Slow Cooker Sausage Recipe

The BEST Slow Cooker Sausage Casserole Hint of …

WebFeb 10, 2021 · Slow cook the sausage casserole: Add the canned diced tomatoes, Worcestershire sauce, thyme, oregano, paprika, salt and …

1. Add vegetable oil to a skillet or frying pan, and sear the sausages for a few minutes on each side, until they have gently browned. Transfer them to the slow cooker.
2. Add finely diced onion, grated garlic, and diced carrots, celery, leek and red pepper to the skillet. Saute for a few minutes until the onion is soft. Transfer the vegetables to the slow cooker.
3. Add the canned diced tomatoes, Worcestershire sauce, thyme, oregano, paprika, salt and pepper to the slow cooker. Cook on HIGH for 3 hours, or on LOW for 6 hours.
4. Drain and rinse the butter beans, and add them to the slow cooker. Slow cook for another 15 minutes.

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Crock Pot Sausage and Peppers Easy Healthy …

WebJan 21, 2019 · Cover the crock pot insert and refrigerate the insert with the ingredients in it for up to 1 day. When ready to cook, let the insert stand …

1. Lightly coat a 6-quart or larger slow cooker with nonstick spray. Heat a large skillet over medium high. Add 1/2 tablespoon oil. Once the oil is hot, add half of the sausages in a single layer (do not crowd the pan or the sausages will not brown properly). Cook for 1 to 2 minutes on all four sides, or until the outsides are golden brown (the sausages do not need to be cooked all the way through.) Transfer to the slow cooker. Add the next 1/2 tablespoon olive oil and repeat with remaining sausages.
2. Increase the heat slightly. Add the final 1/2 tablespoon oil, then the onions, 1 tablespoon water, salt, and pepper. Cook until the onions are starting to brown and become tender, 5 to 6 minutes. Add the garlic and red pepper flakes and cook 1 additional minute, then add the wine. Let cook until the wine evaporates, scraping up any bits that have stuck on to the bottom of the pan. Transfer the onions and any pan juices to the slow cooker with the sausages.
3. Add the bell peppers and crushed tomatoes to the slow cooker. Cover and cook for 5 to 6 hours on low or 2 to 3 hours on high, or until sausages are cooked through and tender. (I prefer and recommend the low, long cooking time, as it makes the sausages more tender, but high works if you are in a hurry.) Serve over pasta or inside rolls with provolone cheese on top.

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