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Sausages in pepper gravy

  • without browning 10 minutes, with browning 20 minutes
  • low 5-6 hours, high 3-4 hours
  • 6
Sausages in pepper gravy

A simple family dish that's perfect as a mid-week meal.


  • 12 thick beef sausages
  • 2 onions, peeled and chopped
  • 1-2 teaspoons minced garlic
  • 2 tablespoons flour
  • 1 tablespoon coarsely cracked black pepper
  • 1 cup red wine
  • 1 cup beef stock


  1. Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.
  2. If wishing to brown the ingredients then heat a dash of oil in the frying-pan and brown the sausages over a moderately low heat to avoid them from splitting. Brown the onions if wished.
  3. Into the pre-warmed slow cooker put the sausages, onions and garlic. In a jug mix together the flour, pepper, wine and stock to make a smooth sauce and pour over the sausages. Cover with the lid.
  4. Cook on low for 5-6 hours or on high for 3-4 hours, or until the sausages and onions are tender.
  5. Serve with your favourite seasonal vegetables.

Cooks Tips

- If you would like to thicken the sauce a little more, stir in 1-2 tablespoons beurre manie, cover with the lid and cook for a further 20-30 minutes on high.

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