Recipe Bases

Devilled Sausages

Devilled Sausages

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Just Add

  • 8 (600g)
  • 1 medium (150g)
    onion, sliced
  • 1 medium (150g)
    apple, peeled, cored and sliced
  • 2 tbsp
    tbsp tomato sauce
  • 1pkt
    MAGGI Devilled Sausages Recipe Base

How to Make

Serves: 4 | Preparation time: 10 Minutes | Cooking time: 25 Minutes

  1. Heat frying pan, brown sausages. Add onion and apple, cook 2 minutes.

  2. Add combined tomato sauce 1½ cups (375mL) water and MAGGI Recipe Base, bring to boil, stirring.

  3. Simmer uncovered 10 minutes or until sausages are cooked, stir occasionally.

Serves: 4 | Preparation time: 10 Minutes | Cooking time: 90 Minutes

  1. Preheat oven to 200ºC/180°C fan forced.

  2. Place sausages, onion and apple in ovenproof dish.

  3. Stir in tomato sauce and combined 1 cup (250mL) water and MAGGI Recipe Base, cover. cook 1 1/2 hours or until sausages are cooked through, stir twice during cooking.


Know what’s inside

STOCK POWDER MIX: Sugar, Corn Starch, Flavours (Contain Gluten and Celery), Maltodextrin (From Corn), Yeast Extract, Vegetable Fat and Food Acid (Citric).

WHEAT Flour.

TOMATO: Powder.

SPICES: Mustard and Black Pepper.

GARLIC: Powder.

Contains gluten, celery and mustard.

Manufactured on equipment that also processes products containing soy, milk, fish, shrimp, and lupin.

Nutrition Information

MAGGI Devilled Sausages Recipe Base

Servings Per Pack:  4
Serving Size:  9.3g (POWDER MAKES APPROX. 376g SERVE^)

Average Quantity
per Serving

Average Quantity
per 100 g
% Daily Intake*
Per Serving ^As Prepared
^As PreparedAverage Quantity
per Serving100g
Energy140  kJ1510 kJ27% 2320 kJ
Protein0.7  g7.7 g50% 25.0 g
Fat-total0.2  g2.7 g58% 40.5 g


– Saturated

0.1 g1.1 g78% 18.7 g
Carbohydrate6.8  g74.0 g7% 20.2 g


– Sugars

3.2 g34.4 g13% 11.9 g
Sodium205  mg2200 mg66% 1520 mg

*Percentage Daily Intakes are based on an average adult diet of 8700kJ.
  Your daily intakes may be higher or lower depending on your energy needs.
^When prepared in accordance with recipe instructions.