Monday, February 3, 2014

Slow Cooker Sausage and Peppers

Let me first say that I like neither peppers nor sweet sausage.  Why then did I ever think to make Slow Cooker Sausage and Peppers from Pass the Sushi?

 Maybe because I thought Mrblocko would enjoy it? 

No, let's blame aliens.

So the aliens told me to make this.  And I'm relaying their message of world domination.  Or not.  Just make this dish.  

Two things first, on what not to do...

Number one.  Do not. I repeat.  Do NOT use anything other than Sweet sausage.  Regular old Italian sausage will result in a regular old dish.  Not an amazeballs dish that you will rule the table with if you use sweet sausage.

Number two.  Do not serve this on anything other than a crusty roll.  It will get soggy and messy before you can finish consuming it.  A crusty roll will soak up the juices of goodness. 

Slow Cooker Sausage and Peppers from Pass the Sushi
1 Tolive oil
1 lb bulk ground sweet sausage (use only this or sadness will engulf you for the remainder of your days)
1/2 lb ground beef
2 (15oz )fire roasted tomatoes
 8oz tomato sauce
1 sm onion, sliced
1 red pepper, sliced
1 green pepper, sliced (I used orange because green is the grossest of all peppers.  Use what you like!)
sliced provolone or mozzarella
Fresh rolls (They should be crusty for maximum sandwich enjoyment)

Heat olive oil in a large skillet over medium heat. Brown sausage and ground beef, breaking into bite sized portions as it cooks. Transfer to a large slow cooker along with roasted tomatoes, tomato sauce, onion, and peppers. Cook on low for 5-7 hours. Listen to the cries of anguish and hunger as the smells from the crock pot waft through your house and torment you and your family.

Toast rolls with a slice of cheese until golden brown and cheese is starting to melt. Using a slotted spoon, pile sausage and pepper mixture onto rolls.  Shove the food in your face and try not to let your eyes roll back into your skull.

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