Sausage and Bell Pepper Sandwiches |
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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Slow cookers are a time saver....as shown by this recipe. Ten minutes max to get it all into the pot....just set it and forget it for the next 3 hours if set on HIGH. Ingredients:
4 large bell peppers, assorted colors, seeded and sliced |
1 large onion, cut in wedges |
1 1/4 lbs italian sausages (hot or sweet, pork or turkey) |
1/4 cup red wine vinegar |
1/2 teaspoon thyme |
1/2 teaspoon black pepper |
1 1/2 tablespoons cornstarch, mixed with |
2 tablespoons water |
1 tablespoon grainy mustard |
6 grinder rolls (submarine, hoagie,) |
Directions:
1. Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5 to 6 quart slow cooker.
2. Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers, onions and sausage from cooker: set aside and keep warm.
3. Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil for 1 minute or until thickened.
4. Slice rolls almost all the way through lenghtwise. Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until rolls are toasted. Cut sausage diagonally into 1/2 inch thick slices and stir back into pepper mixture. Place a scant 1 cup sausage mixture on each roll. Drizzle with a generous 2 tablespoons of the sauce. Serve immediately.
5. You can use any remaining sauce for dipping.
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