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!
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 far as I can remember; they appear here all of the time, and I even have instructions for making homemade sausages.
I think that they are gloriously versatile. I have them in everything from sausage curry and honey and mustard glazed sausages to beef sausage tray bake and even vegetarian Glamorgan sausages.
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, devilled chicken thighs and devilled mackerel recipes.
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 magical.
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.
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.
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.
- Hob/Stovetop.
- 30cm or 12" frying pan or skillet with a lid.
- Kitchen tongs, stirring and serving spoons.
- Small mixing bowl.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Devilled Sausages Recipe
Ingredients
For the Sausages:
- 6 Pork Sausages 450g Total
- 1 tablespoon Cooking Oil
- 1 Large Onion 200g
- 2 Garlic Cloves
- 2 Sprigs Fresh Thyme
- 1 teaspoon Flour
- ¼ teaspoon Cayenne Pepper
- 25 g Lard or Beef Dripping 1 tablespoon + 2 teaspoon
For the Devilled Gravy
- 3 tablespoon Worcestershire Sauce
- 1 tablespoon English Mustard
- 1 teaspoon Marmite
- 250 ml Beef Stock 1 Cup
- 50 ml Brandy (Optional) 3 tablespoon + 1 teaspoon
Instructions
- Cut the onion in half, peel it and then cut it into 2-3mm (⅛") thick half-moon shapes.
- Peel the garlic cloves and finely dice them.
- Heat a 28cm or 12" frying pan (not nonstick if possible) over a medium-high heat and add the lard.
- 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.
- Add the garlic and cook for another minute.
- Sprinkle over the flour and the cayenne pepper and cook for another minute, stirring constantly.
- Mix the ingredients for the deviled sauce except the brandy.
- Turn the heat up high and add the brandy again, stirring constantly.
- Pour in the deviled sauce that we made earlier, stir until everything is combined, then reduce the heat to low, and we will move on to the sausages.
- 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.
- 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.
Deana
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 :)