This Homemade Burger Sauce genuinely couldn’t be simpler to make. What’s best is you’ve most likely got every one of the fixings available as of now!
See, I’m an outright sucker for Big Mac sauce, I truly am. In any case, when you begin making your own burger sauce I guarantee you’ll won’t ever return. It’s smooth and velvety, yet tart and overflowing with flavor.
A great deal of plans utilize minced pickles or pickle relish in the sauce, however again I incline toward a smoother sauce. You can sub the pickle juice for minced pickles and some kind of sharpness (ideally white vinegar) or simply pickle relish.
It genuinely is just about as simple as consolidating in a bowl and Bob’s your uncle. I do suggest allowing the sauce to rest in the ice chest prior to serving, just to permit the flavors to wed together. This additionally helps on the off chance that you have dried onion to permit it to relax into the sauce.
Burger sauce is extraordinarily simple to redo as well, so don’t hesitate to change to your tastebuds. I.e for a more smooth sauce add more mayo, a better sauce add a squeeze more sugar, or a more ‘tart’ sauce add a scramble greater causticity and so forth.
Ingredients:
- 12 Pork Sausages
- 1 cup / 250ml Beef Stock
- 1x 14oz/400g can of Chopped Tomatoes
- 2 tbsp Worcestershire Sauce
- 1 tbsp Mustard (English or Dijon)
- 1 medium Onion, sliced
- 1 Apple, cored, peeled and sliced (see notes)
- 1 clove Garlic, minced
- 1 tsp Cornstarch/Cornflour
- 1 tsp Dark Soy Sauce
- 3/4 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper (or to taste)
- 2-3 sprigs of Fresh Thyme
- Salt & Black Pepper, to taste
- Olive Oil, for frying
Instructions:
- Fry sausages in a dash of oil over medium heat until browned on the outside and cooked through the centre. Remove from pan and place to one side.
- Fry onions in the leftover sausage fat until they begin to soften, then add in apple. Continue frying until both begin turning golden, then add in garlic and fry for 1-2mins longer.
- In a jug, combine beef stock and cornstarch/cornflour until lump free. Pour in the pan with tomatoes and stir until smooth and evenly combined.
- Add in smoked paprika, cayenne pepper, thyme, Worcestershire sauce, soy sauce and mustard. Check for seasoning/spice and adjust accordingly.
- Add sausages back to the pan (with any juices in the bowl) and simmer until the sauce has thickened and the sausages are piping hot all the way through.
Notes:
- Apple – You can use red or green apples depending on your flavour preference. Sweeter varieties of apple will balance out the spice in the sauce and also balance out the deep tangy flavours of the Worcestershire sauce and mustard. Green apples with add to the powerful flavours in the sauce. You can also use a combo of both!
- What to serve with Devilled Sausages – For me it’s always gotta be a dollop of creamy mash. But rice also works perfectly. As does a big chunk of buttered bread.
- Storage/Leftovers/Make Ahead – Allow to completely cool then tightly cover in the fridge for 2-3days. I usually reheat back on the stove (adding a splash of water to loosen up the sauce if needed) on a low heat until the sausages are piping hot through the centre again. Upon reheating, the apple slices might go slightly mushy, so if you want to avoid that just remove them and stir them in at the last second to heat them up.
- Calories – whole dish split between 4 people. No sides.
