Season with salt to taste.

Serving Suggestion

• Chutney swap: No fruit chutney? Try apricot jam or a tablespoon of brown sugar and a splash of vinegar instead.

• Make-ahead magic: Prep the sauce the night before or freeze it in a snap-lock bag for a future slow cooker meal.

• Add extra veg: Stir through baby spinach, kale, or peas in the last few minutes for a veggie boost.