This is a five star recipe IF you simmer the sausages for about 10 minutes before placing in the slow cooker. If you don't the grease is extreme!
nice flavors with very tender meat. this is the way i normally make hot sausage except for the slow cooker (why didn't i think of that before?). i did boil my sausage for about 20 minutes ahead of time to remove some of the fat. thanks jelly!
I used this recipe as an idea ONLY. I cannot imagine the grease factor with sausages in a crock pot for hours on end. I used bulk sweet Italian sausage, crumbled into smallish almost walnut sized chunks and browned in a bit of olive oil. I did not use vegies to appease the family's different preferences, I used canned sauce spruced up with a bit of Oregano and Basil. I simmered the drained cooked sausage with the sauce on top of the stove for about 30 minutes. I used 2 pounds of sausage and one jar of sauce, I added a bit more sauce when reheating the leftovers the next night. It was even better leftover. I served it on hard rolls then smothered in cheese{provolone and mozz.}I then placed them in a hot oven{450}for about 10 minutes to soften the inside, crisp up the outside and melt the cheese. I gave this recipe 3 stars because it was a great idea, just not a very good method in my opinion.
I did not expect much of this recipe but made it because it was easy and I thought the guys at work would like it... HOLY COW! This makes an absolutely delicious sausage sandwich on a hoagie with lots of shredded mozzerella. I added one clove of garlic and I only had 6 sausages but other than that I followed the recipe exactly.
Perfect! Easy and delicious. My husband dreams about it at work when he knows it'll be waiting when he gets home. We've had it over rice mashed potatoes and spaghetti then in rolls the next night. I use two onions two peppers and sweet sausage. Love it!
So easy and so delicious! Plus it's a great way to beat the summer heat on nights when it's just too hot to grill. I would definitely brown the sausage first to avoid a bunch of grease in the crock pot. I also sauteed a green and red pepper along with a vidalia onion in a bit of olive oil and a bit of garlic just until tender crisp. I had some "Best Marinara Sauce Yet" frozen in a small container so I thawed that and added it vs. using Classico Sauce. I cooked it for 6 hours on low and added the veggies the last hour so they didn't get mushy. When it was done I served it on crusty Italian rolls topped with shredded Parmesan and Romano cheeses - YUM!
This recipe is really dependent on the sausage and sauce used so make sure you get something you like. As other reviewers mentioned it was really saucy...you could probably double the sausage onion and pepper without doubling the sauce. I served this over rice but I think I'll cut up the leftover sausage tomorrow and serve it over spaghetti instead as it really seemed more like a meaty pasta sauce to me. The taste was good and I'll probably make this again. Thanks for the recipe!
I used homemade spaghetti sauce plus 1 cup of water added green peppers and sliced onions. I did boil the sausages a few minutes before placing in the slow cooker to release some of the grease. Very tasty!
Delicious! Extremely easy. The sausages practically melted in my mouth. Nice and tender. I didn't have any bell peppers and I added a couple of fresh garlic cloves toasted our rolls prior to filling and topped with fresh grated parmesan cheese. My whole family loved them.
