Slow Cooker Sausage With Sauce Food

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 STUFFING

Steps:

• Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
• Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
• Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.

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.

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

SLOW COOKER ITALIAN SAUSAGE PASTA SAUCE WITH SPAGHETTI

Steps:

• In 3 1/2 to 4 quart slow cooker, combine all ingredients except spaghetti; mix well. Cover; cook on low setting for 6 to 8 hours. Skim and discard fat, if desired. About 30 minutes before serving, cook spaghetti to desired doneness as directed on package. Drain. Serve sauce over spaghetti.

SLOW-COOKER SAUSAGE AND APPLES

Steps:

• Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered on low, until heated through, 3-4 hours.

CROCK POT PASTA SAUCE WITH SAUSAGE

Steps:

• Brown the sausage in a large skillet, breaking up any large pieces with a wooden spoon.
• When sausage is browned, drain if needed and add to crock pot.
• Clean skillet with a paper towel and set flame to high; when hot add oil.
• Add garlic and cook until golden but do not burn; add tomatoes and garlic to crock pot along with fresh cracked pepper. Cover and cook on low for 6-8 hours.
• If you wish, take an immersion blender and blend the sauce a 2-3 seconds to break the sausage up into smaller pieces to combine with the sauce.

SLOW COOKER CHEESY LASAGNA WITH SAUSAGE AND BEEF

Steps:

• In a large skillet over medium heat, melt butter.
• Add onion and sauté for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
• Add minced sausage and ground beef. Cook until browned, approximately 7 minutes. Drain oil.
• In a large bowl, add marinara sauce, alfredo sauce and canned tomatoes and mix completely.
• Add ground meat mixture to sauce. Add Italian Seasoning and salt and pepper to taste.
• In the slow cooker pan, pour a small amount of the sauce mixture along the bottom of the plan.
• Layer the uncooked lasagna noodles across the bottom of the pan. You can make the noodles to adjust them to the size of your pan.
• Spoon ricotta cheese across the lasagna noodles. Add a layer of grated cheeses. Add a layer of sauce mixture.
• Repeat the layering process; lasagna noodles, ricotta cheese, grated cheeses, sauce mixture.
• For the top layer, proceed with this order: lasagna noodles, sauce mixture, grated cheeses and sliced mozzarella cheese.
• Cook on LOW for 6 hours or HIGH for 4 hours until cheese on top is bubbly.

SLOW COOKER SAUSAGE AND SAUCE

Steps:

• combine all into slow cooker and cook on low 5-6 hours.
• Serve on rolls, rice or noodles.
• Note: another delicious option is to take 2-3 fully cooked chorizo sausages, remove casing and crumble into sauce for a spicier mexican pasta sauce -- is wonderful!

SLOW-COOKER BARBECUE BEANS AND SAUSAGE

Steps:

• Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours.
• Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.

SLOW COOKER ITALIAN SAUSAGE PASTA SAUCE

Steps:

• Add all ingredients except for the peas to a slow cooker (4-5 quart works best). Stir around well and cook on low for 8 hours or on high for 4 hours. Remove the lid and continue cooking for 10-15 minutes or until the sauce has thickened to your liking. Stir in the peas and serve hot over pasta topped with Parmesan cheese.

CROCK POT SAUSAGE WITH ONION AND MUSTARD SAUCE

Steps:

• Cut the sausages into 1-inch to 2-inch rounds.
• Peel the onion and slice it thinly. Scatter the sliced onion in the bottom of a slow cooker and then top it with the sliced sausages.
• In a small bowl, combine the mustard, vinegar, brown sugar, and honey; pour the mixture over the sausages.
• Cover and cook on low for 4 to 6 hours, or on high for 2 1/2 to 3 hours.
• Serve the sausages with rice or noodles and a side vegetable.

SLOW-COOKER SUNDAY SAUCE

Steps:

• In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. 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 the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
• 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, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
• 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 boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

SLOW COOKER SAUSAGE CASSEROLE WITH CHORIZO AND BEANS

Steps:

• Pan fry the sausages and chorizo until browned all over. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)
• Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid.
• Cook on HIGH for 6 hours or LOW for 8 hours.
• Stir everything well and serve.

SLOW COOKER STUFFED SHELLS WITH SAUSAGE AND SPINACH

Steps:

• In a large pot of salted boiling water, boil the pasta until just soft. The noodles need to be undercooked as they will continue to cook in the slow cooker. Drain and set aside.
• Meanwhile, in a large bowl, combine the ricotta cheese, spinach, 1 ½ cups mozzarella cheese and egg. Stir to combine well and season with salt & pepper, to taste.
• Spoon the ricotta mixture evenly into the parboiled shells.
• Spread a bit of sauce into the bottom of the 6 quart slow cooker.
• Place the stuffed shells into the slow cooker. You can stack them to fit.
• Pour the browned, drained sausage all over the shells.
• Next, pour the remaining sauce all over the top, covering each shell.
• Cover and cook on LOW for 3-4 hours until bubbly.
• In the last 30 minutes or so of cooking, add the remaining shredded cheese to the top of the shells, replace lid, and let melt.
• Top with parmesan and parsley and serve!

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.

SAUSAGE AND BAKED BEAN - SLOW COOKER CASAROLE

Steps:

• OK so brown the sausages in a frying pan - not fully cooked just browned. Then add to the slow cooker.
• Add the chopped onion to the slow cooker and gently soften, after 2 minutes, add the Garlic and season with salt and pepper. Then add to the slow cooker.
• Add the Potatoes, chopped tomatoes to the slow cooker and cook for about 6 hours on low.
• After 6 hours, add the tin of baked beans, the mushroom and the Worcester sauce - the give it a good old stir. Cook for another 1.5 - 2 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.