A lower-calorie way to make Devilled Sausages
Devilled Sausages — with lean sausages, apples and a tangy tomato gravy
Lean sausages are browned and drained before simmering with onion, apple and a sharp tomato-mustard sauce, about 445 kcal per serving.
Prepare wet and firm components separately, remove excess moisture and combine only once each element has the right texture. The finished devilled sausages has clear browned surfaces, a moist centre and no greasy or watery layer.
What changes—and what stays
From with fatty sausages, butter and mashed potato often 650–850 kcal to 445 calories
Choose lean reduced-salt sausages, drain rendered fat and bulk the gravy with apples and vegetables. Mustard, vinegar, tomato, paprika and tart apple give the classic devilled balance.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Choose lean reduced-salt sausages, drain rendered fat and bulk the gravy with apples and vegetables | Mustard, vinegar, tomato, paprika and tart apple give the classic devilled balance. |
How the flavor stays
Mustard, vinegar, tomato, paprika and tart apple give the classic devilled balance.
A cost rule that survives inflation
Apples, onions and carrots make eight small sausages enough for six portions.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 800 glean reduced-salt sausages
- 500 gtart apples
- 500 gonion
- 500 gcarrots
- 700 gtomatoes
- 500 mlreduced-salt stock
- 35 gmustard
- 30 mlapple cider vinegar
- 8 gpaprika
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Brown and drain sausages
Colour sausages slowly, transfer to paper and pour every pool of rendered fat away.
Look for: Skins are brown and the pan has only a thin flavour film.
Step 2 · follow the visible cue
Soften onions and carrots
Cook onion and carrots in the cleaned pan until sweet with light brown edges.
Look for: Vegetables are almost tender and the pan not greasy.
Step 3 · follow the visible cue
Reduce the devilled gravy
Add tomato, stock, mustard, vinegar and paprika and simmer uncovered.
Look for: Gravy coats a spoon and tastes tangy rather than sweet.
Step 4 · follow the visible cue
Add sausage and apple late
Slice sausages, return them with apple wedges and simmer only until safely hot.
Look for: Apple holds shape and no fat floats on the gravy.
Calories at the same serving size
200 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Devilled Sausages within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Devilled Sausages within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Devilled Sausages be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate parts separate until serving. Cool Devilled Sausages within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Devilled Sausages include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Choose lean reduced-salt sausages, drain rendered fat and bulk the gravy with apples and vegetables.
- lean reduced-salt sausages800 g
- tart apples500 g
- onion500 g
- carrots500 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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