Recipe: Slow Cooker Sausage with Peppers, Onions and Garlicky Tomatoes

by Courtney Sullivan

Slow Cooker SausageDid you know you could prepare sausage in the crock pot? The long cooking time allows the peppers, onion, garlic and tomatoes to subtly influence the flavor the sausage. You can kick up the spice by using hot Italian sausage or serve along side your favorite pasta for a more filling meal.

We baked the Italian sausage in the oven before adding it to the crock pot to reduce the fat in the recipe. If you're rushed in the mornings, the sausage can be baked the night before and stored in the refrigerator until you're ready for it.

You'll enjoy taking this dish to a potluck for all the "oo's" and "ahh's" you'll receive. Your hungry family won't complain much either.

Slow Cooker Sausage with Peppers, Onions and Garlicky Tomatoes

Prep time: 10 minutes | Total time: 8 hours | Yield: 6 servings

Ingredients

• 1 1/2 pounds Italian sausage
• 1 medium onion, chopped
• 1 bell peppers, chopped
• 1/4 cup chopped flat leaf parsley
• 4 cloves of garlic, chopped
• 1 3/4 cups diced fresh tomatoes or14-ounce can of diced tomatoes, undrained
• 1 cup dry red wine or beef broth
• 6 slices thick country bread, toasted
• 1 ounce Asiago cheese, shaved

Directions

Preheat oven to 400°. Cut sausage into 3-inch pieces. Arrange on a non-stick baking sheet. Cook for 20 minutes. Drain the grease from the sausages.

Meanwhile, in a 6-quart slow cooker, combine the tomatoes, garlic, onion, bell peppers, parsley and wine or broth. Add the sausage pieces. Cook on high for 5 hours or low for 8 or 9 hours.

Serve the sausage and vegetables over the toast. Sprinkle with the cheese and freshly ground black pepper. As an alternative to break, serve along side pasta or brown rice.

Cook's Note

Should tomatoes be peeled? Some say it doesn't matter. Others think the peel has a bitter taste. If you decide to peel the tomatoes, here's an easy way to do it:

  • Bring 3 quarts of water to a boil. While the water heats, prepare a bowl of ice water.
  • Cut a 3/4 inch "X" on the bottom of each tomato.
  • Dip each tomato into the boiling water for 10 seconds. Plunge immediately into the ice water. Remove after about 15 seconds. Drain.
  • Use your fingers or a small paring knife to gently remove the skin, starting at the "X" cut in the bottom.

What's your favorite way to slow cook food? Let us know!