Slow-Cooker Smoked Sausage and Vegetable Stew

1Place the smoked sausage (2 pounds), chopped onion (1), diced tomatoes (1 can), red and green cabbage, (½ head) carrots (3), and potatoes (3) in a slow cooker.

2In a small spice bag or cheesecloth, tie up the Szechuan peppercorns (1 tsp) and star anise (2). Place the spice bag in the slow cooker.

3In a small bowl, mix together the Worcestershire sauce (2 tbsp), garlic powder (1 tsp), ginger powder (1 tsp), ginger beer (1 can), dry mustard (1 tsp), butter (2 tbsp), and milk powder (¼ cup). Pour this mixture over the ingredients in the slow cooker.

4Add the chicken broth (2 cups), salt, and pepper to the slow cooker. Stir everything to combine.

5Cover and cook on low for 6-8 hours or on high for 4 hours, or until the vegetables are tender.

6Once cooked, remove the spice bag with the Szechuan peppercorns (1 tsp) and star anise (2).

7Serve the smoked sausage (2 pounds) and vegetable stew hot, garnished with fresh herbs if desired.