Ingredients:

  • 1.5 lbs pork sausages (e.g., Italian sausages)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add sausages and cook until browned on all sides (about 5-7 minutes).
  2. In a bowl, combine chicken broth, mustard, and thyme; mix well.
  3. Place seared sausages in the slow cooker. Layer onions and garlic on top. Pour broth mixture over everything.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. In the last 30 minutes of cooking, whisk together cream and flour in a bowl until smooth. Stir the mixture into the slow cooker.
  6. Ensure sausages reach an internal temperature of 160°F (70°C); the gravy should be thickened.
  7. Garnish with chopped parsley if desired.