{Devilled Sausages}

This is another retro recipe we love, although we grew up eating the one that comes out of a maggie packet this one is nicer, much nicer and I've added a bulb of fennel to jazz it up a bit. We are a bit snobby about sausages and only eat one kind which we get from the farmers market, its a chicken cheese and chive one, but you can use your favourite sausage any sausage will do, a spicy one would be good, its a great dinner on a cold day after being out for a walk in the fresh air, served on mash.

 I've posted this today after a request over at Toast and Life for crockpot recipes, Rhiannon has the coolest crockpot I have ever seen, I have extreme crockpot envy, I bet its hosted many a devilled sausage in its time.

...the little devils

600g sausages

1 tbsp olive oil

2 cloves garlic

2 onions sliced in wedges

2 apples sliced in wedges
1 bulb fennel sliced in wedges

1 tin chopped tomatoes

1/4 cup tomato sauce

1/4 cup barbeque sauce

2 tbsp brown sugar

2 tbsp malt vinegar

Panfry your sausages till browned, remove and add the onions, apples and garlic to the pan and cook till soft and gently golden. Either leave the sausages whole or chop them into big chunks and pop them into your crockpot along with the onion and apples. 


Mix together the tinned tomatoes, tomato and barbeque sauces, brown sugar and vinegar, pour over the top and give it a mix around. Pop the lid on and cook for as many hours as you like but at least four. (You can also cook this in a casserole dish with a lid for 1 hour in the oven at 180).