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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.

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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

  1. Fry the sausages until browned. Transfer to the slow cooker
  2. Add onions to the pan and cook until soft.
  3. Add sugar to the onions and caramelize in the pan
  4. Stir in tomato paste.
  5. Stir in the flour, add the cider then stock. Add the bay leaves, cinnamon stick, and season to taste with salt and pepper.
  6. Bring to the boil and keep stirring.
  7. Pour the mixture over the sausages, cover, and cook for 6 to 8 hours or until the sausages are tender.
  8. Serve in Yorkshire puddings. Enjoy!
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Other Great Comfort Foods

  • Coq Au Vin
  • Meatloaf
  • Beef Stroganoff
  • Chicken Cacciatore
  • Stovetop Mac and Cheese

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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.

Nutrition

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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.

Nutrition

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