Could someone please post recipe for the above out of her Homemade Happiness cookbook. I am not sure what her book is like as left NZ long before she came about but SIL says that is the best deviled sausages she has had.

Edited by marcs at 10:58 pm, Thu 11 Jul

marcs - 2019-07-11 22:57:00

A Very highly rated recipe, on many places, but heck it took a while to find it!
Now I have a craving for them... lol.

Annabel Langbein Devilled Sausages Recipe
Devilled Sausages
This classic meal is great served with mashed potatoes and lightly cooked green veges. If you're cooking for kids, tone down the cayenne to suit their taste.

Prep time:10 mins Cook time:40 mins Serves:4

Ingredients:
• 6-8 good-quality pork sausages or other good-quality sausages
• 2 Tablespoons neutral oil
• 2 large onions, halved and thinly sliced
• 2 cups beef stock
• 2 Tablespoons worcestershire sauce
• 2 Tablespoons tomato paste
• 2 Tablespoons fruity chutney or pickle
• 2 Tablespoons dijon mustard
• 2 Tablespoon soft brown sugar
• ¼ teaspoon cayenne pepper, or more to taste
• 2 teaspoons thyme leaves
• salt and ground black pepper, to taste

Method
Prick sausages and cook in a heavy-based frypan over medium heat or in an oven preheated to 200ËšC fanbake until browned all over (20 minutes).
While sausages are cooking, heat oil in a large pot, add onions to the pan and cook over medium-low heat until onions are very soft and starting to brown (12 minutes).
Stir in all remaining ingredients except sausages and simmer gently over low heat for 15 minutes. Add browned sausages and simmer another 10 minutes. Taste and adjust seasonings if necessary. Serve hot.
TIP
You can also make this meal in a slow cooker
.

Edited by autumnwinds at 12:06 am, Fri 12 Jul

autumnwinds - 2019-07-12 00:05:00

Way better devilled sausages from Homemade Happiness (page 84) by Chelsea Winter

Shopping List
Ingredients
Notes (0)
Reviews (0)
pork sausages
ground coriander
garlic
leeks
onions
tomato paste
canned tomatoes
malt vinegar
Worcestershire sauce
chicken stock
chutney
wholegrain mustard
mixed spice (UK)

Thats the ingredients will post a photo of the recipes you may have to enlarge it to read the quantities

petal1955 - 2019-07-12 14:24:00

https://www.facebook.com/ChelseaWinterDelicious/posts/these-
are-the-best-sausages-we-have-ever-had-omg-you-totally-smash
ed-this-recipe/915548735219128/

petal1955 - 2019-07-12 14:26:00

Thanks petal - you've inspired me to dig out my Chelsea Winter book and give these a try.
I recently made Annabel Langbein's recipe but I thought they were quite bland and just meh - I wouldn't bother again

pure.blonde - 2019-07-12 16:34:00

Can't even read that photo. Pure.blonde would you mind posting the recipe for me please.

marcs - 2019-07-12 18:03:00

Olive Oil for cooking
12 good quality pork sausages
25g butter
2 onions sliced
1 leek out leaves removed, thinly sliced
5 cloves garlic, roughly chopped
3 tsp ground coriander
1&1/2 cupsreduced salt chicken stock
1 x 400grm can chopped tomatoes in juice
1/2 cup fruit chutney
1/4 up tomato paste
1TBSP worcestershire sauce
1 TBSP wholegrain mustar
1/2 tsp mixed spice
1 TBSP malt vinegar
2 tsp brown sugar
1 TBSP cornflour mixed with 2 TBSP water
salt and freshly cracked pepper

petal1955 - 2019-07-15 13:44:00

METHOD
Preheat oven to 160 Degrees fan bake
heat a little olive oil in a large frying pan over a medium heat. Prick the sausages a couple of times and add to the pan to brown all over, then set aside in a large casserole dish.

Tip any excess fat from the pan. Add butter, 1 TBSP olive oil and the onion and cook for another 10 mins until soft. Add the garlic and coriander, and continue to cook for another 2 mins. Add the chicken stock, tomatoes,, chutney, tomato paste, worcestershire sauce, mustard, mixed spice, vinegar and sugar. Simmer for a few minute, then stir through the cornflour mixture. When thickened pour over sausages.
Cover with foil and bake for 30 minutes. Remove the foil and cook for another 25 mins.

Remove from oven and season to taste with salt and pepper. serve with mashed potatoes or kumara, cous cous or pasta.

petal1955 - 2019-07-15 13:49:00

Thank you so much Petal. I shall try it out.

marcs - 2019-07-15 22:51:00

As an aside - here are 3 'quick keys' for typing in the figures for 1/4, 1/2 etc which I use a lot when typing out recipes.
Hold down the 'Alt' key and type these numbers:
1/4 - Alt 0188 = ¼
1/2 - Alt 0189 = ½
3/4 - Alt 0190 = ¾
It probably isn't any quicker but takes up less space if that is required!

nzhel - 2019-07-15 23:52:00

Petal is that the actual Chelsea W recipe?

lisa7 - 2019-07-16 16:49:00

Made Chelsea's recipe last night and it was delicious!

nzhel - 2019-07-18 14:04:00

marcs wrote:

Can't even read that photo. Pure.blonde would you mind posting the recipe for me please.

