Devilled sausages
An easy one pot dish. Devilled food was first made in Georgian times and means to add a sharp, spicy note to the food. Add the cream to make a quick sauce and serve with mashed potatoes.
Small onion, thinly sliced
Small glass of white wine
1 tablespoon white wine vinegar
1 tablespoon redcurrant jelly or tomato puree
Good shake of Worcestershire sauce
1 teaspoon mustard (English or French)
Pinch of cayenne pepper (or more epending on how hot you want the dish to be)
3 - 4 tablespoons of double cream
Salt and black pepper
Method
Heat some oil in a heavy frying pan and slowly cook the sausages for about 10 minutes, turning once
Add the onions and cook for a further 10 minutes until the sausages and onions are cooked
Turn the heat to high, add the white wine and vinegar to deglaze the pan, scrape any burnt bits from the base of the pan and bubble to reduce
Add the redcurrant jelly or tomato puree, Worcestershire sauce, mustard and cream.
Heat for 2 - 3 minutes until the sauce has reduced
Taste and add cayenne pepper, salt and black pepper
Serve with mashed potato and green vegetables
Suggested Sausages
Plain pork sausages