Serves: 4-6 people
Prep time: 15 mins
Cook time: 6-7 hours on low / 3-4 hours on high
Ingredients:
- 4-5 Italian sausages or beef sausages • 4 large potatoes, peeled and cut into 1-inch cubes • 1 large yellow onion, sliced • 150g / 5 oz bacon or pancetta, diced and pre-cooked until crispy • 2 cups chicken or beef broth • 2 garlic cloves, minced • 1 tsp dried thyme • 1 tsp dried rosemary, optional • Salt and black pepper to taste • 1 tbsp olive oil • Fresh parsley for garnish, optional
Instructions:
- Brown the sausages: Heat olive oil in a skillet over medium-high heat. Sear the sausages on all sides until golden brown, about 3-4 minutes. They don’t need to be fully cooked through. Set aside. 2. Layer the slow cooker: Place the cubed potatoes, sliced onion, and minced garlic in the bottom of your slow cooker. Season with salt, pepper, thyme, and rosemary. Toss to coat. 3. Add sausage & bacon: Nestle the browned sausages on top of the potatoes. Sprinkle the crispy bacon pieces all over. 4. Add broth: Pour the chicken or beef broth over everything. The liquid should mostly cover the potatoes but not completely submerge the sausages. 5. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the sausages are cooked through to 160°F / 71°C. 6. Serve: Taste and adjust seasoning. Garnish with fresh chopped parsley. Serve hot with crusty bread to soak up the broth.
Tips:
- For extra flavor: Add 1 tbsp Dijon mustard or 1/2 cup white wine with the broth. • No slow cooker? Bake covered in a Dutch oven at 325°F / 165°C for 2-2.5 hours. • Want it thicker? Remove 1 cup of the cooked potatoes, mash them, and stir back in during the last 30 mins.
