Skip to Content

Devilled Sausages in a Spiced Gravy

Devilled sausages in a spicy Worcestershire sauce, cayenne pepper, Marmite and English mustard gravy loaded with golden onions and garlic.

This delicious spicy treat takes a little over 30 minutes to cook, giving you plenty of time to knock up some mashed potatoes!

Devilled sausages in a spicy onion gravy with mashed potato and peas.

Pork Sausages in a Spicy British Gravy

This devilled sausages recipe combines a couple of my favourite things, British bangers and old-school devilled sauce or gravy.

My love of sausages goes back as long as I can remember, they appear here all of the time, I even have instructions for making homemade sausages.

I think that they are gloriously versatile, I have them in everything from sausage curry to beef sausage tray bake and even a sausage hotpot.

The devilled sauce that I use in all of my devilled recipes is heavily influenced by one that appears in Mrs Beeton’s Book of Household Management. The only cookbook that we had at home growing up!

It features Worcestershire sauce, English mustard and cayenne pepper with a wee dash of Marmite.

It is simply glorious and whilst there are slight deviations in amounts it features in all of my takes on devilled stuff.

If you want more then check out my devilled kidneys on toast, devilled mushrooms and devilled mackerel recipes.

Overhead close-up devilled sausages in a spicy onion gravy with mashed potato and peas.

Frequently Asked Questions

What sort of sausages do you use?

I tend to take a trip to my local butchers and see what they have that piques my interest. I have used some glorious black pepper sausages in this instance.

But everything from Lincolnshire sausages to Cumberland sausages and even beef sausages would work well in this recipe.

Can I use onions instead of shallots?

Yes, if you wish, but they will need to cook for quite a lot longer to get the sweetness to come through.

I use shallots because they are a little sweeter, but many because they have thinner “petals”. As a result, this dish cooks a lot quicker than it would if I wanted caramelised onions.

Do I have to use Marmite?

I use marmite in gravies all of the time because it adds richness and depth of flavour that I find magic.

Like many people, I do not like marmite spread on toast, so if you are sceptical, give it a try, it does not make your gravy taste like Marmite!

Can I prepare this in advance?

I’m not keen on reheating sausages because they never have quite the same joy as a freshly cooked banger. But you could make the gravy in advance if you like then fry the sausages and finish them in the gravy.

Close-up devilled sausages in a spicy onion gravy with mashed potato and peas.

Serving Suggestions

Sausages and gravy, even devilled gravy, need mash as a side as far as I am concerned.

I’ve used trusty mashed potato in this instance, but celeriac mash or even sweet and earthy swede and carrot mash would work well.

Peas are usually my “green” of choice for a mangers and mash dish, although this works really well with mushy peas too.

Other options include roasted tenderstem broccoli or even something like my garlic green beans.

Overhead devilled sausages in a spicy onion gravy with mashed potato and peas.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 30cm or 12″ frying pan or skillet with a lid.
  • Kitchen tongs, stirring and serving spoons.
  • Small mixing bowl.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or a combination of a measuring jug, cups and spoons.
Devilled pork sausages in a devilled gravy served with mashed potatoes and peas.
Yield: 2 Servings

Devilled Sausages Recipe

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

An old-school devilled sauce is paired with pork sausages in this pretty quick and easy recipe that puts a spin on the classic British dinner of bangers and mash.


For the Sausages:

  • 6 (450g Total) Pork Sausages
  • 1 Tbsp Cooking Oil
  • 200g (1⅓ Cups) Onion
  • 2 Garlic Cloves
  • 2 Sprigs Fresh Thyme
  • 1 Tsp Flour
  • ¼ Tsp Cayenne Pepper
  • 25g (1 Tbsp + 2 Tsp) Lard or Beef Dripping

For the Devilled Gravy

  • 3 Tbsp Worcestershire Sauce
  • 1 Tbsp English Mustard
  • 1 Tsp Marmite
  • 250ml (1 Cup) Beef Stock
  • 50ml (3 Tbsp + 1 Tsp) Brandy (Optional)


  1. Cut the onion in half, peel it and then cut it into 2-3mm (⅛") thick half-moon shapes.
  2. Peel the garlic cloves and finely dice them.
  3. Mix the ingredients for the deviled sauce except the brandy.
  4. Heat a 28cm or 12" frying pan (not nonstick if possible) over a medium-high heat and add the lard.
  5. Throw in the onions and the sprigs of thyme and cook for 10-12 minutes or until the onions begin to soften and just start to colour.
  6. Add the garlic and cook for another minute.
  7. Sprinkle over the flour and the cayenne pepper and cook for another minute stirring constantly.
  8. Turn the heat up high and add the brandy again stirring constantly.
  9. Pour in the deviled sauce that we made earlier stir until everything is combined then reduce the heat to low and we will move onto the sasauges.
  10. Heat the cooking oil in the base of a 30cm or 12" frying pan over a medium-medium high heat and add the sausages, keep them moving for the first minute or two so that the sausages get an even heat all over, then fry them until they get a nice colour all over.
  11. Transfer the sausages to the gravy, and cook over a medium heat until the sausages are cooked through which will take another 10 minutes or so.


Garnish with freshly snipped chives.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1007Total Fat: 79gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 220mgSodium: 2529mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 46g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 8th of February 2024

What have you sprinkled over the sausages?

Brian Jones

Friday 9th of February 2024

Hey Deana. They are garnished with freshly snipped chives, I've added a note on the recipe to make this clearer :)

Skip to Recipe