Tough to make this one photogenic, so I submit a picture of my cat in the same position as a sausage to help matters.
I grew up in New Zealand having devilled sausages regularly on the dinner rotation, from a packet mix. Now I live somewhere where the packet mix is unavailable, so I’ve had to get creative.
I looked at a few different recipes and also went by taste. It turned out more or less:
Sear a few nice pork sausages and set aside (not fully cooked)
In the same pan, sauté two sliced onions and some garlic
Add 1 cup of beef stock mixed with a teaspoon of cornflour, a can of crushed tomatoes, 2 tablespoons of chutney (homemade tomato chutney, in my case), a tablespoon of mustard, 2 tablespoons of Worcestershire sauce, a tablespoon of apple cider vinegar, ground cumin, coriander, cayenne pepper, salt and pepper all to taste. Return the sausages to the pan and simmer 15-20 minutes. Serve over mashed potatoes.
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Tough to make this one photogenic, so I submit a picture of my cat in the same position as a sausage to help matters.
I grew up in New Zealand having devilled sausages regularly on the dinner rotation, from a packet mix. Now I live somewhere where the packet mix is unavailable, so I’ve had to get creative.
I looked at a few different recipes and also went by taste. It turned out more or less:
Sear a few nice pork sausages and set aside (not fully cooked)
In the same pan, sauté two sliced onions and some garlic
Add 1 cup of beef stock mixed with a teaspoon of cornflour, a can of crushed tomatoes, 2 tablespoons of chutney (homemade tomato chutney, in my case), a tablespoon of mustard, 2 tablespoons of Worcestershire sauce, a tablespoon of apple cider vinegar, ground cumin, coriander, cayenne pepper, salt and pepper all to taste. Return the sausages to the pan and simmer 15-20 minutes. Serve over mashed potatoes.
Looks good!
Is that peronies sausage?