Slow Cooked Sausage Supper

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Is it hot where you are? It has been really hot here, with high humidity. In fact, during the month of May the weather has been all over the place. I don’t know that I am ready for 90° temperatures just yet, but like it or not, they were here last weekend.

The heat of summer is when I make good use of my slow cooker. I’m busy working in my container garden, and don’t want to have to bother with dinner. I love that I can put something together early in the day, and by late afternoon/early evening, when I’m too tired to move, I have a wonderful dinner waiting for me.

This is easy, comforting, and satisfying. The flavor is sweet, spicy, and tangy. You can swap out the vegetables by adding those that are seasonal and/or preferred by your family; fresh green beans, baby corn, and corn on the cob, sliced into 2-inch rounds work particularly well here. Just be sure to adjust your time accordingly, i.e. baby corn will only need to be heated through whereas fresh green beans will need at least a half an hour.

Slow Cooked Sausage Supper

 1 3-oz. pkg. Melissa’s shallots, sliced

2 lbs. smoked sausage*

1 c. brown sugar
3 T. yellow mustard

3 T. Dijon mustard

1 T. stone ground mustard

1 T. creamy horseradish

1 1.5-oz. bag Melissa’s baby red potatoes, halved

2 c. baby carrots

½ cabbage, cut into quarters

Spray interior of slow cooker with PAM. Scatter sliced shallots on the bottom of the slow cooker. Slice sausage into 2-inch chunks and scatter on top of the shallots. Combine the sugar, mustards, and horseradish, and pour over the sausage and potatoes. Stir to coat. Cover and cook on high heat 2-1/2 hours, stirring occasionally. Add potatoes, carrots, and cabbage, and cook for an additional 45 minutes.

 Serves 4 to 6.

*I used Eckrich beef smoked sausage