Devilled Sausages Recipe with Tangy Tomato Glaze

An epicurean adventure to: Australia

This devilled sausages recipe has been refined to achieve the ideal balance of savoury, sweet and spice. It’s meaty, rich and comforting — full of flavour and perfect for a relaxed family dinner.

Devilled sausages are one of Australia’s most beloved dishes. Prepared in one pot and ready in under 30 minutes, this recipe is an excellent midweek family meal. Serve it with creamy mashed potatoes for the ultimate comfort-food experience.

We elevate the classic by adding warming spices like cumin and ground coriander and a generous spoonful of fruity chutney for extra depth of flavour.

What are Devilled Sausages?

Devilled sausages are popular in Australia and New Zealand. Typically made with pork or beef sausages, the dish is cooked in a tangy, sticky tomato-based sauce with a hint of heat and a touch of sweetness. Common flavourings include cayenne, brown sugar, tomato paste and Worcestershire sauce, giving the sauce its distinctive tangy-sweet-spicy profile.

Fast facts – Australia

Location	Australia is located in the southern hemisphere and is the world’s sixth-largest country by area. It is surrounded by the Indian and Pacific Oceans.
Language	English is the primary language, though many other languages and Indigenous languages are also spoken across the country.
Population	Approximately 25 million people.
Trivia	Drop bears are a long-running humorous Australian myth — a playful local prank told to amuse and surprise visitors.

Key ingredients and substitutions

Sausages

Choose good-quality pork or beef sausages — Cumberland or Lincolnshire work well. You can also use chicken or plant-based sausages; swap beef stock for chicken or vegetable stock accordingly.

Onion

Red, white, brown onions or shallots all work. Use what you have on hand.

Stock

Beef stock adds richness; use homemade stock or stock cubes dissolved in hot water.

Spices

Cayenne provides a gentle heat — ¼ teaspoon gives a mild kick. If you prefer less heat, reduce or omit it. Curry powder can be used in place of cayenne for a curried-style variation; omit extra cayenne if you do so.

Worcestershire & brown sugar

Worcestershire brings umami; soy sauce makes a fine substitute. Dark brown sugar can be swapped for light brown sugar if needed.

Tomato paste & chutney

Tomato paste deepens tomato flavour; tomato sauce can be used in a pinch. A fruity chutney (mango, peach or red onion) adds a lovely tang — we recommend including it.

Oil

Use any neutral cooking oil such as vegetable, sunflower or olive oil.

How to make devilled sausages: Step-by-step

1. Mix the sauce: combine 250ml beef stock with thyme, cumin, ground coriander, mustard powder, salt, black pepper, ¼ teaspoon cayenne, 1 tablespoon Worcestershire sauce, 2 tablespoons dark brown sugar, 2 tablespoons tomato paste and 2 tablespoons fruity chutney. Stir and set aside.
2. In a small bowl, whisk 1 heaped tablespoon cornflour with about 2–3 tablespoons cold water to form a smooth slurry. Set aside.
3. Heat a little oil in a large frying pan over medium heat. Brown 12 sausages, turning to colour evenly, and cook through. Remove and set aside.
4. In the same pan, fry 220g thinly sliced onion in the remaining juices. When softened, add 100g sliced apple and 2 teaspoons minced garlic. Cook until the onion and apple are lightly golden.
5. Add 1 can (400g) chopped tomatoes and the prepared beef stock mixture. Stir for about 1 minute to combine.
6. Stir in the cornflour slurry and simmer over medium heat until the sauce thickens and reduces, about 5–6 minutes.
7. Return the sausages to the pan and simmer gently until heated through and the sauce clings to the sausages.
8. Serve on a bed of creamy mashed potatoes with extra sauce spooned over. Garnish with chopped parsley or coriander if desired.

Variations

• Use fresh chopped tomatoes instead of canned for a brighter flavour.
• Add a splash of BBQ sauce for smoky sweetness.
• Include extra vegetables such as diced bell peppers with the onions.
• Replace cayenne with chilli flakes for a different spicy profile.
• Add a couple of bay leaves to the sauce while simmering, then remove before serving.

Make it vegetarian

Swap meat sausages for vegetarian sausages and replace beef stock with vegetable stock. The method and timing remain the same.

What to serve with devilled sausages

• Mashed potatoes (classic).
• Sweet potato mash or butter bean mash.
• Cauliflower rice or coconut basmati rice.
• Polenta, chips, wedges or fried cubed potatoes.
• Simple side salad, couscous or crusty bread to mop up the sauce.

Storage and reheating

Fridge Storage

• Allow the dish to cool completely, transfer to an airtight container and refrigerate for up to 3–4 days.

Freezer Storage

• Cool completely, place in a freezer-safe container, label with the date and freeze for up to 2–3 months.

Reheating

• Reheat refrigerated leftovers in a saucepan over medium heat or in a microwave until piping hot throughout.
• If frozen, thaw overnight in the fridge before reheating by the same methods.

FAQ

Recipe – The very best devilled sausages

Serves: 4 | Prep & total time: 30 mins | Calories (approx): 1168 per portion

Ingredients

• 12 pork or beef sausages
• 220g onion, thinly sliced
• 100g apple, peeled, cored and thinly sliced
• 2 teaspoons minced garlic
• 1 can (400g) chopped tomatoes
• 1 heaped tablespoon cornflour
• Oil for frying
• For the sauce: 250ml beef stock, 1 tsp dried thyme, 1 tsp cumin, 1 tsp ground coriander, 1 tsp mustard powder, ½ tsp salt, few grinds black pepper, ¼ tsp cayenne pepper, 1 tbsp Worcestershire sauce, 2 tbsp dark brown sugar, 2 tbsp tomato paste, 2 tbsp fruity chutney

Instructions

1. Combine all sauce ingredients with the beef stock and set aside.
2. Make a cornflour slurry with cold water and set aside.
3. Brown the sausages in a little oil until cooked through; remove and set aside.
4. Fry the sliced onion in the same pan, then add apple and garlic and cook until golden.
5. Add the chopped tomatoes and beef stock mixture; stir for 1 minute.
6. Whisk in the cornflour slurry and simmer for 5–6 minutes until the sauce thickens.
7. Return the sausages to the pan, heat through and serve over creamy mashed potato with extra sauce spooned over.

For food safety advice, including guidance on food allergies, consult relevant local food safety resources or a qualified professional.