Slow Cooker Parsley Butter Sausages

Prep Time: 10 mins

 Cook Time (Low): 6-7 hours

 Cook Time (High): 3-4 hours

 Servings: 4

Ingredients

8-10 high-quality pork sausages (thick-cut work best)

50g butter, cubed

1 large onion, thinly sliced

2 cloves garlic, minced

150ml chicken or vegetable stock

1 tbsp cornflour (mixed with a splash of cold water)

Large handful of fresh parsley, finely chopped

Salt and cracked black pepper to taste

Instructions

Brown the Sausages (Optional): For better texture and color, quickly sear the sausages in a pan over medium-high heat for 2–3 minutes until browned on the outside. (You can skip this and put them in raw if you're short on time).

Layer the Base: Place the sliced onions and minced garlic at the bottom of the slow cooker. Lay the sausages on top.

Add Liquids & Butter: Pour the stock over the sausages and scatter the butter cubes evenly across the top. Season with a pinch of salt and plenty of black pepper.

Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours.

Thicken the Sauce: About 30 minutes before serving, stir in the cornflour slurry. This will turn the buttery juices into a silky sauce.

The Finishing Touch: Just before serving, stir in the fresh chopped parsley. This keeps the herb flavor bright and vibrant.

Serving Suggestions

Low-Carb Option: Serve over cauliflower mash or with a side of roasted Mediterranean vegetables.

Classic Style: Serve over creamy garlic mashed potatoes to soak up every drop of the parsley butter sauce.

Leftovers: These sausages hold up well for meal prep and can be sliced into a breakfast hash the following morning.