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Delicious Slow Cooker Sticky Sausages with Marmalade on a white plate with carrots and parsley garnish

Slow Cooker Sticky Sausages with Marmalade

This Slow Cooker Sticky Sausages with Marmalade is a time-saving dinner that combines tender sausages with a sweet tangy sauce. Perfect for busy weeknights, this easy slow cooker recipe will impress your family with its unbeatable flavor!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 150g/5½oz marmalade
  • 85g/3oz wholegrain mustard
  • 200g/7oz dried cannellini beans, soaked and boiled (400g prepped weight)
  • 2 red onions, cut into wedges
  • 550g/1lb 4oz carrots, peeled and cut into long, chunky batons
  • 8 turkey sausages
  • Salt and freshly ground black pepper

Method
 

  1. Heat a non-stick frying pan over high heat and brown the turkey sausages on all sides. Set them aside.
  2. In a small bowl, mix the marmalade and mustard with 500ml/18fl oz of water until smooth.
  3. Layer the ingredients in your slow cooker: start with the prepared cannellini beans, then add the onions and carrots. Place the browned sausages on top.
  4. Pour the mustard-marmalade sauce over the layers. Do not stir.
  5. Season with salt and freshly ground black pepper. Cover with the lid and set the slow cooker to low for 6 hours.
  6. If you’re home, give it a stir after about 4 hours. For a stickier finish, balance the lid slightly ajar and switch to high for the last 30 minutes.
  7. Season to taste again before serving and enjoy!

Notes

Pre-browning the sausages locks in flavor and gives them a beautiful color. Use thick-cut carrots so they hold their shape during the long cooking time. Soak and boil your beans beforehand for food safety—this step is crucial if using dried! Make the sauce ahead of time and store it in the fridge for up to 2 days to save prep time. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.