Add two cups of water into the slow cooker. Turn it on high and add the cube of beef bouillon. While that's cooking, cook the sausages and bacon in a frying pan just enough so they're browned (not fully cooked). Drain the sausages and bacon on paper towels to remove excess fat. Cut the bacon and sausages into 1-inch bite size pieces (you could do this before browning if you'd like). Peel the potatoes and cut into chunks (1-1.5" each). Chop parsley and onions.
Once the beef bouillon cube has dissolved, add coarse black pepper (from a pepper mill ideally) and a little salt, then turn the slow cooker to medium and add all ingredients, stirring to make sure the soup base seasons everything and the ingredients are mixed up. (The soup/gravy will increase as the meat starts to cook).
Cook for 4 hours on medium then change to "keep warm" until ready to serve. We serve ours over rice but this can also be served with bread.
Sweet Italian sausages give it a nice flavor but you can substitute other types of pork sausage. You could potentially add carrots (we don't) if you'd like.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 664 (70%)|
|Amt Per Serving||% DV|
|Total Fat 73.8g||98 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 33.2g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 143.3mg||44 %|
|Sodium 48351.4mg||1667 %|
|Potassium 1313.7mg||35 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 35.8g|
|Protein 30.5g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 944
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