Slow Cooker Italian Sausages Food

SLOW COOKER SAUSAGE WITH SAUCE

Steps:

• Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce.
• Cover, and cook on Low for 6 hours. Serve on hoagie rolls.

SLOW-COOKER ITALIAN SAUSAGES

Steps:

• Place sausage in slow cooker sprayed with cooking spray.
• Top with remaining ingredients; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

CROCK POT ITALIAN SAUSAGE RIGATONI RECIPE

Steps:

• In a skillet over medium heat, cook the ground Italian sausage until it is brown. (Or use your Ninja)
• Add to a 6 quart slow cooker.
• Add in onion, seasonings, diced tomatoes, tomato sauce and broth. Stir to combine.
• Cover and cook on low for 6-8 hours or high for 3-4.
• 30 minutes before serving stir in the pasta. It will look very watery but don't worry the pasta will soak it up. Cover and cook for approximately 30 minutes until the desired tenderness is reached.
• Stir in the mozzarella cheese until melted.
• Serve immediately and top with parmesan cheese if desired.
• Enjoy!

SLOW-COOKER ITALIAN SAUSAGES AND PEPPERS WITH ROTINI

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. In cooker liner, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 6 to 8 hours.
• Cook and drain pasta as directed on package. Serve sausage mixture over pasta; sprinkle with Parmesan cheese.

SLOW-COOKER SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

ITALIAN SAUSAGE AND PEPPERS (LOW-CARB, SLOW COOKER CROCK POT)

Steps:

• Add all ingredients to the slow cooker crock and toss well to coat vegetables and sausage pieces with the oil and spices.
• Cover and cook on LOW for 8 hours. Garnish each serving with a dollop of sour cream, if desired.

SLOW COOKER ITALIAN SAUSAGE

Steps:

• Cut sausage into 4 or 5" pieces and brown on all sides in batches in skillet. Saute peppers, onions, and garlic in drippings. Combine tomato puree, sauce, and paste in bowl. Add seasonings and sugar. Layer half of sausage, onions, and peppers in 6qt cooker. Cover with half the tomato mixture. Repeat layers. Cover. Cook on high 1 hour and low 5-6 hours. Serve over pasta or Italian rolls. AWESOME!

CROCK POT ITALIAN SAUSAGE AND PEPPERS IS A COZY SUPPER FOR BUSY HOLIDAY WEEKNIGHTS

Steps:

• Grease slow cooker insert. Add sausages. Top with sliced vegetables. Sprinkle with seasonings. Pour marinara over. Cover and cook on low for 6-8 hours. Stir well. Serve on hoagie buns topped with cheese, over pasta or as is.

ITALIAN SAUSAGE & SAUERKRAUT - IN SLOW COOKER!

Steps:

• 1. `
• 2. collect at ingredients...
• 3. Once all the ingredients have been collected...
• 4. We will start by turning the oven to 375 degrees...
• 5. Spraying a kitchen grill with vegetable cooking spray...
• 6. Spray the Italian sausages with vegetable cooking spray and place sausages on grill...
• 7. Once the oven have reach 375 degrees, place to grill with the sausages, in the center of the oven. Let cook for 15 minutes...
• 8. Meanwhile, we start working on the vegetables...
• 9. Peel onion, and cut in half where you will have small half rings. Cut about 1/4-inch-thick.
• 10. Place in a bowl...and separate into half rings...
• 11. Take the red bell pepper and Seed and cut pepper in strips 1/4-in-thick... Place in bowl with onions
• 12. After about 15 minutes,
• 13. Remove sausages from oven, turn sausages over, place back in oven for about 10 to 15 more minutes.
• 14. Back to cutting the yellow bell pepper, seed and cut in strips about 1/4-in.-thick... Place in bowl with onion and red peppers.
• 15. Take the jar of sauerkraut, open and pour into the slow cooker, juice and all...
• 16. Spread sauerkraut evenly over bottom...
• 17. Take the sausages and place on the sauerkraut evenly...Pour the sausage grease over the sausages...
• 18. Take 1 teaspoon of red pepper flakes and spread in the slow cooker pot...
• 19. Take 1 teaspoon of sea salt and spread in slow cooker pot.
• 20. Take the red and yellow bell peppers and place on the sides of the sausages and the slow cooker...
• 21. Take the onions and place on the sausage in center of pot. DO NOT STIR!!! Place lid on slow cooker...
• 22. Make sure the slow cooker is on HIGH, and cook for 2 hours.
• 23. After 2 hours, open the slow cooker and look for the juices around the peppers and onions. It you can see juices...
• 24. remove the sausages and place in a bowl.
• 25. Stir the onion and peppers into the sauerkraut. Taste for seasoning.
• 26. Take and turn the Italian sausages over and place back on top of sauerkraut.
• 27. Turn the slow cooker to LOW and place the cover back on.
• 28. Let cook for about 4 hours...
• 29. After cooking for 4 hours, take lid off, pull out a sausage and check it for doneness!
• 30. Put sauerkraut mixture and sausage in a bowl with bread and --- ENJOY!!!!

SLOW COOKED ITALIAN SAUSAGE DINNER

Steps:

• Add first 3 ingredients to large zipper bag and shake well.
• Pour potatoes into slow cooker sprayed with non stick spray.
• Lay sausage links on top of potatoes. Pour green beans over top.
• Pour dressing all over everything. Cover and cook on low for 6-8 hours.

SUNDAY SAUCE

Steps:

• Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
• Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.