Sparks from the Kitchen

Sometimes you just want a nice big sandwich.  I found the original recipe on Melissa’s great blog http://iwasborntocook.com/ in the Top Posts of 2012 post and I immediately printed it out. I adapted it a bit with the cheese and rolls. Slow cooker on Sunday? Yes.  Sausage, onions and peppers on a roll? Yes. And I added the cheese.  Super easy, super yummy.  Would be great for football-watching days.

Sausage, Onions & Peppers in the Slow Cooker

• small amount of oil for browning
• 3lbs Italian Sausage (I  used 2 lbs hot and 1 lb sweet but use any combo you’d like) cut into 1 inch pieces
• 3 bell peppers, cut into thin strips (I used 2 red and 1 green)
• 2 large yellow onions, sliced
• 5 garlic cloves, crushed
• 1 28oz can crushed tomatoes
• 1 tbsp italian seasoning
• 1 tbsp garlic powder
• 1/2 cup dry white wine
• sandwich rolls (mine were hot dog sized from Hot & Crusty). You’ll need substantial rolls to hold up to the sauce and contents.
• provolone cheese

Instructions

1. In a large skillet heat a bit of the oil and brown the sausage on all sides. (This may have to be done in batches) Then place sausage in slow cooker.
2. Add the rest of the ingredients to the slow cooker.
3. Cook on low for at least 4 hours.
4. Half rolls, place cheese on either one or both sides, and toast until the cheese melts.  Spoon sausage mixture onto rolls and enjoy.

Note: my slow cooker is a 5qt and it was just about to the top of the insert so if you have a smaller cooker I’d make less.