Bangers and Onions In Slow Cooker 4 Ingredients. This is a secret that my grandfather, who is Irish, taught me. This March only 4 ingredients to the most delicious, tender dinner you will ever make…
Servings: 4
Ingredients
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2 pounds Irish-style sausages of pork (bangers), approximately 8 links.
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3 medium onions, yellow, sliced thinly.
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2 cups beef stock (low-sodium, preferably)
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2 Tablespoons Worcestershire sauce.
Bangers and Onions: Instructions
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Peel the onions and slice them thinly. Thin slices cook softer and sweeter in the slow cooker.
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Brown the sausages in a skillet for 2-3 minutes per side (optional). This adds extra flavor and color.
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Add the thinly sliced onions to the bottom of a 4-6 quart slow cooker.
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Place the sausages in a single layer on top of the onions.
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Mix the beef stock and Worcestershire sauce in a cup or bowl. Taste to make sure it is savory and a little tangy.
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Pour the stock mix on top of the sausages and onions. The sausages should be at least halfway in the liquid. Cover with the lid.
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Cook on LOW for 6-8 hours or HIGH for 3-4 hours until onions are soft, sausages are cooked, and the sauce turns dark brown.
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To thicken the gravy, remove the lid for the last 30 minutes or mash some onions and liquid with a fork and mix back in.
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Taste the gravy and season if needed. Serve the sausages, onions, and gravy hot. Sprinkle with chopped parsley if you like.
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