Devilled Sausages

Although I haven't done this recipe for quite a while, I did used to. It's a cheap but really tasty sausage meal that you could serve with mashed or jacket potato, veggies or macaroni.

8-12 sausages (500-600g) - Beef sausages are good but also works well with pork

4 tbsp brown sugar

1 tbsp cornflour

1 tsp cumin

1 tsp dry mustard

1 tsp celery salt (this is on the recipe list but I never had it!)

1/4 tsp salt

1 tbsp soy sauce

1 tbsp wine vinegar

2 tbsp tomato paste

1 cup water

1 large onion

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Turn the overn to 180C.

Mix together the sugar, cornflour, cumin, mustard, salt in a jug. Add the liquids and mix until its not lumpy.

Chop the onion (I usually do half moons, not chopped finely). Alison Holst puts the sausages in one layer in a dish or roasting pan with the onions and liquid, covers and bakes at 180C for 1 hour.

I have nearly always cooked this on the stove top by browning the sausages and onion first in oil, then adding the liquid, putting a lid on and letting it simmer for about 20 mins to make sure the sausages are cooked. Take the lid off for a time to finish cooking and get the sauce to thicken.