4-INGREDIENT SLOW COOKER SAUSAGE AND ONIONS

Step-by-Step: How to Make It

1. Prep the Veggies and Meat

Peel your onions, cut them in half, and slice them into thick half-moons. You want them thick enough to maintain some structure during the long cook time. Slice your smoked sausage into bite-sized rounds, about 1 to 2 inches thick.

2. Layer the Flavors

In the bottom of your slow cooker, create a generous bed using all of your sliced onions. Scatter the sausage coins evenly over the top of the onions.

3. Sauce and Toss

In a small bowl, whisk together the mustard and brown sugar until it forms a smooth, thick paste. Drizzle this mixture evenly over the sausage and onions. Give everything a gentle toss right inside the slow cooker liner to ensure the sausages and onions are lightly coated.

4. Low and Slow

Cover and cook on LOW for 5 to 6 hours (or on HIGH for 3 hours).

🚫 No Liquid Needed: Do not add water or broth! It might look dry at first, but as the onions heat up, they will release a massive amount of flavorful liquid, creating a rich, glossy gravy all on their own.

5. The Final Stir

Once the cook time is up, give the pot one final, thorough stir. The onions should be completely soft, translucent, and a beautiful golden-amber color. Let it sit on the "Warm" setting for about 10 minutes to let the sauce thicken slightly before serving.