Slow Cooker Beef Sausages in Brown Gravy (Print-Friendly Version)
Arrange thawed raw beef sausages in a suitable slow cooker and cover with condensed mushroom soup, broth, and brown gravy mix. Cook on HIGH, planning for several hours, and confirm each sausage reaches 160°F. Use the stove or microwave for reheating leftovers.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
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8 raw beef dinner sausages, fully thawed
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1 can (10.5 oz) condensed cream of mushroom soup
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1 cup beef broth
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1 packet brown gravy mix, intended to make about 1 cup gravy
# How to Make It:
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Use a clean slow cooker suited to the batch and its manufacturer’s fill guidance. Keep raw beef sausages refrigerated until loading, fully thaw them first, and use HIGH rather than WARM for cooking.
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Arrange eight thawed raw beef sausages in the insert. Whisk condensed mushroom soup, 1 cup beef broth, and one brown-gravy packet intended for about 1 cup gravy in a separate bowl; add no extra packet water. Pour over and around the links.
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Cover and cook on HIGH, planning roughly 3–4 hours as an untested estimate and extending as needed. Check the center of every beef sausage for 160°F with a thermometer. If any sausage contains poultry, its endpoint is 165°F. Keep the lid in place between necessary checks.
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After the sausages are safely cooked, serve with the gravy. Reduce thin gravy in a saucepan if needed. Refrigerate leftovers promptly in shallow containers; reheat separately on the stove or in a microwave to 165°F, bringing reheated gravy to a rolling boil.
# Extra Suggestions:
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Use raw, fully thawed beef sausages and confirm 160°F in every center. HIGH 3–4 hours is a provisional planning estimate, not a tested guarantee. Cooker loading and sausage size affect timing; cold leftovers should not be reheated in the slow cooker.