Ingredients
- 1 lb halal beef sausage, sliced into thick rounds
- 1 lb halal beef or turkey sausage links, cut into pieces
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 1 large white onion, sliced
- 4 medium russet potatoes, peeled and cut into thick slices
- 3 cups low-sodium beef broth
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the sliced beef sausage and sausage links and cook for 3–4 minutes until lightly browned.
- Place half of the sliced potatoes in the bottom of the slow cooker.
- Add half of the sliced onions over the potatoes.
- Layer half of the browned sausage mixture on top.
- Repeat the layers with the remaining potatoes, onions, and sausage.
- Sprinkle minced garlic, salt, black pepper, thyme, and bay leaf over the layers.
- Pour the beef broth evenly over the ingredients.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the potatoes are tender.
- Remove the bay leaf before serving.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Browning the sausage adds extra flavor but can be skipped for faster preparation.
- Russet potatoes work best because they soften nicely during slow cooking.
- Add sliced carrots or celery for extra vegetables.
- Mash a few potatoes near the end of cooking to naturally thicken the broth.
- Use turkey sausage instead of beef for a lighter version.
- Serve with crusty bread or soda bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg
