That’s a fantastic way to get a delicious, hands-off meal. Here are a few simple and popular methods to put those raw sausage links in the slow cooker and come home to dinner ready.
Classic & Easy: Sausage & Peppers/Onions
This is a crowd-pleaser and incredibly simple.
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Ingredients: Raw Italian sausage links (sweet or hot), 1-2 sliced bell peppers, 1 large sliced onion, a clove or two of minced garlic (optional).
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Method: Toss the peppers and onions in the bottom. Place sausages on top. You can add a splash of water, broth, or a 1/2 cup of marinara sauce for extra moisture. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Serve on hoagie rolls or over pasta/polenta.
Savory & Comforting: Sausage in Gravy
Perfect for biscuits and gravy or over mashed potatoes.
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Ingredients: Raw pork sausage links (like breakfast or country style), 1-2 cans of condensed cream of mushroom or golden mushroom soup, 1/2 cup of broth or milk.
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Method: Whisk soup and liquid in the cooker. Add sausages and stir to coat. Cook on LOW for 6-7 hours. The gravy will thin out; you can thicken it at the end with a cornstarch slurry if desired.
Sweet & Tangy: BBQ or Cocktail Sausages
Great as an appetizer or served with rice and coleslaw.
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Ingredients: Raw sausage links (little smokies or full-sized links cut into chunks), 1 cup BBQ sauce, 1/2 cup grape jelly or apricot preserves (trust me!), 1 tbsp soy sauce.
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Method: Mix the sauce, jelly, and soy sauce in the cooker. Add sausages and stir. Cook on LOW for 4-6 hours. The sauce becomes magically delicious.
Important Tips for Success:
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To Brown or Not to Brown: You don’t have to brown raw sausages first for food safety, but doing so adds flavor and texture. A 5-minute sear in a pan is worth it if you have time.
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Liquid is Key: Don’t add too much. Sausages release their own fat and juices. For most methods, 1/4 to 1/2 cup of liquid (water, broth, sauce) is plenty to start.
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Avoid Overcooking: On LOW for 6-7 hours, sausages will be tender and juicy. Much longer (8+ hours) and they can start to dry out or split.
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Safety: Ensure sausages reach an internal temperature of 160°F (71°C) for pork/beef or 165°F (74°C) for poultry sausages.
My go-to lazy afternoon method: Italian sausages, a jar of good-quality marinara sauce, and sliced onions. Let it go on low all day. Shred the sausages back into the sauce at the end for an incredible “ragù” over pasta. Enjoy your effortless dinner