This easy Slow Cooker Sausage and Onions is a total weeknight lifesaver. Just 4 simple ingredients, minimal prep, and your slow cooker does all the work. The sausage comes out so incredibly tender and juicy, and those onions cook down into the most savory, flavor-packed gravy you’ll want to pour over everything on your plate!
A Deliciously Easy Sausage Recipe
I am a huge fan of any recipe that basically makes itself, and this one is right at the top of that list. It’s one of those humble, no-fuss dishes that uses simple ingredients and can easily feed your entire family without breaking the bank. I especially love the onion gravy that develops in the bottom of the slow cooker — it’s absolutely incredible over mashed potatoes or egg noodles!
This is the kind of meal I throw together on a busy Monday morning and by dinner time, the whole house smells amazing. It’s budget friendly, family friendly, and I’m pretty sure it will become a regular in your rotation just like it has in mine. You can whip up some mashed potatoes (from scratch or from a box — I’m not judging!) and you have a whole meal on the table with almost zero effort.
“Made this on a whim with ingredients I already had on hand and my family went absolutely crazy for it. The onion gravy is outstanding. I’ve already made it three times this month! I get asked for this recipe every time I mention it!” — Donna
Frequently Asked Questions
What kind of sausage works best for this recipe?
I usually use smoked beef or pork sausage links — the kind you find pre-cooked at the grocery store. You can also use Italian sausage links (mild or hot), kielbasa, or andouille if you want a little more of a kick. It just depends on your flavor preference and what your family enjoys!
Can I cook this on high instead of low?
I don’t recommend cooking on high. Low and slow is really the way to go here. Cooking it at a lower temperature for longer gives the onions time to fully break down into that gorgeous, rich gravy and keeps the sausage from drying out.
Do I need to brown the sausage first?
You don’t have to, but if you have an extra 5 minutes, a quick sear in a skillet will give the sausage a nicer color and adds a little extra depth of flavor. That said, I make this all the time without searing and it is absolutely delicious straight into the slow cooker.
Can I add peppers to this?
Absolutely! Bell peppers — green, red, or yellow — would be a fantastic addition. Just slice them up and throw them in with the onions. You would add them in at the same time. It gives the dish even more flavor and makes it a really complete meal all on its own.
What do you serve with slow cooker sausage and onions?
My absolute favorite is mashed potatoes with that onion gravy spooned right over the top. Rice, egg noodles, or a toasted hoagie roll also work really well here. I also love to serve it alongside some steamed vegetables like broccoli or green beans to round out the meal.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe also freezes really well — just cover properly to protect against freezer burn and it will keep for up to 3 months.
Ingredients Needed (See Recipe Card Below for the Full Recipe)
- smoked sausage links — kielbasa, smoked beef sausage, or Italian sausage links all work great here. Use what your family enjoys and what fits your budget.
- yellow onions — these are the real star of the show. They cook all the way down into a sweet, savory, deeply flavored gravy. Don’t skip them or cut back on them!
- low sodium beef broth — I highly recommend the low sodium version. You can always add salt in but you can’t take it out. The broth is what creates that incredible gravy at the bottom of the slow cooker.
- dry onion soup mix — this is the secret ingredient that absolutely amps up the savory onion flavor. It’s a standout ingredient in this recipe. If you have any sensitivity to salt, this and the broth together have plenty so there’s no need to add extra.
How to Make Slow Cooker Sausage and Onions
Slice your onions into thin half-moon strips and place them in the bottom of a 5-6 quart slow cooker. Pour in the beef broth and sprinkle in the dry onion soup mix. Give everything a quick stir to combine. Don’t worry about it being perfectly mixed — it will all come together during cooking.
Slice your sausage links into 1-inch rounds on a slight diagonal (this gives you more surface area and they look great on the plate!) and nestle them right on top of the onion mixture. Push them down a bit so they are mostly submerged in that savory liquid. Cover and cook on low for 6-7 hours.
That’s it! By the time dinner rolls around, your onions will have completely broken down into the most beautiful, rich, savory gravy and your sausage will be fall-apart tender. Scoop everything out with a large spoon or spatula and serve it right over mashed potatoes with that gravy spooned generously on top!
Pro Tips for the Best Slow Cooker Sausage and Onions
- Don’t skimp on the onions. I know it looks like a lot when you’re slicing them up but they cook down significantly. They are what creates the gravy, so use the full amount called for in the recipe.
- Use an oval slow cooker. I find this recipe works much better in an oval slow cooker than a round one. The sausage and onions spread out and cook more evenly.
- A quick sear goes a long way. If you have the time, searing the sausage slices in a hot skillet for just a couple of minutes before adding them to the slow cooker gives you a much nicer golden color and adds a little extra depth of flavor to the overall dish.
- Want a thicker gravy? About 30 minutes before serving, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Pour it into the slow cooker, stir gently, switch to high, and cook for another 30 minutes. That gravy will be perfect for spooning over mashed potatoes!
4-Ingredient Slow Cooker Sausage and Onions
Ingredients
Method
- Place the sliced onions in the bottom of a 5-6 quart oval slow cooker.
- Pour in 1 cup of low sodium beef broth and sprinkle the entire packet of dry onion soup mix over the onions. Stir briefly to combine.
- Slice the smoked sausage links into 1-inch rounds on a diagonal and lay them on top of the onion mixture. Press them down gently so they are mostly covered by the liquid.
- Cover and cook on LOW for 6-7 hours. Do not cook on high.
- Once done, the onions will have broken down completely into a rich, savory gravy and the sausage will be very tender. Stir everything gently before serving.
- Optional: For a thicker gravy, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the slow cooker during the last 30 minutes of cooking, switch to HIGH, and cook uncovered until thickened.
- Serve over mashed potatoes, egg noodles, or rice with the onion gravy spooned generously on top.
