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Homemade sausage in a slow cooker

Homemade Sausage in a Slow Cooker

The tastiest, juiciest, most tender — and easy to make. Homemade sausage in a slow cooker makes a wonderful centerpiece for a holiday spread. You can make it from any meat, but pork gives you an especially mouthwatering sausage.

Pearl

Recipe author

Composition / ingredients

Servings:

Pork

Pork fatback

500

Sausage casings (about 6 feet / 2 m)

Garlic

Nutmeg

Ground coriander

Salt

Ground black pepper

Soy sauce (optional)

100

Vegetable oil

Bay leaf (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 11 g

Fats 72 % 42 g

Carbohydrates 9 % 5 g

421 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make sausage in a slow cooker? Gather all the ingredients on the list. You can use any meat in place of pork — it'll be just as tasty. If your meat is frozen, let it thaw slightly ahead of time.
Step 2:

Cut the meat and the fresh fatback into small pieces by hand with a sharp knife. To make the fat easier to cut, chill it in the freezer for a bit — partly frozen fat (like meat) slices without much trouble.
Step 3:

Put the pork and fatback in a deep bowl. Peel the garlic and press it through a garlic press. Add the ground pepper, garlic, salt, and the rest of the spices on the list. At this point, add any seasonings you like and pour in the soy sauce. You can leave the soy sauce out, but if you do, add a little more salt.
Step 4:

Mix everything thoroughly. Cover the bowl with plastic wrap or a lid and refrigerate for an hour or more — the longer the meat sits, the better it marinates. While the pork marinates, cover the casings with cold water and let them soak for a couple of hours, then rinse them well.
Step 5:

Stir the meat mixture again and stuff it into the casings using a sausage-stuffing attachment. Make the links whatever size you like. Don't pack the casing too tightly, or it will burst as it cooks. Once the links are formed, prick them in a few spots with a clean needle or toothpick to release trapped air.
Step 6:

Pour refined vegetable oil into the slow-cooker pot and add the sausage. Set it to the "Stew" (Simmer) setting and cook for an hour. Partway through, open the lid and check that the links aren't scorching. Add 1–2 tablespoons of water if needed.
Step 7:

To finish, switch to the "Sauté" (Fry) setting and brown the links for 5–10 minutes per side.
Step 8:

Serve hot with fresh vegetables, salads, and whatever else you like.

Sausage made in a slow cooker is delicious on its own with a variety of sauces. It also pairs beautifully with potato dishes and cooked grains. Enjoy!
For this recipe it doesn't matter which cut of meat you choose, since it will turn tender as it cooks either way.
You can use any other meat besides pork. Just keep in mind that the cooking time, flavor, and calorie count will change — beef, for instance, takes longer than pork, while chicken or turkey takes less.
Bear in mind that the cooking time and settings given here are approximate. Every slow cooker works a little differently, and even identical models from the same maker can have their quirks. Before making a new dish in your slow cooker, read the manual carefully, then start by cooking dishes you already know well before trying new ones, dialing in the setting and time to suit your own machine.