LYNN BAIN is dialling up the flavour and adding some zing to her humble sausages.
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Devilled is an 18th century term that refers to food that has been seasoned with zingy ingredients.
These ingredients, in the case of modern-day sausages, include things such as paprika and mustard.
With devilled eggs (Americans spell it with a single ‘l’, as in ‘deviled’), the zingy ingredients may include mustard and pepper.
Handy hint one: Keeping it in the devilled family, you could substitute pepper into this recipe instead of paprika. Thinking about it a little more, you can use your favourite ground spices and/or dried herbs such as curry powder, chilli powder or cayenne (for more ‘heat’).
Handy hint two: You could use either a cooking apple or eating apple in this recipe. No apples? You could use a pear instead. Thinking about it, any fruit with a bit of ‘crunch’ to the bite would be ideal.
Handy hint three: Any type of mustard is fine in devilled sausages. However, I prefer the zinginess of hot English mustard and I also increase the mustard quantity to 2 tablespoons in this recipe as my family ‘nurture’ incorporates mustard indoctrination. (Please see last month's Small Farms recipe for my history with mustard.)
Handy hint four: You could soak the dried chilli in the cup of beef stock to allow the chilli to soften. Alternatively, you could simply add the chilli, either whole or as chilli flakes, to the devilled sauce during the cooking process. As long as it gets there by the end. Or you can leave it out if anyone is susceptible to chilli's heat.
DEVILLED SAUSAGES
INGREDIENTS
6 sausages
1 tbsp cooking oil
1 onion
1 apple
½ cup tomato sauce
1 tbsp paprika (smoked or sweet)
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp mustard of your choice
1 dried chilli
1 cup beef stock
Step 1: Peel the onion and then roughly chop. Core the apple (I leave the skin on the apple) and roughly chop. Place the chopped onion and apple to one side until ready to use.
Step 2: Heat the cooking oil in a heavy-based frypan over a medium heat. When the oil is hot, add the sausages to the pan and brown them on all sides.
Step 3: Remove the sausages from the pan and place on a plate to one side. In the pan in which you cooked the sausages, add the chopped onion and apple. Cook until the onion and apple are softened and slightly browned.
Step 4: Return the sausages to the pan containing the onion and apple. Continue to cook for a further three or so minutes — the idea is to ensure that the sausages are cooked in the middle.
Step 5: While the sausages, onion and apple are cooking, pour the beef stock into a large(ish) jug and then add the tomato sauce and paprika.
Step 6: Now add the Worcestershire sauce and soy sauce to the jug. Stir well to combine.
Step 7: Finally, pop the mustard (of your choice) and the dried chilli into the jug . Whisk to combine thoroughly. You've now made your gravy mix.
Step 8: Lower the heat under the frypan containing the sausages, onion and apple. Pour the gravy mix from the jug over the sausages, apple and onion in the medium-heat frypan. Stir gently to combine.
Step 9: Place a lid on the pan and allow to simmer gently for a few minutes to allow the sauce/gravy ingredients to cook through. Then remove the lid to allow the sauce to thicken slightly to a gravy consistency.
Step 10: The completed and presented devilled sausages with mashed sweet potato and steamed kale.
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