Ingredients:

  • 1 lb pork sausages
  • 1 large yellow onion, roughly diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 lb Yukon Gold potatoes, cut into 1.5-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 1 cup frozen peas
  • 2 stalks celery, chopped
  • 2 cups beef broth, low sodium
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add sausages and sear until the skins are mahogany-colored and crisp on all sides; remove and set aside.
  2. In the same skillet, sauté the diced onions and celery for 3-4 minutes until softened, then stir in the minced garlic for 30 seconds until fragrant.
  3. Place the chopped potatoes and carrots at the bottom of the slow cooker.
  4. Pour the sautéed onion and garlic mixture over the root vegetables.
  5. Place the seared sausages on top of the vegetable bed.
  6. Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper, then pour the liquid over the sausages and vegetables.
  7. Cover and cook on Low for 7 hours or High for 4 hours.
  8. Mix the cornstarch and cold water to create a slurry; stir into the casserole during the final 30 minutes of cooking to thicken the gravy.
  9. Stir in the frozen peas just before serving.