Spray the inside of your slow cooker lightly with nonstick cooking spray or brush with a bit of oil for easier cleanup.
Add the potatoes to the bottom of the slow cooker, spreading them out in an even layer.
Scatter the sliced onion over the potatoes.
Nestle the raw sausage links on top of the onions and potatoes, spacing them out so they cook evenly.
Spoon the condensed cream of mushroom soup over the sausage and vegetables. Use the back of the spoon to spread it out a bit; it will thin out and create a sauce as it cooks.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the potatoes are tender and the sausage is fully cooked through (internal temperature should reach 160°F for pork sausage).
Once done, taste the sauce and add salt and pepper if desired. Gently stir everything together to coat the potatoes and sausage in the creamy sauce, being careful not to break up the potatoes too much.
Serve hot, making sure each plate gets a good mix of sausage, potatoes, onions, and plenty of sauce.
Variations & Tips
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