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Devilled pork sausages in a devilled gravy served with mashed potatoes and peas.
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Devilled Sausages Recipe

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.
Course Main Course
Cuisine British
Keyword deviled sausages, devilled sausages, spicy bangers
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 Servings
Calories 1007kcal
Author Brian Jones

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.
    Devilled Sausages process shot 1 of 9
  • 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.
    Devilled Sausages process shot 2 of 9
  • Add the garlic and cook for another minute.
    Devilled Sausages process shot 3 of 9
  • Sprinkle over the flour and the cayenne pepper and cook for another minute, stirring constantly.
    Devilled Sausages process shot 4 of 9
  • Mix the ingredients for the deviled sauce except the brandy.
    Devilled Sausages process shot 5 of 9
  • Turn the heat up high and add the brandy again, stirring constantly.
    Devilled Sausages process shot 6 of 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 on to the sausages.
    Devilled Sausages process shot 7 of 9
  • 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.
    Devilled Sausages process shot 8 of 9
  • 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.
    Devilled Sausages process shot 9 of 9

Video

Notes

Garnish with freshly snipped chives.

Nutrition

Serving: 1 | Calories: 1007kcal | Carbohydrates: 20g | Protein: 46g | Fat: 79g | Saturated Fat: 27g | Polyunsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 2529mg | Fiber: 2g | Sugar: 9g
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