Crockpot Sausage Links with Peppers and Onions
Crockpot sausage links are a simple way to feed a crowd or fill a week of lunches. Italian sausage cooks gently with sweet peppers, onions and a little tomato, so you get juicy links and a sauce that needs no extra work.
6
servings15
minutes5
hoursItalian sausage links simmer with bell peppers, onion and garlic in a light tomato sauce until juicy and cooked through. Serve on rolls or over pasta.
Ingredients
2 lb Italian sausage links, sweet or hot
3 bell peppers (mixed colors), sliced
1 large yellow onion, sliced
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
6 sub rolls, toasted
1 cup shredded provolone cheese
Directions
- Heat the olive oil in a large skillet over medium-high heat. Brown the sausage links for 2 to 3 minutes per side until golden. They do not need to be cooked through.
- Spread the onion, peppers and garlic in a 6-quart slow cooker.
- Whisk the crushed tomatoes, broth, tomato paste, oregano, basil, red pepper flakes, salt and pepper in a bowl.
- Pour half of the sauce over the vegetables.
- Nestle the browned sausages on top and pour the remaining sauce over them.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours. The sausages should reach 160°F inside.
- Stir the vegetables gently and taste the sauce. Add salt if needed.
- Toast the rolls under the broiler for 2 minutes.
- Tuck a sausage into each roll and top with peppers and a spoonful of sauce.
- Sprinkle with provolone and broil for 1 minute until melted.
Notes
- Pork Italian sausage should reach 160°F. Chicken sausage needs 165°F. Browning is optional but makes the casings less soft. For breakfast links, see the swaps below. Keeps 4 days in the fridge and 3 months in the freezer.
Why sausage links do well in a slow cooker
Sausage is already seasoned and rich in fat, so it needs very little help. In the slow cooker it cooks gently in the juices from the peppers and tomato, which keeps the casings from bursting and the meat from drying out.
The fat that renders out flavors the vegetables, and the tomato and broth turn into a sauce with no extra effort. You get dinner and a topping in one pot.
One more advantage is how forgiving it is. Sausages hold well on WARM for an hour, so dinner can wait for a late game or practice without turning dry.
What to look for at the store
Italian sausage links: Sweet, mild or hot all work. Fresh sausage from the meat case is better than precooked, because it gives off juices that flavor the sauce.
Bell peppers: Use a mix of colors for sweetness. Green peppers alone taste a bit bitter after long cooking.
Onion: A big yellow onion sliced into half moons becomes sweet and soft by the end.
Crushed tomatoes: They give a thick sauce. Diced tomatoes leave chunks and a thinner result.
Rolls: Choose sturdy hoagie or sub rolls that can hold a juicy sausage without falling apart.
Tips for juicy links
Brown first if you can: A quick sear gives the casings color and a little snap. Without it, the sausages are pale and soft.
Do not overcook them: The most common mistake is cooking sausages for eight hours. They shrivel and turn grainy. Five to six hours on LOW is enough.
Keep the sauce thin: Use only half a cup of broth. The peppers release plenty of water.
Prick or not: Pricking sausages lets fat run out, which can make them dry. Leave them whole and the casings keep the juices inside.
Swaps and variations
Use chicken or turkey sausage for a lighter dish and cook to 165°F. Swap the tomato sauce for beer and sliced onions for a bratwurst version. Add sliced mushrooms or zucchini in the last hour. For breakfast links, skip the tomato and cook them in apple juice and a little maple syrup for about 3 hours on LOW. Do not use fully frozen links, since they take too long to reach a safe temperature.
If you want a thicker sauce, take off the lid for the last 30 minutes on HIGH, or stir in a tablespoon of tomato paste. For a thinner sauce for pasta, add a splash of broth.
What to serve with it
Pile the sausages and peppers into toasted rolls with melted cheese, or serve them over spaghetti, soft polenta or buttered rice. A simple green salad with vinegar dressing cuts the richness.
For game day, cut the cooked sausages into thick coins and keep them in the sauce on WARM with toothpicks. They disappear fast, so make a double batch if the crowd is big.
Storing and reheating
Refrigerate the sausages with the sauce in a covered container for up to 4 days.
Freeze for up to 3 months. Thaw overnight and reheat in a skillet over medium-low heat with the sauce until hot throughout. Do not microwave the links for long, they split.
Cooked sausages also slice well for the next day. Cut leftover links into coins and toss them with the peppers and sauce into a pan of pasta for a quick lunch.
Crockpot Sausage Links with Peppers and Onions at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by Italian sausage links, bell peppers (mixed colors), yellow onion, garlic
Tips for Crockpot Sausage Links with Peppers and Onions
Pork Italian sausage should reach 160°F. Chicken sausage needs 165°F. Browning is optional but makes the casings less soft. For breakfast links, see the swaps below. Keeps 4 days in the fridge and 3 months in the freezer.
Crockpot Sausage Links with Peppers and Onions FAQ
How long does Crockpot Sausage Links with Peppers and Onions take?
Crockpot Sausage Links with Peppers and Onions takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Sausage Links with Peppers and Onions serve?
This recipe makes 6 servings.
What do I need to make Crockpot Sausage Links with Peppers and Onions?
15 ingredients, led by Italian sausage links, bell peppers (mixed colors), yellow onion, garlic. Amounts are in the recipe card above.
