Slow Cooker Au Jus Kielbasa and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Wash the gold baby potatoes thoroughly and pat them dry before halving them with a sharp knife on a stable cutting board. Peel the white onion and slice it into uniform strips, which will soften and dissolve into the sauce during the cooking process.

Slice the kielbasa into consistent half-inch rounds to ensure they cook evenly. Have your beef broth and melted butter ready in a small pitcher, and ensure your au jus seasoning packet is opened and ready to be sprinkled over the top of the ingredients.

Instructions

Layering the Ingredients

1. 1Prepare the Base
   Add the sliced kielbasa coins to the bottom of the slow cooker insert, ensuring they are spread out in an even layer to promote consistent cooking.
   Look for The sausage covers the bottom of the insert.
   Tip Slice the sausage into even thickness for uniform cooking.

The base of the slow cooker should be completely covered by the kielbasa coins, providing a solid foundation for the remaining ingredients. Ensure the sausage is distributed evenly across the bottom surface of the insert.

At this stage, the sausage should look fresh and ready for the heat. No additional liquid is needed yet, as the moisture will be added in the final phase. Verify that the insert is sitting properly in the base of your slow cooker before proceeding to add the vegetables.

Adding Aromatics and Seasoning

2. 2Add Aromatics and Seasoning
   Pile the halved gold baby potatoes and the sliced white onions on top of the sausage. Sprinkle the au jus seasoning mix evenly over the potatoes and onions.
   Look for The potatoes and onions are piled high in the center.
   Tip Distribute the seasoning evenly for balanced flavor.

The potatoes and onions should be piled high in the center of the insert, creating a mound that sits comfortably on top of the kielbasa. The au jus seasoning should be visible as a light dusting over the vegetables. At this point, the ingredients are raw and should look vibrant. The onions provide a nice contrast to the gold potatoes. Check that the seasoning is evenly distributed to ensure every bite of the final dish will be properly flavored once the cooking process begins.

The Cooking Process

3. 3Pour and Cook
   Pour the beef broth and melted butter over the ingredients. Cover and cook on low for 4 hours, or until the potatoes are tender and the internal temperature of the sausage reaches 160°F (71°C). Let rest for 5 minutes before serving.
   Look for The liquid is pooled at the base of the insert.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the lid is secure to trap steam and moisture.

After pouring the broth and butter over the mixture, the liquid should settle at the bottom of the insert. Once the lid is placed on, the slow cooker will begin to build steam. After 4 hours, the kitchen should smell savory and slightly smoky. The potatoes should be soft, the onions translucent, and the sausage plumped by the heat. The final sauce will be a deep brown color, indicating that the au jus seasoning has fully dissolved and melded with the broth and fats.

Common mistakes

A common mistake is overcrowding the slow cooker, which prevents the ingredients from cooking evenly and can result in some potatoes remaining hard while others turn to mush. Ensure the potatoes are cut into similar sizes so they cook at the same rate.

Another error is failing to fully incorporate the au jus seasoning; ensure you sprinkle it evenly over the top rather than dumping it in one spot. Finally, resist the urge to lift the lid frequently during the cooking process, as this releases heat and steam, significantly increasing the total cooking time required.

How to tell it’s done

The dish is considered done when the potatoes are fork-tender, meaning a fork slides into the center of the largest potato piece with zero resistance. The sausage should be heated through to an internal temperature of 160°F (71°C).

The sauce should be thin but flavorful, with a noticeable sheen from the melted butter. If the potatoes are still firm, continue cooking for another 30 minutes. Once done, turn off the slow cooker and allow the dish to rest for 5 minutes, which helps the sauce thicken slightly and settle before serving.

• Ground meat: 160°F (71°C) in the thickest part