Devilled Sausages

Devilled sausages were the 1970s answer to dinner in thousands of New Zealand homes, a recipe handed around in community cookbooks and women’s magazine pages. It’s a thrifty, cheerful dish that turns a packet of humble sausages into something saucy and special.

The sauce is the whole story: tomato sauce, Worcestershire, a little curry or mustard heat, and brown sugar for a sweet edge, simmered until thick and glossy. Served with creamy mashed potatoes, it’s proper old-school comfort food.

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