Labadie Recipe Database
Name Sausage and Peppers
Number of People 6
List of Ingredients 2 large sweet red peppers, seeded and sliced

1 large green bell pepper, seeded and sliced

1 large sweet yellow pepper, seeded and sliced

1 large onion, sliced

20 oz. hot or sweet Italian turkey sausage

1/4 cup red wine vinegar

1/2 tsp. dried thyme

1/2 tsp. black pepper

1 1/2 T. cornstarch mixed with 2 T water

1 T grainy mustard

6 small multigrain submarine or hoagie rolls (2 to 3 oz. each)
Description Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5 to 6 quart slow cooker.



Cook on HIGH for 3 hours or LOW for 6 hours.  Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.



Heat broiler.  Pour liquid from slow cooker into a small saucepan.  Whisk in cornstarch mixture and mustard.  Bring to a boil; boil for one minutes or until thickened.



Meanwhile, slice rolls almost all the way through lengthwise.  Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until toasted.  Cut sausages diagonally into 1/2-inch thick slices and stir back into pepper mixture.  Place a scant 1 cup of the sausage mixture onto each roll.  Drizzle each sandwich with a generous 2 T of the sauce, reserving remaining sauce for dipping.  Serve immediately.
Time Prep 20 minutes + cooking
Difficulty (1-5) 1
Notes

I didn't cut up sausages, just served whole with peppers, onions and sauce.



Per serving:  226 calories, 6 g fat (2 g saturated), 14 g protein, 29 g carbohydrates, 2 g fiber, 383 mg sodium, 39 mg cholesterol
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