Slow Cooker Morteau Sausage with Split Peas and Carrots Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are cleaned and chopped uniformly to promote even cooking. Rinse the dried split peas under cold running water in a fine-mesh sieve until the water runs clear.

Have your slow cooker placed on a stable, heat-resistant surface near an electrical outlet. Gather all ingredients and measuring tools to ensure a smooth assembly process once the cooking starts.

Instructions

Assembly of ingredients

1. 1Prepare the Slow Cooker base
   Place the whole raw Morteau sausage into the bottom of the slow cooker insert. Ensure the sausage is positioned flat so it cooks evenly in the liquid.
   Look for The sausage should sit securely at the bottom of the slow cooker.
   Tip Do not pierce the sausage skin to keep the juices inside during the long cooking process.
2. 2Add vegetables and aromatics
   Scatter the rinsed dried split peas and the diced carrots around the sausage. Lay the fresh thyme sprigs directly on top of the ingredients to infuse the flavor.
   Look for The vegetables and peas should be evenly distributed around the sausage.
   Tip Ensure the peas are fully submerged in the final liquid to hydrate properly.

At the end of this phase, the slow cooker should be loaded with the sausage at the base, surrounded by the peas and carrots, and topped with the herb sprigs.

Everything should be arranged neatly in the insert, ready for the broth to be added. Check that the sausage is lying flat and is not crowded by the vegetables, which helps ensure the heat circulates effectively around the meat.

Slow simmering

3. 3Add liquid and cook
   Pour the vegetable broth over the ingredients in the slow cooker. Cover the device with its lid and set it to cook on the low setting for approximately 4 hours until the peas are soft and the sausage is fully heated through.
   Look for The liquid should just cover the peas and carrots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid too often, as this releases heat and increases the cooking time.

During this phase, the slow cooker works to break down the peas and meld the flavors. The kitchen should begin to smell faintly of wood smoke and savory vegetables. Check that the lid is tightly sealed to maintain temperature. By the end of this period, the broth should have reduced, and the peas should have transformed from hard, dry grains into a soft, cohesive base for the meal.

Slicing and serving

4. 4Serve the dish
   Remove the sausage from the slow cooker and slice it into thick rounds. Serve the sliced sausage alongside a generous portion of the creamy, cooked split peas and carrots.
   Look for The split peas should be tender and creamy, and the sausage should be steaming hot.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Allow the sausage to rest for 5 minutes before slicing to maintain its moisture.

Once the cooking time is complete, the sausage should be removed to a cutting board to rest. The pea and carrot mixture should be thick and creamy, holding its shape on a spoon. Check the seasoning one last time, adding salt or pepper if necessary. Ensure the sausage is sliced into rounds of uniform thickness, making it easy to portion and serve alongside the hearty pea mixture.

Common mistakes

A common mistake is using too much liquid, which can result in a watery soup rather than the thick, creamy pea consistency desired for this dish. Conversely, using too little liquid can lead to unevenly cooked, crunchy peas.

Ensure the broth just barely covers the ingredients. Another error is failing to rinse the peas, which can lead to a cloudy or gritty texture in the final dish.

How to tell it’s done

The dish is considered done when the split peas have softened completely and reached a creamy, thickened consistency. The carrots should be tender when pierced with a fork, and the Morteau sausage must reach an internal temperature of 160°F (71°C).

Once finished, allow the sausage to rest for 5 minutes before slicing to ensure the juices redistribute throughout the meat, resulting in a more succulent texture when served.

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