Slow Cooker Sausages, Peppers and Onions

To adjust recipe to use an Instant Pot, assuming Instant Pot duo (other models will be similar) 1. Press the “Slow Cook” key 2. Set cook time to 4 hrs by pressing the "+" or "-" key 3. Select desired cooking mode with the “Adjust” key, pressing to set to “Normal”, which is similar to temp of conventional slow cooker set to low. After 4 hours, check if the sausage is cooked through (recipe time is 4 to 6 hours). If not cooked through, repeat steps 1-3, choosing amount of time to finish in step 2

Agree recipe can be made on stove top or even on low temp in oven, but : Stove top requires monitoring, oven heats up the kitchen (a problem in the summer). Crock pot requires little supervision and the kitchen stays cool. But..... whatever works.

I prefer cooking sausage and peppers and onions in the air fryer. Toss the sliced onions and peppers in oil and place in the air fryer. Place sausage on top. Cook 20 minutes flipping the sausage half way through. Place your rolls on top to crisp for a few minutes. So delicious and easy!

Sausage and peppers is one of our favorite meals. I usually make it on the stove top because that’s the way I do it. But I love the idea of making it in a crockpot. Essential to brown the sausage first. Then it takes care of itself and fills the house with that spicy, tangy aroma. Will serve over linguine the first night then make subs with some mozz on them for another night.

Thanks for this yummy slow cooker recipe. I added about a third to a half cup of orzo so that the sauce would thicken.

Surprisingly delicious despite crockpot bias. I’ve made numerous versions including oven roasted with potatoes, braised, barbecued and with ingredients including wine and Marsala (see Giada). The sauce is tasty - doubled up on oregano, garlic powder and red pepper. Serving with supermarket Los Angeles bollillos and especially missing Natale’s rolls (New Jersey native). Aroma was spectacular during cooking. Enough leftover sauce to freeze for a future pasta dish.

I cooked this last night and it was delicious. I made a few substitutions and found a nifty "hack' of sorts. My local market has a "fajita" pack in its produce section with ready made cut up bell peppers and onions I used one of those. I also de-glazed the skillet with a splash of red wine before I tossed in a can of whole San Maranzano tomatoes which I lightly crushed, I didn't have any basil, so I tossed in a sprig of rosemary and served it over toasted sourdough bread

Less peppers, use a Vidalia onion, use slightly sautéed fresh garlic 3-4 cloves minced. I use my oven set at a low temp using a Dutch oven. More tomatoes, two cans Rienzi. Set adjust oven to 250-300 degrees until 1/2 to 3/4 sliced sausage are tender. Serve with sauce, peppers and onions on Italian sesame seed rolls (Natale’s in Summit NJ). Top with fresh mozzarella then broil slightly before serving.