Slow Cooker Aveyron Sausage with Red Wine and Onions Tips, FAQ & printable recipe

Tips for success

If you find the gravy is thinner than you prefer after the cooking time, you can remove the sausages and turn the slow cooker to the high setting for 15-20 minutes, or transfer the liquid to a saucepan on the stove to reduce it further until it reaches your desired consistency.

To add another layer of flavor, consider including a clove of garlic or a bay leaf alongside the thyme. These aromatics complement the red wine and onions beautifully without overpowering the delicate flavor of the sausages.

Remember to remove any whole herbs like bay leaves before serving to ensure a pleasant eating experience.

Variations

• Mushroom and Wine Variation: Add 2 cups of sliced cremini mushrooms during the layering phase for an earthy depth that pairs exceptionally well with the red wine and onion base.
• Mustard Infused Variation: Stir one tablespoon of whole-grain Dijon mustard into the sauce after cooking for a tangy kick that cuts through the richness of the pork sausages.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat until heated through, adding a splash of water or broth if the gravy has become too thick.

Store any leftovers in an airtight container. Cool the food for no more than two hours at room temperature before placing it in the refrigerator to ensure food safety.

The flavors often develop further overnight, making this a great dish to enjoy the following day when the gravy has had time to thicken slightly more.

This dish is excellent for making ahead of time. You can prepare the entire recipe and store it in the refrigerator for up to three days.

When ready to serve, reheat it gently on the stovetop or in the oven. The flavors will be just as vibrant, and the convenience of having a pre-prepared meal makes it perfect for busy schedules.

Serving ideas

Serve this dish alongside creamy mashed potatoes or crusty French bread, which are perfect for soaking up the rich red wine and onion gravy. A side of steamed green beans or a simple crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the sausages and sauce.

Present the dish in a wide, shallow bowl to showcase the glossy gravy and the beautiful color of the sausages.

A light dusting of fresh parsley can add a pop of color and freshness, though it is entirely optional. Ensure each serving includes a generous portion of the onion gravy to maximize the flavor profile.

Frequently asked questions

Recipe card

Slow Cooker Aveyron Sausage with Red Wine and Onions

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 8 fresh sausages
• 2 large yellow onions, sliced
• 1 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 cup dry red wine

Instructions

1. Place the fresh sausages in the bottom of the slow cooker, ensuring they are arranged in an even layer. Scatter the sliced yellow onions over the top of the sausages to create a flavor base.
2. Sprinkle the flour and dried thyme evenly over the onions and sausages. Pour the red wine over the entire mixture. Cover the slow cooker and cook on low for 4 hours until the sausages reach an internal temperature of 160°F (71°C).
3. Once the cooking time is complete, remove the sausages and spoon the thickened onion gravy over them. Let the meat rest for at least 5 minutes before serving to ensure the flavors settle and the temperature stabilizes.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g

Sugar

5 g

Sodium

850 mg

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