Teufelswurst Recipe | Cooking with Nana Ling

Subtly sweet, slightly spicy and oh so delicious. Despite the name, these Devilled Sausages will take you straight to food heaven!

What are devil sausages

Since the 17th century, “devilish” or “devilish” has been a culinary term to describe something cooked with spices, spices, and spices — often mustard and cayenne or paprika.

You may have heard of devil’s ham or devil’s sausages, which seem to be more popular than the sausage dish. But I’m not sure why they’re more popular – while the egg and ham dishes are great, devil’s sausages are also incredibly tasty and so easy to make.

Today’s Teufelsbratwurst is a one-pot sausage casserole with lots of spices and spices along with some sort of tomato ingredientand has evolved from the simpler recipes we enjoyed in the early to mid-20th century.

Early Australian Devilled Sausages Recipes

The best recipe for Teufelswurst

This recipe is based on those earlier recipes, but includes other ingredients that are commonly found in recipes today.

I modified the recipe like this:

• has just the right balance of sweet and spicy
• creates a lot of that stickier sauce
• can be made with ingredients you have on hand or can easily obtain
• is easy to follow and recreate.

Ingredients for Teufelswurst

Okay, so you’re still reading and getting more and more eager to make this dish…yay!

You won’t regret it (especially if you’re already a fan of Curry Sausages or Bangers ‘n’ Mash).

Here’s what you need:

• 8 thin sausages (pork or beef)
• 1 medium onion
• beef broth
• cornmeal
• olive oil
• Mustard
• Worcester sauce
• Tomato sauce
• Tomato chutney (You can substitute extra tomato sauce, but the chutney adds something wonderful!)
• Apple Cider Vinegar
• Salt and pepper.

Make Devil Sausages

1. Fry the sausages (and sort the side dishes)

You’ll need a large skillet and about 15 minutes to set it on the table.

It’s also wonderful served with mashed potatoes or rice, so make it happen.

Begin by cooking the sausages over medium-high heat until cooked through and browned.

And I have two important tips here.

First buy good sausages from the butcher. Supermarket sausages just aren’t the same.

And if you use good sausages, here’s the next tip. It is absolutely not necessary to pierce the sausages with a fork. Your sausages won’t explode unless you pierce them, and they’ll stay juicier.

After cooking, remove the sausages from the pan and set aside.

2. Boil the onions

Slice the onions and add to the pan. Cook over low to medium heat until translucent.

Leave the onions in the pan for the next step.

3. Add the broth

Next, add cornmeal to the broth, then pour into the pan.

Simmer for 2 minutes or until the mixture starts to thicken.

4. Add the spices and spices

Add the remaining ingredients to the pan and stir.

Now simmer for about a minute.

5. Put the sausages back in the pan

Then cut the sausages diagonally into 3 pieces. return to the pan and simmer again for a few minutes.

Check the taste and add a little more salt and pepper if needed.

Frequently asked questions about recipes

Q. Can I freeze devil sausages?

Absolutely! This dish is perfect for freezing. Freeze it for up to a few months and pull out when you’re just too tired to cook.

Q. What should I serve this with?

My favorite is a creamy mashed potato. But rice is good too.

Q. What’s the green stuff on top?

It’s fresh thyme – add it if you have it, or some parsley.

Q. Do you have any other recipes like this one?

Yes, look at my family meals.