Slow Cooker Irish Sausage & Potatoes
Ingredients
1½ lbs (680 g) Irish pork sausages (or any good-quality pork sausages)
2 lbs (900 g) baby potatoes, halved (or large potatoes cut into chunks)
1 large onion, sliced
3 cloves garlic, minced
2 cups cabbage, chopped (optional, but traditional)
1 cup chicken broth
2 tablespoons butter, cut into small pieces
1 tablespoon whole-grain or Dijon mustard (optional)
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon salt (adjust depending on the saltiness of the sausages)
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons cold water (optional)
Instructions
Lightly brown the sausages in a skillet over medium-high heat for 4–5 minutes. This step is optional but adds extra flavor.
Place the potatoes, onion, garlic, and cabbage (if using) into the slow cooker.
Sprinkle with thyme, parsley, pepper, and salt. Toss gently.
Pour in the chicken broth and stir in the mustard, if using.
Place the browned sausages on top of the vegetables and dot with the butter.
Cover and cook:
Low: 6–8 hours, or
High: 3–4 hours, until the potatoes are tender and the sausages are fully cooked.
For a thicker gravy, mix the cornstarch with the cold water. Stir it into the slow cooker during the last 20–30 minutes of cooking on High.
Taste and adjust the seasoning before serving.
Serving Suggestions
Serve with warm crusty bread or Irish soda bread and a spoonful of whole-grain mustard. Garnish with freshly chopped parsley for a pop of color.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 6–8 hours on Low (or 3–4 hours on High)
