This delicious Slow Cooker Apple Sausage in Onion Gravy recipe is a classic British dish served in a giant Yorkshire pudding.
This dish perfect on its own or served with a side of Best Ever Mashed Potatoes for the ultimate comforting meal.
As an American blogger (living in England) with a mainly American following, this is a recipe I wasn’t sure about adding to Erren’s Kitchen, but it’s so good it needs to be shared!
I serve it in giant Yorkshire puddings and before moving here, I wasn’t quite sure what Yorkshire pudding was. It’s made with English apple pork sausage and I’m not quite sure how American Sausage will work in this dish. That said, this is a delicious slow cooker meal so I’ll offer some suggestions for Americans…
If you can’t find apple sausages, I’d use a sweet sausage and add chopped apple to the recipe when you add the potatoes or you can omit them completely.
Why This Recipe Works
- Slow cooking this dish ensures a deeply flavorful dish.
- Adding sugar to the onions gives a delicious caramelized depth of flavor.
- Apple sausage gives this dish a wonderful sweet tang that can’t be beat.
How to Make Slow Cooker Apple Sausage In Onion Gravy
- Fry the sausages until browned. Transfer to the slow cooker
- Add onions to the pan and cook until soft.
- Add sugar to the onions and caramelize in the pan
- Stir in tomato paste.
- Stir in the flour, add the cider then stock. Add the bay leaves, cinnamon stick, and season to taste with salt and pepper.
- Bring to the boil and keep stirring.
- Pour the mixture over the sausages, cover, and cook for 6 to 8 hours or until the sausages are tender.
- Serve in Yorkshire puddings. Enjoy!
Other Great Comfort Foods
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Let’s Make Slow Cooker Apple Sausage in Onion Gravy
Ingredients
- 2 tablespoons olive oil
- 8 apple sausages if you can’t get them, use a sweet sausage and add 2 chopped apples along with the potatoes
- 4 medium red onions quartered
- ¼ cup brown sugar packed
- 1 tablespoon tomato paste
- 3 tablespoons flour
- 1 cup cider the alcoholic kind
- 2 cups beef stock
- 2 bay leaves
- 1 cinnamon stick
- salt & pepper
- 8 – 10 baby potatoes cleaned
- 4 large Yorkshire puddings ready made or see recipe link in post
Instructions
- Preheat the slow cooker on low.
- Heat the oil in a frying pan, add the sausages, and fry over a medium-high heat until browned. Transfer the sausages to the slow cooker.
- Add the onions to the frying pan and cook over a medium heat for about 3-4 minutes until slightly softened.
- Add the sugar and fry, stirring, for 3 more minutes until the onion slices are caramelized around the edges.
- Stir in the tomato paste.
- Stir in the flour, then gradually add the cider followed by the stock. Add the bay leaves, cinnamon stick and season to taste with salt and pepper.
- Bring to the boil, still stirring.
- Pour over the sausages, cover and cook for 6 to 8 hours or until the sausages are tender.
- Serve in Yorkshire puddings.
Wilma B says
I have this recipe saved and was just about to look for it in my files AND you popped it into my inbox.
Thaaàank you so much.
I have purchased six cake pans so each family member has their own Yorkshire pudding.
I LOVE that this can be made in the slow cooker – so my family can go out and come back to a ready meal – just pop Yorkshire into oven.
I plan to make mushroom filling separately for myself.
I eat Mediterranean and therefore may add one sausage to my meal.
I can hardly wait for the reaction.
Will get back to you.
Could make your” moon potatoes”( what my 6 year old grandson calls your wedge potatoes- they look like half moons) .
Grandsons favourite ,- to add to
their mini Yorkshire’s instead of
baby potatoes.
Erren Hart says
I love comments like this, Wilma! The personal story really makes a difference. We get so little of that as bloggers and I can’t thank you enough for letting me know that our food makes a difference to you and your family!! Please let me know how your family enjoys the meal! This is actually a favorite in our house too. I’ve been making it for years for my English husband!
Ang says
Love this, so tasty!
Katy says
Which type of brown sugar is best please?
Erren Hart says
That depends where you live. What country do you live in?
Lexie says
I’m making this today. My husband is English and when I described the meal to him, he looked at me and said “Lex, that’s toad-in-the-hole.” I found chicken and apple sausages so I used chicken stock. Smells sooo good.
Erren says
Awesome! I hope he liked it! 🙂
Carrie says
I am assuming the potatoes go in with the last ingredients into slow cooker, correct? I am making the recipe now.
Erren says
Yes, that’s right. Hope you like it!
Carrie says
I will let you know. The sausages are bratwurst with caraway and marjoram so added granny smith apples (tart) to balance the sweet from brown sugar, apple cider, fresh bay leaves from my garden.