Deviled Sausages

My hubby is not a great one for experimenting with new meal ideas or flavours so we tend to stick to the same sort of meals.

Sometimes when you want to cook up a meal a little different from the meat, potato and two vege you reach for a packet mix to add flavour and something more exciting for dinner. You might follow the recipe or maybe boost a simple meat meal to something more exciting in taste. As much as I have used these I’m never quite sure what is in the mixes so I like to make the dish from scratch using my own ingredients and adapting them to our tastes.

The deviled sausages mix I have used in the past is an easy one to copy and bring in the spices you like. The prepared tomato ‘n chilli mustard is from a jar from Nanric Road, a New Zealand company but any mustard would do. You can really add or omit to get the flavour you like.

Now I don’t really like the name of this dish, but at least we all know what I’m talking about!

Ingredients
1 Tbsp. of olive oil for frying
6 pork sausages
I onion thinly slices
1 clove garlic crushed
I apple halved, cored and sliced thinly
1 tsp chicken stock powder
½ cup tomato sauce
2 tsp Worchester sauce
1 tsp of prepared tomato ‘n chilli mustard
½ tsp ground cumin
½ tsp coriander
1 tsp curry
1 Tbsp. brown sugar
1 cup water
½ cup of corn
1 Tbsp. cornflour

Preheat oven to 180°C
Heat oil in a frying pan and fry the sausages until just turning brown on all sides.
Remove to a plate.
Add the sliced onion to the pan and cook until nearly transparent but not browned.
Add crushed garlic and apple and cook for a couple of minutes just to soften but not brown.
Mix together the stock, sauces, spices and brown sugar then gradually stir in the water.
Pour into pan and mix with the other ingredients for a couple of minutes.
Cut sausages – I like to cut them into four pieces but you can do thirds or just in half. (Or even keep them whole).
Place sausages into a casserole dish and add the mix from the pan stirring all gently and sprinkle corn over the top.
Cover and cook in oven for 30 minutes.
Mix the cornflour with a little water to make a smooth paste and stir into casserole.
Cook a further 10 minutes and then remove from oven.
Let stand for a few minutes just to cool a little and thicken.
Serve with steamed rice, boiled or mashed potatoes.
You could add/substitute peas or beans to the casserole