These tasty sausages make an excellent meal with rice or noodles and a side vegetable. Or consider serving the sliced sausages as an appetizer. For appetizer servings, cut the sausages into smaller pieces and serve them hot from the slow cooker with toothpicks, napkins, and small plates for guests.
For the sausage, there are many flavors to choose from. Andouille or kielbasa are two popular smoked sausage choices. A chicken and apple sausage, turkey smoked sausage, or chorizo are excellent options as well. Choose your flavor and combine it with the rest of the ingredients for a simple yet tasty dish.
Add chunks of red or green bell pepper to the dish for more color and additional flavor. Small frozen pearl onions are a good alternative to the chunks of sweet onion or make the dish with several small peeled cipollini or boiling onions. For extra heat, add some cayenne pepper or Asian chili paste—sambal—to taste.
- 1 1/2 to 2 pounds sausage (chicken apple sausage links, smoked chorizo or andouille, or similar smoked sausage)
- 1 medium sweet onion
- 4 tablespoons Creole mustard (or use another kind of whole-grain mustard)
- 4 tablespoons balsamic vinegar
- 4 tablespoons brown sugar
- 3 tablespoons honey
- Cut the sausages into 1-inch to 2-inch rounds.
- Peel the onion and slice it thinly. Scatter the sliced onion in the bottom of a slow cooker and then top it with the sliced sausages.
- In a small bowl, combine the mustard, vinegar, brown sugar, and honey; pour the mixture over the sausages.
- Cover and cook on low for 4 to 6 hours, or on high for 2 1/2 to 3 hours.
- Serve the sausages with rice or noodles and a side vegetable.
- Take this dish along to a tailgating event or potluck. Some crock pots have special carrying cases and snap-down lids. After the dish is cooked, either put the pot in an insulated carrying case or wrap it in newspapers or blankets to keep it warm. Plug the crock pot in when you get to your destination and set it on low for serving. Hot or cold food should never be left out at room temperature for more than 2 hours (1 hour if the temperature is 90 F or above).
- Creole mustard is stone-ground mustard with robust flavor. The most common brand is Zatarain's. If you can't find Creole mustard, substitute with a good quality whole grain mustard. If you use whole-grain mustard frequently, you might want to make it from scratch with this homemade Creole mustard recipe.
- Balsamic vinegar has a rich and slightly sweet flavor. There's nothing quite like balsamic vinegar, but if you must substitute, combine 4 tablespoons of red wine vinegar with 2 to 3 teaspoons of sugar.