Slow cooker Italian sausage and potatoes
Browned sausage links and baby potatoes cook all day with onion and herbs until the potatoes are buttery-soft, then get a shower of parmesan.
- 430 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.03 a serving
- 690 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb baby potatoes
- 1 yellow onion
- 4 cloves garlic, smashed
- ½ cup chicken broth
- 1¼ lb Italian sausage, 5 links
- ¼ cup grated parmesan
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 690 calories, 26 g protein, 35 g carbs and 50 g fat, and costs about $3.03 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No grated parmesan? Parmesan wedge works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the potatoes, cut the onion into wedges, and smash the garlic cloves with the flat of your knife.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
the potatoes, onion and garlic in the slow cooker with the oil, Italian seasoning, salt and pepper, then pour in the broth.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the sausages in a dry over medium-high for 5 minutes, turning them, until colored on the outside. They won’t be cooked through yet.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 5 min
Lay the sausages on top of the potatoes.
Cover and cook on low for 6 to 7 hours or high for 3½ to 4, until a fork slides easily into the potatoes and the sausages read 160°F.
Timer: 390 min
Dolly’s tip: Potatoes on the bottom sit in the broth and cook fastest, so keep them under the sausages.Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Lift out the sausages and them into thick coins.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Stir the sausage back in with the parmesan and parsley and serve with some of the juices spooned over.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Cozy comfort food ›Beginner dinners ›What to make with Italian sausage and parmesan ›