Cuisine – Devilishly good

Thank you to those readers who stop me to talk about the recipes and let me know that you are waiting for the next one to come out. A fellow early morning swimmer asked me the other day when the next recipe was due and could this one please be a meat dish. Tricky thing that, as we aren’t a big meat eating family, maybe once or twice a week tops. But then I had a hankering for a creamy mash slathered in gravy – such a delicious combination. This reminded me of one of my favourite ways to have sausages when it’s not really BBQ weather – devilled sausages. This is a great recipe for pork sausages, with the addition of apple to the flavoursome onion gravy. The recipe can also easily be made gluten-free as there are now  good gluten-free sausages available. If you do this, make sure that the soy sauce, stock and cornflour are also gluten-free.

Devilled Sausages

Serves 4

1 Tbsp olive oil
8 sausages
1 large onion, sliced
1 clove garlic, crushed
1 Granny Smith apple, cored and sliced
1 Tbsp soy sauce
1 cup stock
1 Tbsp maize cornflour
2 Tbsp water or red wine
Salt and pepper

Heat the oil in a large pan over a medium heat. Add the sausages and brown all over if pre-cooked (see note below) or allow to cook through if raw. Add the onion and garlic and cook until the onion is soft and just starting to brown. Add the apple, soy sauce and stock. Bring to the boil. Mix together the cornflour and water/red wine, then add to the gravy while stirring. Simmer to thicken, add more cornflour/water if needed. Season with salt and pepper. Serve with mashed potato or kumara, to soak up all the lovely gravy, and steamed seasonal vegetables.

Note: Pre-cooked sausages are simple to do and it makes BBQ or any subsequent cooking of the sausages much easier. Put the sausages into a large pot and fill with enough cold water to cover the sausages. Put a lid on the pot and bring slowly to the boil. Take off the lid and boil for 10 minutes. Drain and leave to cool. If you have enough freezer space, you can spread the sausages on to oven trays, freeze and then bag up. Doing this will ensure they don’t stick together, making it easy to take out the required number any given meal.

Nicole Wilson
nicole@nutritionkitchen.co.nz