Hope everyone had a great Easter or Passover! There are certain meals that I equate with growing up. Sausage & peppers is one of them. Somewhere along the line my mom served it to us one night, we loved it, and it became one of the “regulars” on the menu. Remember I told you that we were 4 picky children all with different palates. I often use her go to recipe when I crave it myself, but when I saw a crockpot version, I figured I would give it a shot. Since Mondays are usually the one day of the week that I am too tired to do any cooking, that is when I turn to the crockpot. Blair & I put this together on Sunday night so it was ready to be plugged in for the morning work day. It came together in no time and the end result was just as fabulous as the one I remember growing up on. We served ours over some pasta, but we ended up eating the leftovers on some local bakery rolls. Either way you choose to serve it, I can guarantee that you won’t be disappointed.
I am deeming this week as Italian week on the blog! I have a great pasta dish to share with you on Wednesday and a bonus post on how to dress up Italian bread from the store on Thursday. We are ending the week with a chocolately dessert, I kind of wish I had thought of this idea earlier and made some tiramisu. Oh well, the dessert coming is amazing nonetheless.
Crockpot Sausage & Peppers
3 pounds Italian sausage, cut into 1″ chunks
3 bell peppers, cut into strips
2 large yellow onions, sliced
5 garlic cloves, chopped
1 can crushed tomatoes
1 tablespoon Italian seasoning
2 teaspoons garlic powder
1/2 cup dry white wine
Heat a little oil in a skillet and add sausage. Cook until brown on all sides, then add to crockpot along with the rest of the ingredients. Cook on low for approximately 4 hours. Serve on bread or over pasta.
Source: I Was Born to Cook