Sorry - I was meant to get back to you, life is crazy busy at the moment!

I can also recommend Chelsea Winter's Spaghetti Bolognese which is on the menu for us tonight with pasta and garlic bread! It takes a bit of time but so full of veges and flavour I find if I prep everything first it's easier, and I double the recipe and throw in extra veges with a bag of spinach at the end (it will use a whole bottle of red wine!) so that I can freeze a few meals which make easy delicious mid week meals.

But I must make her Devilled Sausages ........

pure.blonde - 2019-07-18 15:51:00

I may have to think about buying her book but over the years I have collected so many and barley use them. I have my go to books. I have Jo Seagars collection but I don't like her baking. She makes things too sweet. I have one of Annabel Langbiens's but have never made anything out of it which just makes me wonder if the Chelsea Winter book will collect dust on the shelf as well. If I find them for $10 here in Auz I might consider it.

marcs - 2019-07-18 16:00:00

I made Alison Holst's Devilled sausages last night with some minor changes, whole grain mustard instead of dry, stock instead of water and I browned the sausages. No tomatoes in this recipe, apples instead.
Serve with potatoes simmered for 15 mins, shaken in the pot then baked in the oven drizzled with EVO and leeks finely sliced, cooked in a pot with some butter, salt, and just enough water.
It was a nice meal one I haven't made for a long time.

linette1 - 2019-07-20 15:41:00

lisa7 wrote:

Petal is that the actual Chelsea W recipe?

Yes it is

petal1955 - 2019-07-21 06:44:00

linette1 wrote:

I made Alison Holst's Devilled sausages last night with some minor changes, whole grain mustard instead of dry, stock instead of water and I browned the sausages. No tomatoes in this recipe, apples instead.
Serve with potatoes simmered for 15 mins, shaken in the pot then baked in the oven drizzled with EVO and leeks finely sliced, cooked in a pot with some butter, salt, and just enough water.
It was a nice meal one I haven't made for a long time.

I have usually been disappointed in Alison Holsts recipes. as I find them too bland ... they were great for the 1970s but not for today IMO... but to each their own... I wonder sometimes at what our parents, grandparents ate that we would not even stomach today.

karlymouse - 2019-07-26 23:47:00

karlymouse wrote:

I have usually been disappointed in Alison Holsts recipes. as I find them too bland ... they were great for the 1970s but not for today IMO... but to each their own... I wonder sometimes at what our parents, grandparents ate that we would not even stomach today.

I'm inclined to agree with you in general however the devilled sausages are an exception in my opinion and as you say each to their own.
I find that tomatoes can be too acidic and a bit monotonous in some dishes.

linette1 - 2019-07-27 23:57:00

linette1 wrote:

I'm inclined to agree with you in general however the devilled sausages are an exception in my opinion and as you say each to their own.
I find that tomatoes can be too acidic and a bit monotonous in some dishes.

I found a recipe in my mothers book (she was born 1911) that talked about baked steak... you smothered the raw meat in a mixture of things... mainly mustard etc... and baked it and suprisingly when I made it - it came out something like a mild barbeque flavoured meat... not that I would usually cook meat without searing it first in a casserole. They were simpler times and garlic was unheard of...or tinned tomatoes etc...

Edited by karlymouse at 1:10 am, Sun 28 Jul

karlymouse - 2019-07-28 01:09:00

petal1955 wrote:

Yes it is

Thanks for that. Partner made these last week, everyone thought they were delicious.

lisa7 - 2019-07-29 09:08:00

karlymouse wrote:

I have usually been disappointed in Alison Holsts recipes. as I find them too bland ... they were great for the 1970s but not for today IMO... but to each their own... I wonder sometimes at what our parents, grandparents ate that we would not even stomach today.

tripe.

babyluthi - 2019-08-20 20:49:00

linette1 wrote:

I made Alison Holst's Devilled sausages last night with some minor changes, whole grain mustard instead of dry, stock instead of water and I browned the sausages. No tomatoes in this recipe, apples instead.
Serve with potatoes simmered for 15 mins, shaken in the pot then baked in the oven drizzled with EVO and leeks finely sliced, cooked in a pot with some butter, salt, and just enough water.
It was a nice meal one I haven't made for a long time.

If I’m making Devilled Sausages, Alison Holst’s recipe is the one I always use, it’s delicious. Her ‘Stretched Sausage’ recipe, in the same book is a tasty one as well. Tastes have evolved I guess due to travel, immigration and a wider array of foodstuffs now available, it’s all good.

strowan1 - 2019-08-21 12:47:00

Yes strowen I like her recipe and there are some others that are just as good as any and are straight forward and easy which we all like at times.

The recipe I made the mistake of making without thinking was one of Simon's "Satay meatballs" and the onion was overpowering - the thing is I always sauté onions but this one time I must have been distracted and just followed his recipe.
They were really awful and have put me off anything with peanuts or peanut flavour but others might have enjoyed them. The dog ate them.

linette1 - 2019-08-21 16:01:00