Slow Cooker Smoked Sausage Recipe2022-12-28
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Saturated Fat4.1 g
Trans Fat0.6 g
Unsaturated Fat2.4 g
Slow Cooker Smoked Sausage Recipe. Smoked pork sausages with vegetables and creamy mushroom soup cooked in a slow cooker. Very easy and delicious. You may also like Slow Cooker Creamy Potatoes with Ham
Slow Cooker Creamy Potatoes with Ham Recipe
This is a very easy dish to make, using prepared foods and potatoes to peel or cube!
Makes 8 servings
Ingredients: 28 oz (840 g) frozen potatoes, thawed and separated, 12 oz (360 g) cubed smoked ham, 10 oz (300 ml) can 98% fat-free cream of mushroom soup, 1 cup (250 ml) reduced-fat milk, 6 oz (180 g) shredded Cheddar cheese, 1/4 teaspoon freshly ground black pepper
Instructions: Place potatoes and ham in a 6-quart (6L) slow cooker. In a medium mixing bowl, combine the remaining ingredients. Mix well. Stir the mushroom mixture into the slow cooker. Cover the cooker and cook on a high-heat setting for 3-4 hours.
Turn off the slow cooker and open the lid. Stir well the potato and ham mixture. Transfer to a serving platter. Serve hot.
Slow Cooker Savory Stewed Pork and Chorizo Recipe
Make 6 servings
Ingredients: chorizo (see recipe below), 12 oz (360 g) boneless pork loin, cut into cubes, 2 large tomatoes, chopped, 1 small red onion, peeled and sliced, 1 clove garlic, peeled and minced, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme leaves, 1 bay leaf, 2-3 pickled jalapeño chilies, finely chopped, 1 tablespoon pickled jalapeño chili juice, salt and freshly ground black pepper, 4 cups cooked rice, warm
Instructions: Cook Chorizo in a lightly greased nonstick skillet over medium heat until browned, crumbling with a fork. Combine cooked chorizo and remaining ingredients, except seasoning and cooked rice, in a slow cooker. Cover the cooker and cook on a high-heat setting for 4-5 hours.
Turn off the slow cooker and open the lid. Discard bay leaf. Season to taste with salt and black pepper. Stir well. Serve over the cooked rice.
Makes 1½ pounds (720 g)
Ingredients: 1/2 teaspoon crushed coriander, 1/2 teaspoon crushed cumin seeds, 2 dried ancho chilies, 1½ pounds (720 g) pork tenderloin, finely chopped, 4 cloves garlic, peeled and minced, 2 tablespoons paprika, 2 tablespoons cider vinegar, 2 tablespoons water, 1 teaspoon dried oregano leaves, 1/2 teaspoon salt
Instructions: Toast crushed coriander and cumin seeds in a lightly greased nonstick skillet, stirring often, for 2-3 minutes. Remove from the skillet and reserve. Add ancho chiles to skillet and cook over medium heat until softened, for about 1 minute on each side, turning often, so they do not burn. Remove and discard stems, veins, and seeds, then chop finely.
In a medium mixing bowl, combine all ingredients. Mix well.
Slow Cooker Smoked Sausage Recipe
- 1½ pounds (720 g) smoked pork sausages, sliced
- 1 large yellow onion, peeled and sliced
- 2½ pounds (1.44 kg) medium Russet potatoes, peeled and cubed
- 10 oz (300 ml) can cream of mushroom soup
- 3/4 teaspoon Creole seasoning
In a large nonstick skillet, heat olive oil over medium-high heat. Add sliced sausages and potatoes. Cook, stirring occasionally until lightly browned. Remove from the skillet and set aside.
Grease a 4-6-quart slow cooker with nonstick cooking spray. Place all ingredients in the greased slow cooker. Stir well.
Cover and cook on a low-heat setting for 7-8 hours.
Turn off the slow cooker and open the lid. Stir the sausage mixture and transfer to a serving platter. Serve hot.