Slow Cooker Bangers and Onions
Slow cooker bangers and onions: sausages cooked on sliced onions with beef stock and Worcestershire into a rich onion gravy. Four ingredients, serves 6.
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Ingredients
- 2-3 large onions thinly sliced
- 1 1/2-2 pounds sausages pork or beef
- 1 1/2 cups beef stock
- 1-2 tablespoons Worcestershire sauce
- mashed potatoes for serving
- green peas for serving
Instructions
- Peel the onions and slice them thinly from root to tip so they cook evenly.
- Brown the sausages in a skillet over medium-high heat for 2 to 3 minutes per side to build flavor.
- Spread the onions evenly in the bottom of the slow cooker and set the sausages on top, in a single layer if possible.
- Mix the beef stock and Worcestershire sauce and pour it evenly over the sausages and onions.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the onions are soft and the sausages reach 160F.
- For a thicker gravy, take the lid off for the last 30 minutes, or mash some of the onions and stir them back into the sauce.
- Taste and adjust the seasoning, then serve hot with the onions and gravy spooned over the sausages.
Notes
Sausages must reach 160F. Refrigerate leftovers within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165F, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 462kcalCarbohydrates: 8.6gProtein: 25.9gFat: 35.8gSodium: 1171mgFiber: 1.1gSugar: 4.4g
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