Want to change up your devilled sausages? Try this tasty twist for a quick and easy week night dinner.
30 mins
Serves 4
Medium
what you need
1 pack Three Aussie Farmers Farmhouse Pork Sausages
1 brown onion, sliced
1 apple, cored, peeled and sliced
1 clove garlic, crushed
1 cup apple cider
250ml beef stock
1 tsp. cornflour
400g can tomatoes, chopped
¾ tsp. smoked paprika
2-3 sprigs fresh thyme
2 Tbsp. Worcestershire sauce
1 tsp. dark soy sauce
1 Tbsp. Dijon mustard
Salt & pepper, to taste
1 Tbsp. fresh parsley, chopped
how to make it
Twist the sausages in the middle to make two smaller sausages.
Heat a large fry-pan to med-high heat, then cook sausages until browned on all sides, keeping them linked. Remove from the fry-pan and slice sausages into individual chipolatas, then set aside.
In the same fry-pan, cook onions in the leftover sausage fat. Add apples and continue to cook until they begin to turn golden.
Add garlic and fry for 1-2 mins before adding cider, the simmer until reduced by half.
Combine beef stock and cornflour in a jug and mix until smooth. Add to the fry-pan, with tomatoes and stir until mixed through.
Add smoked paprika, thyme, Worcestershire sauce, soy sauce and mustard and stir until smooth.
Return sausages to the pan with any juices, and bring to a simmer.
Remove from the heat when the sauce has thickened and the sausages are cooked through.
Garnish with fresh parsley.
Serve & enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
