Slow Cooker Liège-Style Sausage and Green Bean Stew Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, you can sear the sausages in a pan for a few minutes before adding them to the slow cooker, though this is optional.

This step creates a caramelized crust that deepens the overall complexity of the final sauce. If you choose to do this, ensure the pan is wiped clean after searing to avoid burning any residue.

If you find the sauce is too thin for your liking after the cooking time is complete, you can remove the lid for the last 15 minutes of cooking to allow some of the excess liquid to evaporate. Alternatively, you can gently mash a few of the cooked potato pieces into the liquid to naturally thicken the consistency of the stew.

Variations

• Root Vegetable Twist: Replace half of the potatoes with diced carrots or parsnips for added sweetness and color. These root vegetables hold up well to the long cooking time and complement the savory sausage perfectly.
• Herb-Infused Stew: Add a sprig of fresh thyme or rosemary to the slow cooker before starting. These woody herbs infuse the sauce with a fragrant aroma that elevates the rustic profile of the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

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

Reheat

Thaw in the refrigerator overnight and reheat on the stovetop over medium heat until steaming hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the stew has cooled to room temperature within 2 hours of cooking before placing it in the fridge to maintain safety and quality. When reheating, ensure the stew is heated thoroughly until it is steaming hot throughout.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the ingredients, assemble them in the slow cooker insert, and store the insert in the refrigerator overnight.

Simply place it in the base and start the cooking process the next day, adding an extra 30 minutes to the cook time to account for the cold start.

Serving ideas

Serve this stew hot, directly from the slow cooker or transferred to a large serving bowl. It pairs beautifully with a side of crusty bread, which is perfect for soaking up the flavorful sauce.

For a complete meal, consider serving it alongside a simple green salad with a light vinaigrette to contrast with the rich, savory nature of the stew.

When plating, ensure each serving includes a generous portion of both the sausages and the vegetables. A final sprinkle of fresh herbs, such as parsley or chives, can add a pop of color and freshness to the finished dish.

Ensure the stew is served immediately while it is still steaming for the best texture and flavor experience.

Frequently asked questions

Recipe card

Slow Cooker Liège-Style Sausage and Green Bean Stew

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

Ingredients

• 1 lb fresh sausages
• 4 oz bacon lardons
• 1 lb diced potatoes
• 1 lb green beans, trimmed
• freshly cracked black pepper, to taste
• 1/4 cup vinegar
• 1/2 cup water

Instructions

1. Place the fresh sausages and bacon lardons into the bottom of the slow cooker insert. This arrangement allows the meat to release its fat and flavor into the cooking liquid throughout the process.
2. Scatter the diced potatoes and fresh green beans over the meat layer. Season the vegetables generously with freshly cracked black pepper to enhance the savory profile of the dish.
3. Pour the vinegar and water over the ingredients. Cover the slow cooker and cook on low for 4 hours until the sausages reach an internal temperature of 160°F (71°C) and the vegetables are tender.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

28 g

Fat

26 g

Fiber

4.5 g

Sugar

2 g

Sodium

850 mg

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