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Yvonne Oots

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Born sometime in the last century, Yvonne embodies typical Mountain beginnings – log cabin, midwife,... View More

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Yvonne Oots

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i should be live at 5 pm eastern " Seems the labor party is full on supporting the import of extremist islam and more clips "

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Seems the labor party is full on supporting the import of extremist islam and more clips rumble.com

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Slow Cooker 4-Ingredient Bangers and Onions Servings: 4 Ingredients 2 pounds beef sausages (about 8 links)... View MoreSlow Cooker 4-Ingredient Bangers and Onions Servings: 4 Ingredients 2 pounds beef sausages (about 8 links) 3 large yellow onions, thinly sliced 2 cups beef stock (preferably low-sodium) 2 tablespoons Worcestershire sauce Prepare the onions: Peel and thinly slice the onions from root to tip. The slow cooker will gently soften and caramelize them over time, creating the base for the onion gravy. Brown the sausages (optional but recommended): In a large skillet over medium-high heat, sear the beef sausages for about 2–3 minutes per side until nicely browned but not fully cooked through. This step adds deeper flavor and color to the finished dish. If you’re short on time, you can skip this step and place the sausages directly into the slow cooker. Layer the onions in the slow cooker: Spread the sliced onions evenly across the bottom of a 4- to 6-quart slow cooker. They will soften and become the flavorful base of the gravy. Add the sausages: Place the sausages on top of the onions in a single layer if possible. As the dish cooks, they will settle into the onions. Mix the gravy base: In a bowl or measuring cup, stir together the beef stock and Worcestershire sauce. The mixture should taste savory and slightly tangy. Pour and cover: Pour the stock mixture evenly over the sausages and onions. The liquid should come at least halfway up the sausages. Cover the slow cooker with the lid. Slow cook: Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the onions are very soft and the sausages are tender and fully cooked. The liquid will darken into a rich onion gravy. Adjust the gravy texture: If you prefer a thicker gravy, remove the lid during the final 30 minutes of cooking to allow some liquid to evaporate. You can also mash a small portion of the onions and stir them back into the sauce to naturally thicken it. Serve: Taste the gravy and adjust seasoning if needed. Spoon the sausages and onions into a serving dish or serve directly from the slow cooker. Garnish with chopped parsley if desired and serve hot with mashed potatoes, bread, or vegetables. Variations & Tips For a slightly sweeter finish, add one or two thinly sliced red onions along with the yellow onions. They deepen the color and add a gentle sweetness to the gravy. If you enjoy deeper savory flavor, replace ½ cup of the beef stock with a dark stout while keeping the total liquid the same. Chicken stock can also be used if needed, though beef stock produces the richest sauce. If you prefer a leaner option, you can use chicken or turkey sausages instead of beef. For extra texture, brown the sausages deeply before cooking and briefly broil them for a few minutes after slow cooking to crisp the skins before returning them to the gravy. Leftovers reheat beautifully on the stovetop with a splash of stock or water and are excellent served on toast or tucked into a crusty sandwich roll the next day.

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