Ingredients :

• Turkey cocktail sausages — We use turkey cocktail sausages — the kind sold in 400g packs in the deli or prepared foods section. They must be pre-cooked: the slow cooker heats gently, not enough to reliably cook a raw sausage through. Check the label before buying.
• Pepperoncinis and their brine — Small pickled mild peppers found in the condiment aisle. What matters here is the juice as much as the peppers themselves: it’s what brings acidity and light heat to the sauce. Don’t throw it out by reflex when opening the jar.
• Au jus gravy mix packet — A brown powder found in the sauces and spice mix aisle. It provides body and deep umami to the sauce. If you can’t find it, a packet of dehydrated veal stock works well as a replacement.
• Ranch seasoning packet — The true secret to this recipe. Garlic, onion, dill, dried buttermilk — this mix gives that herbal and slightly creamy aftertaste that makes the sauce addictive. You can find packets in the American section or online, brand Hidden Valley or equivalent.