Slow-Cooker Street Fair Sausages With Peppers and Onions by america's test kitchen

** haven't tried



Serves 4
2-3 hours on low

For a fun and easy meal, we used the slow cooker to make superflavorful peppers and onions together with perfectly cooked Italian sausage. First, we jump-started the vegetables in the microwave to ensure that they'd cook through, and then we added them to the slow cooker and nestled in raw Italian sausages. To season the vegetables as they cooked, we used a potent mixture of chicken broth, tomato paste, and garlic. As they simmered, the peppers and onions absorbed the flavors of the sausage and braising liquid. Once the sausages were cooked through, all we needed to do was strain the peppers and onions and pile them high on sub rolls with the tender, juicy sausages.

GATHER YOUR INGREDIENTS

2 red or green bell peppers, stemmed, seeded, and cut into ¾-inch-wide strips

2 onions, sliced into ½-inch-thick rounds

2 tablespoons 

tomato paste

1 tablespoon 

vegetable oil

1 garlic clove, minced

½ cup 

chicken broth

1 ½ pounds hot or sweet Italian sausage

Salt and pepper

4 (6-inch) sub rolls, split lengthwise

INSTRUCTIONS

Microwave peppers, onions, tomato paste, oil, and garlic in bowl, stirring occasionally, until vegetables are softened, about 8 minutes; transfer to slow cooker. Stir in broth. Nestle sausage into slow cooker, cover, and cook until sausage is tender, 2 to 3 hours on low.

2

Transfer sausage to cutting board. Strain pepper-onion mixture, discarding cooking liquid, and transfer to bowl. Season with salt and pepper to taste. Cut sausage into 2-inch pieces. Serve sausage on rolls with pepper-onion mixture.