Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Morteau Sausage with Split Peas and Carrots Tips, FAQ & printable recipe

Name: Slow Cooker Morteau Sausage with Split Peas and Carrots
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: French
Ingredients: 1 Morteau sausage; 1 cup dried split peas, rinsed; 2 cups carrots, diced; 3 sprigs fresh thyme; 3 cups vegetable broth

By Clara Weller · Oct 10, 2026

A rustic, steaming plate of sliced Morteau sausage served over a creamy mound of split peas and bright orange carrots.

Prep: 10 min
Cook: 4 h
Total: 4 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For a more intense flavor, you can briefly sear the Morteau sausage in a hot skillet before adding it to the slow cooker. While not strictly necessary, this step adds a layer of caramelized depth to the skin.

If you choose to do this, ensure the skillet is hot and the sausage is browned on all sides, then proceed with the assembly as directed in the recipe instructions.

If you find the finished dish is thicker than you prefer, stir in a small amount of warm broth or water just before serving to reach your desired consistency.

Taste the mixture carefully before adding any extra salt, as the sausage and the broth itself may already contribute significant sodium to the final dish. Always adjust seasonings gradually to avoid over-salting the creamy pea base.

Variations

Herb-Infused Variation: Incorporate extra aromatics by adding a bay leaf and a small diced onion along with the carrots. The onion will melt into the peas during the long cook time, adding sweetness and depth to the overall flavor profile of the dish.
Vegetable-Forward Variation: Increase the variety of vegetables by adding diced celery or leeks. These additions provide a subtle crunch and freshness that complements the smoky sausage perfectly while keeping the dish within the slow cooker format.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in airtight containers for up to 1 month.
Reheat: Reheat in a saucepan over medium heat, adding a splash of water to loosen the consistency.

Store any leftovers in an airtight container in the refrigerator. The split peas will continue to thicken as they cool, so you may need to add a splash of water when reheating.

Consume the leftovers within three days for the best quality and flavor. If storing for longer periods, portion the dish into freezer-safe containers and keep them in the freezer for up to one month.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, allow it to cool completely for no more than two hours, and then refrigerate. It reheats beautifully on the stove or in the microwave, making it a convenient option for quick lunches or dinners throughout the week.

Serving ideas

Serve this dish hot on individual plates, placing a portion of the creamy split peas and carrots as a bed for the sliced Morteau sausage. The contrast between the vibrant, sweet carrots and the earthy, savory peas provides a visually appealing meal. A piece of crusty bread on the side is perfect for scooping up the remaining pea mixture.

Because this is a hearty, one-pot meal, it does not require many side dishes. A simple green salad with a sharp vinaigrette can help cut through the richness of the sausage and peas, providing a refreshing contrast.

Keep the serving temperature high to ensure the sausage remains tender and the pea mixture maintains its signature creamy mouthfeel during the entire meal.

Frequently asked questions

Can this be made in a standard pot on the stove?

Yes, this recipe can be adapted for the stove, though it requires more attention. Use a heavy-bottomed pot, bring the ingredients to a boil, then reduce the heat to a very low simmer. Cover tightly and cook for about 60 to 90 minutes, stirring occasionally to prevent the peas from sticking to the bottom of the pot.

Why is the Morteau sausage cooked whole?

Cooking the sausage whole preserves its internal juices and smoky flavor, preventing it from drying out during the long simmering process. Slicing the sausage after it has finished cooking ensures that every round remains tender and succulent, rather than becoming tough or losing its structural integrity in the slow cooker.

Can different types of dried peas be used?

This recipe is specifically designed for dried split peas, which break down into a creamy consistency. Using whole dried peas will result in a different texture, as they hold their shape much longer and do not create the same creamy sauce. For best results and the intended outcome, stick to split peas.

Recipe card

Slow Cooker Morteau Sausage with Split Peas and Carrots

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

Ingredients

1 Morteau sausage
1 cup dried split peas, rinsed
2 cups carrots, diced
3 sprigs fresh thyme
3 cups vegetable broth

Instructions

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.
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.
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.
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.

Contains: sulfites

Estimated nutrition per serving

Calories: 420
Protein: 22 g
Carbohydrates: 45 g
Fat: 16 g
Fiber: 12 g
Sugar: 6 g
Sodium: 850 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.