Italian Sausages

It has been a little quiet around here. . .I know.  The great move is underway, and it has proved to be a strain on my cooking mojo.  After cleaning and packing boxes, somehow food is just something that needs to be gotten out of the way.  During the day that often ends up meaning a couple of boiled eggs, veggies, and hummus.  As you can imagine, there are three other people around who don't share my feelings, and for some reason want some food to eat.  The crockpot has more often than not been my solution  to these problems, I'm more ambitious and focuses in the mornings, and am more likely to put something together.


These are always good, and what's more, the leftovers can be turned into not one, but two delicious pasta dishes..  If you are going to go for the leftovers, I would double the meat and veggies.  This is pretty saucy as it is so I wouldn't double the spaghetti sauce. 


For the Crockpot:
1lb Italian Sausages
1 Jar Spaghetti Sauce
2 Red Bell Peppers, Sliced
2 Onions, Halved and sliced into half-moons
Salt & Pepper


For Serving:
Sliced Provolone or Mozzarella Cheese
Brat or Hoagie Buns


Heat a large skillet over medium high heat with just a little drizzle of olive oil.  When the pan is hot, add the sausages to the skillet.  We are just looking to get a little sear on the sausages, so just brown them on each side, 2 minutes a side, and then remove to the crockpot. 


Add another drizzle of olive oil to the now empty, but still hot skillet, and dump in your peppers and onions, salt and pepper your veggies..  We are just softening these up a little, so pop a lid on your skillet and let them be for about 5 minutes.  Stir them around, put the lid back on for another 3 minutes or so.  Add the peppers and onions to the crockpot.


Pour the Spaghetti Sauce over the veggies and meat, stir to combine.  Put the lid on the crockpot, and set it on Low for 8 hours, or High for 4.  Serve on the buns with cheese.