Sausages and Onions Slow Cooker 4-Item

Sausages and Onions Slow Cooker 4-Item. My Irish grandpa shared this special trick with me. Only 4 easy items make the tastiest, softest meal you’ll cook this March.

This easy slow cooker dish with 4 items is just like what my Irish grandpa cooked in March—basic stuff, slow cooking, and lots of real taste. Yummy Irish pork sausages sit on sweet onions and turn into a thick, dark gravy.

With only four things and little work, you get sausages so soft they fall apart with your fork, in a shiny, yummy sauce that seems like you worked hard all day. It’s perfect cozy food for St. Patrick’s Day or any busy night.

Put these sausages and onions over soft mashed potatoes with butter. The gravy soaks right in. Add steamed cabbage or cooked greens on the side for that Irish feel. Crusty bread is great to scoop up all the sauce.

It goes well with a glass of dark Irish beer or stout. Dry apple cider is nice too. For something light, try a fresh green salad with tangy dressing to cut the rich taste.

Ingredients

• 2 pounds Irish pork sausages (bangers), about 8 pieces

• 3 big yellow onions, cut into thin slices

• 2 cups beef broth (pick low-salt if you can)

• 2 tablespoons Worcestershire sauce

Sausages and Onions: Directions

1. Get onions ready: Peel onions and slice them thin from top to bottom. Thin cuts get soft and sweet fast in the cooker.

2. Brown sausages (best but you can skip): Heat a big pan on medium-high. Cook sausages 2-3 minutes each side till brown outside but not done inside. This adds extra yummy taste and color. No time? Just toss them in raw.

3. Put onions in cooker: Spread sliced onions flat on the bottom of a 4-6 quart slow cooker. They make the soft bed for gravy.

4. Add sausages: Lay sausages on top of onions in one layer if you can. They’ll sink in as it cooks.

5. Mix gravy liquid: In a cup or bowl, mix beef broth and Worcestershire sauce. Taste it—should be tasty and a bit sharp. Skip salt and pepper to keep it 4 items.

6. Pour and cover: Pour the mix over everything. Liquid should cover sausages halfway. Put on the lid.

7. Cook slow: Set to LOW for 6-8 hours or HIGH for 3-4 hours. Onions turn soft and clear, sausages get tender, and liquid becomes dark brown gravy.

8. Thicken gravy if you want: For thicker sauce, take off lid last 30 minutes to let steam out. Or scoop some onions and liquid, smash with a fork, and mix back in. Onions do the thickening—no extras needed.

9. Serve it up: Taste and add salt if needed. Scoop sausages, onions, and gravy into bowls or serve from cooker. Add chopped green parsley on top for pretty color. Eat hot with sides!