Ingredients:

  • 1½ lb beef sausages
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • 3 tbsp water

Instructions:

  1. Optional: Brown 1½ lb beef sausages in a skillet over medium heat until the skins are mahogany-colored.
  2. Place 1 medium thinly sliced yellow onion and 3 cloves minced garlic at the bottom of the slow cooker.
  3. Lay the beef sausages on top of the onions in a single layer.
  4. Sprinkle 1 tsp salt, 1 tsp coarsely ground black pepper, and 1 tsp dried thyme over the meat, then pour in 2 cups beef broth.
  5. Cover and cook on Low for 6 hours or High for 3 hours until the sausages are plump and reach a safe internal temperature of 160°F (71°C).
  6. Stir 1/2 cup heavy cream directly into the slow cooker.
  7. In a small bowl, whisk 2 tbsp cornstarch and 3 tbsp water together until smooth, then pour the slurry into the pot.
  8. Stir gently on High for 15–20 minutes until the sauce is velvety and clings to the back of a spoon.