Introduction
This Slow Cooker Sausage, Potatoes and Onions recipe is an easy, hearty Crockpot dinner made with juicy sausages, tender Yukon Gold potatoes, sweet onions, and a rich savory gravy.
Everything cooks together slowly, allowing the potatoes to absorb the flavorful sausage juices while the onions become soft and sweet. A simple seasoned broth ties everything together and creates a comforting sauce that is perfect for spooning over the potatoes.
With minimal prep and everyday ingredients, this is an excellent family dinner for busy weeknights, weekends, or cold-weather meals.
Why This Recipe Is Popular
Sausage and potatoes are a classic comfort-food combination. Both ingredients are affordable, filling, and easy to prepare.
Using the slow cooker makes the recipe even simpler. Once the ingredients are assembled, there is very little hands-on work.
Browning the sausages first gives them an attractive golden exterior and adds deeper flavor to the finished gravy. Meanwhile, thick potato wedges maintain their shape while becoming wonderfully tender inside.
Recipe Information
Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or 2½–3½ hours on HIGH
Total Time: About 6 hours
Servings: 4–6
Difficulty: Easy
Cooking Method: Slow Cooker / Crockpot
Main Ingredients
Sausages: Italian sausage, bratwurst, or another fresh sausage works beautifully.
Potatoes: Yukon Gold potatoes develop a creamy interior while maintaining their shape during slow cooking.
Onions: Yellow onions become soft and naturally sweet.
Chicken or beef broth: Provides the base for the savory gravy.
Worcestershire sauce: Adds extra depth without overwhelming the sausage.
Garlic: Fresh garlic complements the potatoes, onions, and meat.
Ingredients
6 large Italian sausages or bratwurst
2 pounds Yukon Gold potatoes
2 large yellow onions, sliced
3 garlic cloves, minced
1½ cups low-sodium chicken or beef broth
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon dried oregano
¾ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley, optional
How to Choose the Best Ingredients
Choose good-quality fresh sausages because their seasoning will flavor the entire Crockpot.
Italian sausage works particularly well. Mild sausage gives you a traditional savory dinner, while hot Italian sausage adds some spice.
For potatoes, Yukon Gold is an excellent choice because it has a naturally buttery flavor and does not fall apart as easily as some high-starch potatoes.
Small red potatoes can also be used.
Choose firm onions without soft spots. Yellow or sweet onions both become delicious after several hours of slow cooking.
Prepare the Sausages
Heat the olive oil in a large skillet over medium-high heat.
Add the sausages.
Brown them for approximately 2 minutes on each side.
The sausages do not need to cook completely because they will finish cooking in the Crockpot.
The purpose of this step is to create the beautiful browned exterior and deeper flavor.
Transfer the sausages to a plate.
Prepare the Potatoes and Onions
Wash the potatoes thoroughly.
You can leave the thin Yukon Gold skins intact or peel the potatoes if preferred.
Cut them into large wedges.
Keeping the pieces relatively large helps prevent them from becoming mushy during slow cooking.
Peel the onions and slice them into moderately thick rings or strips.
Place approximately half of the onions in the bottom of the slow cooker.
Add the potato wedges.
Arrange the browned sausages over and between the potatoes.
Scatter the remaining onions and minced garlic over everything.
Prepare the Savory Sauce
Combine the broth, Worcestershire sauce, garlic powder, onion powder, thyme, paprika, oregano, salt, and black pepper.
Whisk until combined.
Pour the mixture over the sausages, potatoes, and onions.
Dot the butter over the top.
There is no need to completely submerge the ingredients. The sausages and onions release additional moisture as they cook.
Step-by-Step Instructions
Arrange the sliced onions across the bottom of a 6-quart slow cooker.
Add the potato wedges.
Place the browned sausages among the potatoes.
Add the garlic and remaining onions.
Pour the seasoned broth evenly around the ingredients.
Add the butter.
Cover with the Crockpot lid.
Cook on LOW for approximately 5–6 hours or until the potatoes are fork-tender and the sausages are fully cooked.
Alternatively, cook on HIGH for approximately 2½–3½ hours.
For food safety, fresh pork sausage should reach an internal temperature of at least 160°F (71°C).
Once everything is cooked, carefully transfer the sausages and potatoes to a serving platter if you want to thicken the cooking liquid.
Make the Gravy
Combine the cornstarch and cold water in a small bowl.
Stir until completely smooth.
Whisk the mixture into the hot cooking liquid.
Cover the slow cooker and cook on HIGH for approximately 10–15 minutes, or until the sauce thickens.
Return the sausages and potatoes to the gravy.
Gently toss the onions through the sauce.
Taste and adjust the salt and black pepper.
Finish with chopped parsley if desired.
Tips for Best Results
Brown the sausages before slow cooking. This step is optional, but it improves both appearance and flavor.
Cut the potatoes into large pieces. Small cubes may become too soft after several hours.
Do not slice the onions extremely thinly if you want visible onion pieces in the finished dish.
Avoid adding too much broth. Slow cookers retain moisture very efficiently.
For the richest gravy, use some of the browned bits left in the skillet. Pour a little broth into the hot skillet, scrape the bottom, and add that liquid to the Crockpot.
Check the potatoes toward the end of cooking rather than automatically extending the cooking time.
Flavor Variations
For Garlic Butter Sausage and Potatoes, increase the garlic to five cloves and add another tablespoon of butter.
For Smoked Sausage and Potatoes, use fully cooked smoked sausage. Because it is already cooked, adjust the cooking time as needed and focus on when the potatoes are tender.
For Spicy Italian Sausage and Potatoes, use hot Italian sausage and add red pepper flakes.
For Sausage, Potatoes and Peppers, add sliced red and green bell peppers during the latter portion of cooking if you want them to retain some texture.
For Creamy Sausage and Potatoes, stir approximately ½ cup of heavy cream into the gravy near the end.
Carrots can also be added for an easy one-pot meat-and-vegetable dinner.
How to Serve
Serve one or two sausages per person with a generous portion of potatoes and onions.
Spoon plenty of the warm savory gravy over everything.
For a larger meal, add steamed green beans, peas, broccoli, or roasted vegetables.
A simple green salad provides a fresh contrast to the rich sausage and potatoes.
Crusty bread is another excellent addition because it can soak up the flavorful sauce left on the plate.
Meal Prep and Storage
Allow leftovers to cool before placing them in airtight containers.
Store in the refrigerator for up to 3–4 days.
Keep some gravy with the potatoes and sausage to prevent them from drying out.
Reheat gently in a covered skillet, saucepan, or microwave until thoroughly hot.
If the refrigerated gravy becomes too thick, stir in a small amount of broth while reheating.
Common Mistakes to Avoid
Avoid cutting the potatoes too small. Large wedges maintain their shape much better.
Do not add excessive broth. The onions and sausage release additional moisture.
Avoid piercing the sausages repeatedly before cooking because this can allow flavorful juices to escape.
Do not add dry cornstarch directly to the Crockpot. Mix it with cold water first.
Be careful with added salt. Sausages and broth can already contain considerable sodium.
Finally, make sure fresh sausages are fully cooked before serving.
Frequently Asked Questions
Can I put raw sausages directly into the slow cooker?
Yes. However, browning them first gives the sausages better color and additional flavor.
What potatoes are best?
Yukon Gold and red potatoes work especially well because they maintain their shape during slow cooking.
Can I use Italian sausage?
Yes. Mild, sweet, or hot Italian sausage can all be used.
Can I use smoked sausage?
Yes. Because smoked sausage is typically already cooked, the preparation can be adjusted accordingly.
Should the sausages be covered with broth?
No. Only a moderate amount of broth is needed because the slow cooker retains moisture.
How do I make the sauce thicker?
Stir a cornstarch-and-cold-water slurry into the hot cooking liquid near the end.
Can I add vegetables?
Absolutely. Carrots, bell peppers, mushrooms, and green beans can all complement this recipe.
Final Thoughts
This Slow Cooker Sausage, Potatoes and Onions recipe turns a handful of simple ingredients into a warm, filling family dinner. The sausages become juicy and flavorful, the potatoes cook until tender, and the onions melt into a rich savory gravy.
Brown the sausages for extra flavor, keep the potatoes in generous wedges, and let the Crockpot handle the rest. Serve everything hot with plenty of onion gravy for an easy comfort-food meal.