Ingredients:
- 8 pork sausages (or beef sausages)
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp dried thyme
- 1 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 tbsp cornstarch
- 2 tbsp cold water
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the sausages in a skillet over medium-high heat for 4–5 minutes until golden on all sides.
- Place the sliced onions and minced garlic in the bottom of the slow cooker.
- Add the browned sausages on top.
- In a bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, Dijon mustard, thyme, salt, and pepper.
- Pour the mixture over the sausages.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Mix the cornstarch with cold water to make a slurry, stir it into the slow cooker during the last 20–30 minutes until the gravy thickens.
- Garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread.
Prep Time: 10 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
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