This slow cooker 3-ingredient Amish sausage and apples is the kind of sweet and savory dish my uncle swears by for busy weeknights and chilly Sundays. It’s inspired by simple Amish farmhouse cooking—nothing fussy, just good smoked sausage, apples, and a touch of brown sugar that turns into a sticky, caramelized syrup as it cooks. You literally drop everything into the pot, walk away, and come back to a meal the whole family will happily devour. It’s especially nice when you want something cozy that makes the house smell amazing without a lot of work.
Serve this sausage and apples right out of the slow cooker with a big spoon so everyone can scoop up plenty of that dark, glossy syrup. It’s wonderful over creamy mashed potatoes, buttered egg noodles, or simple white or brown rice to soak up the juices. For something lighter, pair it with steamed green beans, a crisp green salad, or roasted carrots. Warm dinner rolls or a crusty loaf of bread are great for mopping up the sweet-and-savory sauce. If you’re feeding kids, keep the sides simple and familiar—corn, peas, or even plain buttered toast work perfectly.
Slow Cooker 3-Ingredient Amish Sausage and ApplesServings: 4-6
Ingredients
2 pounds smoked sausage or kielbasa, sliced into 1/2-inch thick rounds
6 large firm apples (such as Granny Smith, Honeycrisp, or Fuji), cored and cut into thick wedges
1 cup packed brown sugar (light or dark)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or cooking spray to help with cleanup.
Add the thick apple wedges to the bottom of the slow cooker, spreading them into an even layer. The apples will soften and soak up the syrup as they cook.
Scatter the sliced smoked sausage evenly over the apples, making sure the sausage is in a fairly even layer so it can brown slightly around the edges as it cooks.
Sprinkle the brown sugar evenly over the top of the sausage and apples. Try to cover as much of the surface as you can; this sugar will melt down into a dark, sticky caramel-like syrup.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the apples are very tender and the sausage is heated through and glazed. The apples should look soft and the liquid should be thick and syrupy.
Once cooked, gently toss the sausage and apples together in the slow cooker so everything is coated in the dark caramelized syrup, being careful not to mash the apples too much.
Taste and, if you like, sprinkle with a small pinch of salt to balance the sweetness (optional, not counted as an ingredient). Serve warm straight from the slow cooker, making sure each serving gets plenty of sausage, apples, and syrup.
Variations & Tips
For picky eaters, you can peel the apples so the texture is extra soft and familiar, and cut the sausage into bite-size half-moons instead of thick rounds. If your crew doesn’t love things too sweet, use 3/4 cup brown sugar instead of a full cup, or mix in a couple of tart apples like Granny Smith to balance out the flavor. For a slightly more spiced, cozy feel (very common in Amish-style kitchens), add a pinch of cinnamon or nutmeg on top of the brown sugar—this technically adds another ingredient, but it’s a nice option if your family enjoys warm spices. To stretch the meal for a bigger family, stir in a drained can of sliced potatoes during the last hour of cooking, or serve the sausage and apples over a big bowl of buttered noodles or rice. Leftovers reheat well in a skillet over medium heat until warmed through and a bit caramelized on the edges; they’re great tucked into a toasted bun for a quick sandwich or spooned over reheated mashed potatoes for an easy second-night dinner.
