Crockpot Sausages with Creamy Mashed Potatoes

Ingredients

• 454 g (1 lb)Italian sausages, mild or spicy
• 1onion, sliced
• 2 clovesgarlic, minced
• 1bell pepper, sliced
• 397 g (14 oz)diced tinned tomatoes, with their juices
• 240 ml (1 cup)chicken stock, preferably low-sodium
• 15 ml (1 tbsp)Worcestershire sauce
• 1 tspdried oregano
• 1 tspdried thyme
• to tastesalt and pepper
• 907 g (2 lb)russet potatoes, peeled and cubed
• 120 ml (½ cup)milk, whole or low-fat
• 57 g (¼ cup)unsalted butter
• 60 ml (¼ cup), optionalsour cream or cream cheese

Instructions

1. 1

   Layer the vegetables

   Put the sliced onion and bell pepper in the bottom of the slow cooker.

2. 2

   Add the sausages

   Arrange the Italian sausages on top of the vegetables.

3. 3

   Add the seasonings

   Add the minced garlic, diced tomatoes with their juices, chicken stock, Worcestershire sauce, oregano and thyme. Season with salt and pepper.

4. 4

   Slow-cook the sausages

   Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the sausages are fully cooked.

5. 5

   Boil the potatoes

   Bring a large pot of water to the boil and add the cubed potatoes. Boil for about 15–20 minutes, until tender.

6. 6

   Mash the potatoes

   Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper, then mash until smooth. Stir in sour cream or cream cheese if using.

7. 7

   Plate and serve

   Serve the sausages and vegetables over a mound of mashed potatoes.

What are crockpot sausages?

This is an American-style comfort-food supper: sausages are slow-cooked with vegetables and a tomato-based cooking liquid, then served with mashed potatoes. The slow cooker does most of the work, while the potatoes are boiled separately.

The combination works because the savoury sausage juices mingle with the tomatoes, stock and herbs, while the mild, buttery mash provides a soft base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 25g protein, 45g carbs, 30g fat.

The potatoes provide most of the carbohydrate, while the sausages contribute much of the protein and fat; butter and optional sour cream or cream cheese add further fat. For a more balanced plate, serve alongside a generous portion of green vegetables.

Choosing the sausages and vegetables

Sausage choice: Mild Italian sausages keep the dish gentle, while spicy ones bring more heat. Either works with the same cooking method.

Vegetables: Onion and bell pepper go in first, beneath the sausages. The tomatoes and their juices help form the slow-cooked sauce.

Getting tender, creamy mash

Potato size: Cut the peeled russet potatoes into evenly sized cubes so they become tender at roughly the same time.

Mashing: Drain thoroughly before adding milk and butter. Mash while hot, stopping once smooth; sour cream or cream cheese is optional for a richer finish.

Checking the cooking

Slow cooker: Cook on low for 6–8 hours or high for 3–4 hours, as directed, and check that the sausages are fully cooked before serving.

Potatoes: Start checking at about 15 minutes. They are ready when tender, and can be easily pierced with a fork.

Managing the timing

The sausages need several hours in the slow cooker, whereas the potatoes take about 15–20 minutes on the hob. Make the mash near the end of the slow-cooking time so it is hot when served.

If the sausages finish before the potatoes, keep the slow cooker covered while you prepare the mash.

Serving the dish

Serve the sausages and vegetables over the mash, spooning some of the tomato cooking liquid over the top. A crisp green salad or simply cooked greens can add freshness alongside this hearty plate.

Recipe notes & tips

• Choose mild or spicy Italian sausages to suit the heat level you want.
• Keep the diced tomatoes' juices when adding them to the slow cooker.
• Cut the potatoes into similar-sized cubes for more even boiling.
• Drain the potatoes well before mashing to avoid a watery texture.
• Add the optional sour cream or cream cheese gradually, tasting as you go.

Variations

• Use chicken sausages: Choose Italian-style chicken sausages and cook until fully done.
• Add mushrooms: Add sliced mushrooms with the onion and bell pepper.
• Change the herbs: Use another dried herb combination in place of the oregano and thyme.
• Make it spicier: Choose spicy Italian sausages for more heat.
• Finish with cream cheese: Stir it into the mash for a tangier, richer result.

Common mistakes to avoid

• Crowding the potatoes: Cut them into evenly sized cubes so they cook through at a similar pace.
• Watery mash: Drain the potatoes thoroughly before adding the milk and butter.
• Overworking the mash: Stop once it is smooth to avoid a gluey texture.
• Skipping the doneness check: Check that the sausages are fully cooked before serving.
• Forgetting the tomato juices: Add the tinned tomatoes with their juices as listed.

How to store

Refrigerate leftover sausages, sauce and mash in separate airtight containers for up to 3 days. Reheat until piping hot, adding a splash of milk to the mash if needed; reheat the sausages and sauce gently in a pan or microwave.

Frequently asked questions