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Italian Sausage, Peppers, and Onions
Cook: 6:00 LOW, or 3:00 HIGH
Serves 8 -10
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10 hot or sweet Italian sausage links, uncooked
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4 sweet onions, medium, cut into discs
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4 red, yellow, or green bell peppers, cut into strips
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2 (14-1/2 oz.) cans fire-roasted diced tomatoes
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1 (28-oz.) can crushed stewed tomatoes
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2 tablespoons balsamic vinegar
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6 cloves garlic, minced
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1 tablespoon herbs du Provence, crushed
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1 teaspoon crushed red pepper
1.
Remove the aluminum pot from the slow cooker body, and place it directly on the stovetop.
2. Turn burner heat to MEDIUM-HIGH. Add sausages, Brown on all sides.
3. Remove sausages onto a brown paper bag to drain grease. Add half the onions and half the sliced
peppers to the hot pan. Brown well. Drain veggies on brown paper. Wipe the aluminum pot down
to remove all sausage grease.
4. Replace aluminum pot into slow cooker body.
CAUTION: Be sure to use protective oven mitts when returning aluminum pot to slow cooker
body as the the aluminum pot and the aluminum pot handles will be very hot and may cause
injuries such as burns.
5. Add the remaining raw vegetables and the rest of the ingredients to the aluminum pot and mix
well. Add drained sausages, onions and peppers.
6. Close the lid.
7.
Program the Slow Cooker for LOW; set the TIME for 6:00 hours or cook on HIGH for 3:00 hours.
HINT: Make extra and use any leftovers to make fabulous hoagie sandwiches or home-made pizza.
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