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Sausage, Peppers and Onions
Andre Lewis

Sausage, Peppers and Onions

This tastes like the sandwich stand even when you eat it from a bowl. Brown the links before they meet the sauce, then add the peppers late enough to keep their color. Toasted rolls are useful, but the sausage and vegetables make a full dinner without them.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs sweet Italian sausage links
  • 1 tbsp olive oil
  • 1 large yellow onion sliced
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 red bell pepper cut into 1-inch strips
  • 1 green bell pepper cut into 1-inch strips
  • 6 sturdy sub rolls

Method
 

  1. Heat the oil in a skillet over medium-high heat and brown the sausage links on two sides, about 6 minutes total.
  2. Transfer the links to a 6-quart slow cooker and cook the onion in the skillet until golden at the edges, 5 minutes.
  3. Add the garlic for 30 seconds, then transfer the onion mixture to the cooker.
  4. Pour in the tomatoes and add the oregano, salt and pepper.
  5. Cover and cook on low for 3 1/2 hours, then stir both bell peppers into the sauce.
  6. Cover again and cook until the sausage reaches 160°F and the peppers are tender, 1 1/2 to 2 hours more.
  7. Toast the rolls and fill each with one sausage link, peppers, onions and drained tomato sauce.