I thought I’d share a recipe with you for these Healthy Homemade Devilled Sausages given that my Healthy Homemade Curried Sausages is by far the most popular recipe on my site.
Classic family meals always seem to be well loved by everyone. Maybe it’s because you have fond memories of eating them as a child with your family or maybe you just can’t beat those classic flavours. I guarantee that these healthy homemade devilled sausages will disappear from the table when you serve them because they tick all the boxes in the flavour department.
When most people make devilled sausages they usually grab one of those meal bases you see in the supermarket. You might do the same because it’s what your parents always did. Maybe you do because they’re just so convenient. The thing is that those meal bases are often really high in sodium and added sugars. These are two things that we need to be mindful of in the foods we consume. For example, a popular brand sold here in Australia has 794mg sodium per 100g (you should be aiming for foods under 350-400mg/100g).
This version of healthy homemade devilled sausages can be pulled together with some simple pantry staples in under 30 minutes. I promise you’ll be wondering why you ever needed those meal bases.
You could serve this up to your family
– with mashed potato
– over some brown rice
– with extra steamed vegetables
– next to a green salad and crusty bread
Looking for some other family favourite meals to try?
Healthy Homemade Devilled Sausages
- 1 tbsp olive oil extra virgin
- 12 thick pork sausages
- 1 leek, sliced thinly or a brown onion, diced
- 1 granny smith apple, peeled, cored and sliced thinly
- 1 tsp minced garlic
- 1 cup beef stock or broth
- 1 tsp arrowroot or cornflour
- 400 gram tin diced tomatoes
- 2 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 1 tsp salt-reduced tamari or salt-reduced soy sauce
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 1 cup frozen peas
- salt & pepper
Place the arrowroot (or cornflour) into a jug with 1 tbsp of the stock and whisk until dissolved. Add the rest of the stock and whisk until combined. Set aside.
In a small bowl whisk together the dijon mustard, tamari, smoked paprika, worcestershire sauce and sugar. Whisk to combine and set aside.
Heat half the olive oil in a large deep frypan or casserole on medium-high heat. Add sausages and cook for 1-2 minutes on each side until golden brown (they don’t need to be cooked through). Remove sausages and set aside.
Add the remaining olive oil along with the leek (or onion) and garlic. Fry for 3 minutes or until starting to soften. Add in the sliced apple and fry for a further 2 minutes.
Add in the beef stock mixture along with the tomatoes and bring to a simmer. Then add in the mustard mixture and stir to combine. Season with salt and pepper if using.
Place the sausages back into the sauce along with the frozen peas. Bring to a simmer until sausages are cooked through, approximately 5-7 minutes.
Recipe is adapted from here.
Chelsea is a mum of two and a university qualified nutritionist. She works with families to help combat fussy eating and create stress-free mealtimes. She is passionate about a balanced approach to nutrition and believes all food is there to be enjoyed. You can work with Chelsea here or follow her on Facebook and Instagram for more helpful tips and advice.