Tuesday, October 16, 2012

Slow Cooker Turkey Smoked Sausage and Peppers

This dish is super easy to make and very delicious. The long cooking time allows the flavors to blend perfectly and creates a pot full of sausage and peppers that can be put on small buns, dished out over pasta, or simply served as an appetizer at parties.
(Makes 4-6 servings)
1 ½ lbs hot or mild Italian sausage links
4 large bell peppers (green, red, or yellow), cut into medium chunks or thin clices
1 medium yellow onion, diced
3 cloves fresh garlic, minced
2 cups pasta sauce
¼ cup red wine
1/2 tsp dried basil and oregano
Salt and pepper to taste
1/2 cup grated parmesan

Coat Slow cooker with non-stick cooking spray then pour the pasta sauce into the bottom. Place peppers, onion, and garlic on top of pasta sauce. Layer the Italian sausage over the vegetable mix. Pour wine over Italian sausage. Cover the crock pot and cook on high for 3-4 hours or low for 7-8 hours until the sauce appears to have doubled and the meat and vegetables are covered by it.
Remove Italian sausage and carefully skim off any fat. Take the Italian sausage and cut each link into 1-inch pieces and place them back into the crock pot. Gently push the meat down so it is covered by the sauce. Stir in the Parmesan cheese, continue cooking for an additional ½ to 1 hour until the meat is saturated by the sauce.
Remove the entire dish from the slow cooker and serve.

*We like to serve this over cooked pasta (think rigatoni, penne rigate or rotini) or even better on toasted sourdough loaf that has been liberally slathered with a garlic butter and then covered with mozzarella cheese and heated or broiled to melt the cheese-YUM!!