Crock-Pot Love

Mashing

I use my Crock-Pot all year round, but when fall hits, I run that baby a lot more. I love the simplicity of it and how it enriches the flavors by cooking it slowly all day - perfect.

I know that I've already shared my recipe for C-P roast, potatoes & carrots, but I also love cooking sausage & peppers in it too. I know it's common to do this dish on the stove top, but again, cooking it throughout the day makes it so much better. Also, to cut back on the fat & calories, I use poultry sausage instead of pork -- they are so good even my pork loving (just hook the drippings to my veins) husband loves them!

Ready to cook

Slow Cooker Sausage & Peppers

• 14 oz. marinara sauce
• 4 medium vine-ripened tomatoes, sliced
• 1 large red pepper, sliced thin
• 1 large green pepper, sliced thin
• 6 sausages
• 1/3 cup Italian dressing
• 4 tbsp. extra-virgin olive oil, divided
• 1 tbsp. Italian seasoning
• 2 tsp. granulated garlic
• salt & pepper

In a medium pot, on the stove top, add 2 tbsp. oil & sausages -- simmer 8-10 minutes. You want all sides browned. 

Done!

Add the marinara sauce & sliced tomatoes to the Crock-Pot and smash with a potato masher. Add the sausages & stir to cover them in sauce.

Add the peppers, Italian dressing, 2 tbsp. oil, Italian seasoning, garlic and salt & pepper. Stir.

Cook on low for 6 hours. Serve on a hoagie bun or sliced by itself. You could also serve these over rice or noodles. This is a great make and freeze meal! Delicious.