Slow Cooker Sausage and Peppers

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White Bowl with Slow-Cooked Sausage and Peppers
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Slow Cooker Sausage and Peppers

This recipe makes a great weekend meal with leftovers for the week ahead. You spend a little time at the stove, then have 3-4 hours of “hands off” time while the slow cooker does its thing. At the end, you have a delicious, flavorful base that’s perfect to go on pasta, a hoagie sandwich with melted mozzarella, or a baked potato.

Ingredients

  • 3 red bell peppers, seeded and sliced ½-inch thick
  • 1 poblano pepper, seeded and sliced ½-inch thick
  • 4 garlic cloves, peeled and left whole
  • 1 teaspoon dried oregano
  • ½ teaspoon dried fennel
  • ½ teaspoon crushed red pepper flakes
  • Salt and black pepper
  • 1 Tablespoon extra virgin olive oil
  • 1 large red onion, sliced ½-inch thick
  • 2 Tablespoons tomato paste
  • Two pints cherry tomatoes
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon fresh cracked black pepper
  • 4-6 Kadejan smoked chicken brats*
  • Shredded Parmesan, if desired

Serving options

  • Hoagies and melted mozzarella
  • Baked potato
  • Cooked pasta of choice

Instructions

In a 6- to 8-quart slow cooker, add the peppers, fennel, oregano, rosemary, and red pepper flakes. Season with half of the salt and all black pepper and toss to coat.

In a large skillet over medium-high heat, warm the oil. Add the onions. And half a teaspoon kosher salt, make some room in the pan, and add the sausage and cook until the sausage is browned all over, turning halfway through, about 8 minutes. Remove the sausage to a plate and set aside. Add the tomato paste and let it brown a bit, add the cherry tomatoes, and stir. Once the cherry tomatoes have released their juices, add the red wine vinegar. Use a flat-edged wooden spoon to scrape up any brown bits on the bottom of the skillet. If needed, add a splash of water to get every last bit. Transfer the mixture to the slow cooker.

Cover and cook on low or medium until the peppers are tender and the sausage is fully cooked, about 3 to 4 hours.

Notes

Serve on a baked potato, over pasta, or as the filling for a warm sandwich.

Serves 4 to 6.