Devilled Sausages

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Serves 4-6

TIPS:
  • Swap out the celery for a green of your choice, leek is good if you’ve got plenty over winter.
  • Experiment with other fruit as well over winter, a tamarillo or two is also perfect instead or alongside the apples or peaches.
  • Pork sausages work well too with the apple.


INGREDIENTS

  • 1/4 cup brown sugar
  • 1 Tbsp cornflour
  • 1/4 tsp salt
  • 1 Tbsp Barker's Best Balsamic Mint Sauce
  • 1 Tbsp soy sauce
  • 8-12 NZ lamb sausages (approx 700g)
  • 1 can chopped tomatoes (400g)
  • 1 large onion
  • 1 stick celery (chopped)
  • 1 can peaches (400g, slightly drained) or use 1-2 Granny Smith apples, chopped.
  • Mash to serve 

METHOD

  1. Place sugar, cornflour and salt into your slow cooker or crock pot. Add the mint sauce and soy sauce and stir until smooth.
  2. Separate sausages and brown in a little oil for a few minutes in a heavy-based fry pan. Place into the crock pot in the liquid with the tomatoes.
  3. Chop the peeled onion length-wise and brown in the fry pan you used previously. Add browned onion, celery and peaches (or apples) to the crock pot, and stir into the mixture.
  4. Cook for 8 hours on the slow cooker or crockpot low setting.
  5. Serve on creamy mash with the sauce drizzled over. 

 

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