SLOW COOKER SAUSAGE AND POTATOES RECIPE RECIPES

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SLOW-COOKER GOETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Slow-Cooker Goetta Recipe: How to Make It - Taste of Home image

My husband's grandfather, a German, introduced goetta to me when we first got married. I found a slow-cooker recipe and changed some of the ingredients to make this the best goetta around. Now, many people request the recipe. It makes a lot of sausage, but it freezes well. —Sharon Geers, Wilmington, Ohio

Provided by Taste of Home

Categories     Breakfast

Total Time 04 hours 45 minutes

Prep Time 45 minutes

Cook Time 04 hours 00 minutes

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

6 cups water
2-1/2 cups steel-cut oats
6 bay leaves
3 tablespoons beef bouillon granules
3/4 teaspoon salt
1 teaspoon each garlic powder, rubbed sage and pepper
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
2 pounds bulk pork sausage
2 medium onions, chopped

Steps:

  • In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves., In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, 8-10 minutes, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours., Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight., To serve, slice each loaf into 16 slices. In a large skillet, cook goetta, in batches, over medium heat until lightly browned and heated through, 3-4 minutes on each side.

Nutrition Facts : Calories 121 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 450mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

SLOW COOKER SAUSAGE CASSEROLE - THE BEST SAUSAGE ... - DELISH



Slow Cooker Sausage Casserole - The Best Sausage ... - Delish image

Looking for a sausage casserole for your slow cooker? This one is the ultimate weeknight dinner that you'll soon find yourself making again and again - promise!

Provided by Matthew Lockwood

Categories     comfort food    dinner    lunch    main dish

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 16

25 mL oil
8 pork sausages 
100 g pancetta, diced 
300 g new potatoes, thinly sliced 
1 onion, finely diced 
1 red pepper, deseeded and finely diced 
1 carrot, finely diced
1 (415g) tin baked beans 
1 (400g) tin chopped tomatoes
1 tsp. Dijon mustard 
1 tbsp. Worcestershire sauce 
1 beef stock cube or stock pot 
1/2 tsp. salt
2 bay leaves 
Handful chopped parsley 
Crusty bread, to serve 

Steps:

  • Heat a heavy bottomed casserole dish over medium heat. Add oil, sausages and pancetta. Cook for 5-6 minutes until sausages are browned.
  • Add the onion, carrot, pepper  and potato to the pan and cook for a further 5 minutes until softened.
  • Transfer to a slow cooker. Add tin of chopped tomatoes, baked beans and stock cube. Stir in the dijon mustard, Worcestershire sauce and bay leaves.
  • Cook on high for four hours, or eight hours on low. Stir in the chopped parsley and salt. Serve with crusty bread.

More about "slow cooker sausage and potatoes recipe recipes"

SLOW-COOKER GOETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband's grandfather, a German, introduced goetta to me when we first got married. I found a slow-cooker recipe and changed some of the ingredients to make this the best goetta around. Now, many people request the recipe. It makes a lot of sausage, but it freezes well. —Sharon Geers, Wilmington, Ohio
From tasteofhome.com
Reviews 4
Total Time 04 hours 45 minutes
Category Breakfast
Cuisine Europe, German
Calories 121 calories per serving
  • In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves., In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, 8-10 minutes, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours., Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight., To serve, slice each loaf into 16 slices. In a large skillet, cook goetta, in batches, over medium heat until lightly browned and heated through, 3-4 minutes on each side.
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