Easy Australian Devilled Sausages

5.0 from 2 votes

Whenever I make devilled sausages I feel like I’m leaning into everything I love about cozy, no-fuss dinners. A big skillet, simple ingredients and a sauce that does all the heavy lifting while the kitchen starts to smell amazing. For me this dish is about comfort – golden sausages simmering away in a rich, tangy tomato gravy with just a little warmth from the spices. It’s the kind of meal that reminds me why I love having a few easy, family-tested recipes up my sleeve.

I usually serve devilled sausages with mashed potatoes (because let’s be honest, that sauce was made for mash), but rice or noodles work just as well on a busy weeknight. However you pair it, it’s one of those dinners that feels hearty and homemade without asking too much of you.

WHAT ARE DEVILLED SAUSAGES

Devilled sausages are a classic British and Australian dish made by simmering sausages in a tangy, spiced tomato sauce. The “devilled” part comes from the gentle heat of cayenne and paprika, which give the sauce a warming kick without making it fiery-hot.

In this recipe the sausages are first browned for flavor, then simmered with onions, apples, tomatoes, chutney, and spices until tender and juicy. It is rich and hearty dinner that’s deeply comforting. Perfect for serving over mashed potatoes, rice or even crusty bread.

INGREDIENTS YOU’LL NEED

• Sausages: Pork or beef sausages both work here. Choose good-quality ones with a higher meat content for the best flavor.
• Olive oil: Used for browning the sausages and softening the onions.
• Onion: Adds sweetness and depth to the sauce. Slice it thin so it caramelizes nicely.
• Apple: A traditional addition! Apple adds a natural sweetness that balances the savory sauce. Choose a firm variety like Granny Smith or Honeycrisp.
• Garlic: Fresh garlic cloves bring sharpness and fragrance.
• Cornstarch (cornflour): Helps thicken the sauce into a glossy gravy.
• Beef broth: Provides the savory base.
• Chopped tomatoes: A can of tomatoes makes the sauce rich and hearty.
• Dried thyme: Adds a subtle herbal note. Fresh thyme also works.
• Dijon mustard: Brings tang and a gentle sharpness that wakes up the sauce.
• Smoked paprika: Adds warmth and a light smoky note.
• Ground cumin: Earthy and grounding, it deepens the flavor profile.
• Cayenne pepper: The “devilled” part that adds gentle heat. Adjust to taste.
• Worcestershire sauce: A splash of umami depth.
• Soy sauce: Enhances savoriness and adds balance.
• Mango chutney: The secret ingredient! Brings sweetness and tang for a well-rounded sauce.
• Salt and pepper: Season to taste.
• To serve: Creamy mashed potatoes or fluffy rice are perfect with devilled sausages! I also add a sprinkle of fresh parsley or thyme for brightness.

HOW TO MAKE EASY DEVILLED SAUSAGES

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Brown the sausages

Heat 1 tbsp olive oil in a large skillet over medium heat. Brown the sausages on all sides until golden but not fully cooked through. Remove and set aside.

Step 2: Cook the onion and apple

Add the remaining oil if needed, then sauté the onion until soft and golden. Stir in the apple slices and cook until lightly caramelized. Add garlic and cook 1 minute more.

Step 3: Build the sauce

In a small jug, whisk the cornstarch into the beef broth until smooth. Pour into the skillet along with the chopped tomatoes. Stir well to combine. Add thyme, Dijon mustard, smoked paprika, cumin, cayenne, Worcestershire sauce, soy sauce, and mango chutney. Season with salt and pepper.

Step 4: Simmer

Bring the sauce to the boil and let it bubble for 1–2 minutes, stirring to cook out the starch. Reduce to a gentle simmer.

Step 5: Add sausages back

Nestle the sausages back into the sauce. Cover and cook for 20–25 minutes, stirring occasionally, until sausages are fully cooked and the sauce is rich and thick.

Step 6: Taste & serve

Taste the sauce and adjust seasoning if needed. Serve devilled sausages hot over mashed potatoes or rice, garnished with parsley or thyme.

STORING AND FREEZING

Storing: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until hot.

Freezing: Devilled sausages freeze beautifully. Cool completely, then transfer to an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

NOTES FROM MY KITCHEN

Good sausages make all the difference.
This recipe is as good as the sausages you start with. I always look for ones with a higher meat content and fewer fillers. It makes the dish taste heartier and keeps the sauce from feeling too greasy. Pork is classic, but a meaty beef sausage works beautifully too.

Don’t skip the apple.
I know it might sound unusual if you’ve never cooked with apples in a savory dish, but it’s a quiet little game-changer here. The apple softens into the sauce and adds just enough sweetness to balance the tangy mustard and chutney. Trust me, it won’t taste like apple pie – just a deeper, more rounded sauce.

Adjust the spice to suit your table.
The cayenne pepper is what makes these “devilled,” but you’re completely in charge of how fiery it gets. I usually keep mine on the mild side so my kids will happily dig in, then add an extra sprinkle of chili flakes on my plate.

A sauce that loves to be flexible.
One of my favorite things about this recipe is how forgiving it is. Don’t have mango chutney? Try apricot jam. Out of beef broth? Use chicken or even vegetable. You can also throw in extra veggies 0 diced carrots, celery, or a handful of bell peppers all simmer down beautifully in the sauce.

Make it richer (if you want).
Sometimes just before serving I’ll stir in a knob of butter to make the sauce silky. Totally optional, but it does take the coziness up a notch.

Even better the next day.
Like most saucy, stew-like dishes, the flavors only get deeper after resting. If you’re cooking ahead, this makes a fantastic reheat-and-serve dinner or something you can double and freeze for later. Future-you will thank you.

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