Slow Cooker Honey Butter Mini Sausages and Baby Potatoes Tips, FAQ & printable recipe

Tips for success

For those who enjoy a bit of heat, consider adding a pinch of crushed red pepper flakes to the seasoning mixture. This provides a subtle contrast to the sweetness of the honey, balancing the overall flavor profile.

If you find the sauce is too thin at the end of the cooking time, you can carefully stir in a small amount of cornstarch slurry and cook on high for an additional 10 minutes to reach your desired consistency.

To enhance the presentation when serving, garnish the dish with a sprinkle of chopped fresh parsley or chives. This adds a pop of color and a fresh, herbaceous note that cuts through the richness of the honey butter glaze.

Ensure you taste the sauce before serving to adjust the seasoning with an extra pinch of salt if necessary, keeping in mind that the smoked sausages already contribute a significant amount of salt to the final dish.

Variations

• Spicy Honey Butter: Add two tablespoons of your favorite hot sauce or a teaspoon of cayenne pepper to the honey butter mixture for a spicy kick that balances the natural sweetness of the honey.
• Herb-Infused Version: Incorporate a tablespoon of dried rosemary or thyme into the seasoning step to add a fragrant, earthy dimension that pairs exceptionally well with both the potatoes and the sausages.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the potatoes will become mushy upon thawing and reheating.

Reheat

Reheat in a saucepan over medium-low heat or in the microwave until it reaches an internal temperature of 165°F (74°C). Add a splash of water if too thick.

Allow the leftovers to cool to room temperature for no more than 2 hours before transferring them into an airtight container. Properly stored, the dish will maintain its quality in the refrigerator for up to 3 days. When ready to serve again, ensure the food is reheated to an internal temperature of 165°F (74°C) to ensure safety and to restore the desired texture of the potatoes and sausages.

This dish is excellent for making ahead of time. You can prepare the ingredients and layer them in the slow cooker insert, then store the insert in the refrigerator overnight. Simply place it into the slow cooker base and start the cooking process in the morning or when needed. Note that you may need to add an extra 30 minutes to the total cooking time if starting from a cold, refrigerated state.

Serving ideas

Serve this dish warm, ideally directly from the slow cooker or transferred to a large serving platter. It pairs beautifully with a side of steamed green beans or a crisp garden salad to provide a fresh balance to the richness of the honey butter sauce.

Because it is a hearty, substantial dish, a smaller portion is often satisfying enough for most diners, especially when served alongside lighter vegetable sides.

When serving, ensure everyone gets a good mix of both the sausages and the potatoes, as the sauce tends to collect at the bottom. Using a large spoon or a slotted ladle helps to scoop up the glaze along with the main ingredients.

If you have guests, placing the serving platter in the center of the table allows everyone to help themselves, making for a relaxed and informal dining experience that perfectly suits the nature of this comfort meal.

Frequently asked questions

Recipe card

Slow Cooker Honey Butter Mini Sausages and Baby Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lbs mini smoked sausages
• 1 1/2 lbs baby potatoes, halved
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup honey
• 1/2 cup unsalted butter, melted

Instructions

1. Wash the baby potatoes thoroughly and cut them in half. Ensure the mini smoked sausages are ready. Place the sausages into the bottom of the slow cooker insert. Add the halved potatoes on top of the sausages in an even layer.
2. Sprinkle the garlic powder and black pepper evenly over the potatoes. In a small bowl or measuring cup, mix the honey and melted butter together. Drizzle the honey butter mixture slowly over the potatoes and sausages, ensuring it coats as much surface area as possible.
3. Cover the slow cooker with the lid. Set the slow cooker to low heat and cook for 4 hours. Once the time is up, check that the potatoes are tender and the sausages are heated through to at least 160°F (71°C). Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

14.5 g

Carbohydrates

32 g

Fat

34 g

Fiber

3 g

Sugar

22 g

Sodium

950 mg

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