Sausage, Peppers & Onions in the Slow Cooker

22 Jan 2013 4 Comments

by sparksfromthekitchen in Lunch, Main Dish, Slow Cooker Tags: , ,

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.

Sub

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.

Advertisement

Peperonata

27 Aug 2012 2 Comments

by sparksfromthekitchen in Appetizer, Condiment/Topping, Salad, Side Dish, Snack Tags: , , , ,

What a delicious combination of onion, red pepper and tomato. I made this on Sunday morning and put it in the fridge to cool and then was invited to a friends house for some wine and apps.  I brought some with me and it was great chilled and put onto toasted pita wedges.  This can be served warm, cold or at room temperature and is so versatile! Put it on a sandwich or on a cracker or eat as a side salad…the list goes on an on. Such a fresh refreshing little salad.

Peperonata (Braised Sweet Peppers, Tomatoes and Onions)

Ingredients:

  • 1lb (500g) red bell peppers (capsicums), stems, ribs and seeds removed
  • 1/4 cup (2fl oz) extra-virgin olive oil
  • 1 red onion, halved and thinly sliced crosswise
  • 2 bay leaves
  • 3 tomatoes, seeds removed and coarsely chopped
  • Kosher salt and freshly ground pepper

Instructions:

  1. Cut the bell peppers into 2 inch squares. In a saucepan over low heat, combine the peppers, olive oil, onion and bay leaves and cook, stirring often, until the vegetables are softened and have released their juices-about 15 minutes.
  2. Add the tomatoes, season to taste with salt and pepper and simmer gently until the vegetables are soft, about 5 minutes. Remove and discard the bay leaves.

Serve warm or chilled.

Slightly adapted from Williams-Sonoma Florence cookbook.