Amish Sausage and Green Beans Slow Cooker

Amish Sausage and Green Beans Slow Cooker. This slow cooker 4-ingredient Amish sausage and green beans makes a warm, cosy dinner. It reminds me of church potlucks and long summer days on the farm. The recipe uses plain, thrifty cooking: fresh green beans, tasty sausage, some potato for filling, and a little broth to bring everything together. By dinnertime your kitchen smells like home, and the pot empties fast.

A simple slow-cooker meal with green beans, sausage, and potatoes that tastes like summer farms and Sunday potlucks. Layer fresh beans, quartered potatoes, broth, and raw sausage in the crock, then cook until tender. Serve with bread or rolls to soak up the savory juices for a cozy, easy family supper.

Servings: 4

Ingredients

• 1 1/2 pounds fresh green beans, ends trimmed

• 12 ounces small red potatoes, quartered

• 1 cup low-sodium chicken broth

• 1 1/4 to 1 1/2 pounds raw pork sausage links (about 6–8 links)

Amish Sausage and Green Beans: Directions

1. Rinse the green beans under cool water and snap or trim off the stem ends. Pat them dry with a clean towel.

2. Scrub the small red potatoes and cut each into quarters. You do not need to peel them.

3. Put the quartered potatoes in an even layer on the bottom of a 5- to 6-quart slow cooker.

4. Spread the trimmed green beans evenly over the potatoes. They might look too full at first, but they will shrink as they cook.

5. Pour the chicken broth over the beans and potatoes so there is a shallow amount of liquid in the bottom.

6. Lay the raw sausage links on top of the green beans in a single layer, letting the juices drip down as they cook.

7. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours. Cook until potatoes are fork-tender, green beans are soft but not mushy, and sausage has no pink inside.

8. Taste the soup and add a little salt and black pepper if it needs more flavor. Some sausages and broths are already seasoned enough.

9. To serve, spoon potatoes and green beans into bowls, ladle some broth over them, and put a sausage link or two on top. Serve hot.