Slow Cooker Alsatian Cervelas Sausage and Vegetable Stew Tips, FAQ & printable recipe

Tips for success

To enhance the depth of flavor, consider sautéing the leeks briefly in a separate pan before adding them to the slow cooker. While this adds one extra step, it caramelizes the natural sugars in the leeks, providing a richer base for the broth. This is optional but highly recommended if you have the time, as it adds a layer of complexity that complements the mustard and the savory sausages perfectly.

If you prefer a thicker sauce, you can remove the vegetables and sausages once cooked and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker.

Turn the heat to high for 10 minutes until the sauce thickens, then return the solids to the pot. This technique creates a restaurant-style finish that coats the vegetables beautifully and makes the dish feel even more indulgent and professional.

Variations

• Root Vegetable Medley: Replace the potatoes with parsnips and turnips for a earthier flavor profile. These root vegetables hold up well to long cooking times and provide a unique, sophisticated taste that pairs excellently with the mustard broth.
• Herbed Mustard Stew: Add two tablespoons of fresh chopped herbs like thyme or parsley during the final 30 minutes of cooking. The fresh aromatics brighten the dish and add a vibrant, garden-fresh note to the savory, slow-cooked components.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Thaw in the refrigerator overnight and reheat in a saucepan over medium heat until steaming hot, at least 165°F (74°C).

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the dish refrigerated for up to three days to maintain the best quality and texture. When reheating, ensure the food reaches an internal temperature of 165°F (74°C) to ensure safety and to restore the desired consistency of the mustard broth and the tenderness of the vegetables.

You can prepare the vegetables and sausages up to 24 hours in advance and store them in the refrigerator until you are ready to assemble the dish. Simply keep the ingredients in separate containers to prevent them from drying out.

When you are ready to cook, layer the ingredients as directed in the recipe and proceed with the cooking time. This is an excellent way to save time on busy mornings or when planning for a dinner party.

Serving ideas

Serve this stew in wide, shallow bowls to showcase the beautiful colors of the carrots, leeks, and potatoes alongside the sausages. Ladle a generous amount of the mustard-infused broth over each serving to keep the dish moist and flavorful.

Providing a side of crusty, artisanal bread is highly recommended, as it is perfect for soaking up the savory broth that remains at the bottom of the bowl after the solids have been consumed.

For a more complete meal, consider serving this dish alongside a simple green salad with a light vinaigrette. The acidity of the salad dressing cuts through the richness of the sausage and the savory broth, creating a balanced dining experience.

If preferred, a side of steamed green beans or roasted asparagus also works well, adding another layer of texture and color to the plate without overwhelming the delicate flavors of the slow-cooked vegetables.

Frequently asked questions

Recipe card

Slow Cooker Alsatian Cervelas Sausage and Vegetable Stew

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 4

Ingredients

• 4 links cervelas sausages, slit lengthwise
• 3 cups potatoes, peeled and sliced
• 2 cups leeks, cleaned and sliced
• 2 cups carrots, peeled and sliced
• 3 tbsp Dijon mustard
• 2 cups beef broth

Instructions

1. Arrange the slit cervelas sausages in the bottom of the slow cooker basin. Ensure they are distributed evenly to allow for consistent heat distribution during the long cooking process. If the sausages are very long, cut them into manageable pieces to fit the oval shape of the slow cooker.
2. Layer the sliced potatoes, leeks, and carrots directly over the sausages. There is no need to stir at this point; layering the vegetables on top allows them to steam and soften perfectly in the aromatic broth that will develop during the cooking time.
3. Add the Dijon mustard over the vegetables using a spoon, ensuring it is distributed somewhat evenly. Pour the beef broth over the entire mixture. The liquid does not need to cover the vegetables completely, as the steam will circulate effectively throughout the closed slow cooker.
4. Cover the slow cooker and set it to low for 4 hours, or until the vegetables are fork-tender and the sausages reach an internal temperature of 160°F (71°C). Let the dish rest for 5 minutes before serving to allow the juices to settle and the flavors to meld together perfectly.

Contains: mustard

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

28 g

Fat

24 g

Fiber

4.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.