Hot Sausage in Crockpot with Peppers and Onions
Hot sausage in the crockpot is an easy, spicy dinner: links simmer in marinara with sweet peppers and onions until juicy and cooked through. The slow cooker keeps the sausage plump and the sauce rich, with no splattering skillet.
8
servings15
minutes4
hours30
minutesHot Italian sausage links cook with peppers, onions and marinara until they are cooked through and the sauce is rich. Serve on rolls or over pasta.
Ingredients
2 lb hot Italian sausage links
1 tbsp olive oil
2 red bell peppers, sliced
1 green bell pepper, sliced
2 yellow onions, sliced into half moons
5 cloves garlic, minced
1 jar (24 oz) marinara sauce
1/2 cup low-sodium chicken broth
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1/2 tsp black pepper
8 sub rolls, toasted
1 cup shredded provolone or mozzarella
Directions
- Heat the oil in a large skillet over medium-high heat. Brown the sausages on all sides, about 6 to 8 minutes. They do not need to cook through.
- Put the peppers, onions and garlic in a 6-quart slow cooker.
- Lay the browned sausages on top of the vegetables.
- Stir the marinara, broth, oregano, red pepper flakes, salt and pepper in a bowl and pour it over the sausages.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the sausages reach 160 degrees F and the peppers are tender.
- Remove the sausages and let them rest for 5 minutes.
- Stir the sauce and vegetables, tasting for salt.
- Serve the sausages on toasted rolls, topped with peppers, onions, sauce and cheese.
Notes
- Use mild sausage for kids, or a mix of mild and hot. Sweet Italian sausage works the same way. Serve over polenta or pasta if you do not want rolls. Leftovers keep 4 days in the fridge. For a hot sausage dip, chop the cooked sausage and stir it into cream cheese with some of the sauce.
Why hot sausage works in the slow cooker
Sausage links can burst or dry out in a skillet if the heat is too high. In a slow cooker they cook gently in sauce, and they stay juicy because they never touch dry heat. The fat melts into the marinara and turns it rich and a little spicy.
Peppers and onions soften and sweeten as they cook, which tames the heat of the sausage. You end up with a tangy, spicy, sweet mix that works on a bun or over pasta.
It is also easy to serve a crowd. A single slow cooker holds a dozen links, and guests can build their own sandwich with the peppers and sauce.
Ingredient notes for the pot
Hot Italian sausage: Look for links with a good fat content, since lean sausage turns dry. Pork sausage must reach 160 degrees F.
Bell peppers: Use a mix of red, orange and green for color and sweetness. Cut them in thick strips so they do not melt away.
Yellow onions: Slice them in half moons. They soften and turn sweet in the sauce.
Marinara: Choose a jar with simple ingredients and no added sugar. It does most of the work, so use one you like.
Red pepper flakes: Optional, but they add a lingering heat. Skip them if the sausage is already very hot.
Tips for plump, juicy sausage
Brown the links: It takes a few minutes and gives you a better color and flavor. Do not prick the casings, or the juices run out.
Keep the vegetables under the sausage: Layering sausages on top keeps them out of the liquid, so they steam rather than boil.
Do not overcook them: The most common mistake is leaving sausage on LOW all day. After 6 hours the links turn tough and the sauce gets greasy, so stop at 5 hours.
Use a thermometer: Pork sausage needs to reach 160 degrees F. Check the thickest link in the pot before you serve.
Swaps and variations
For a lighter pot, use chicken sausage and cut the cook time to 3 hours on LOW. Swap the marinara for a can of crushed tomatoes with extra garlic for a fresher sauce. For a hot sausage dip, chop the cooked sausage and fold it into cream cheese with a cup of the sauce. Add mushrooms or zucchini in the last hour for extra vegetables.
Do not use fully raw sausage patties here. They crumble in the sauce and turn greasy.
For a crisp skin, broil the cooked links on a sheet pan for 3 minutes before putting them on rolls. It gives them a snap that slow cooking alone does not.
What to serve with it
Pile the sausage, peppers and sauce onto toasted rolls with melted provolone for a classic sandwich. For a plate dinner, serve over creamy polenta, pasta or rice, with a green salad on the side.
Storing, freezing and reheating
Refrigerate leftover sausage and sauce in a covered container for up to 4 days. Freeze for up to 3 months and thaw overnight in the fridge.
Reheat in a covered skillet over medium-low heat with a splash of water, so the sausage warms through without splitting. Microwave in short bursts if you are in a hurry.
For a party, slice the cooked sausages into rounds and return them to the sauce. They stay warm on LOW for a couple of hours and work as a hot appetizer with toothpicks.
Hot Sausage in Crockpot with Peppers and Onions at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 14, led by hot Italian sausage links, olive oil, red bell peppers, green bell pepper
Tips for Hot Sausage in Crockpot with Peppers and Onions
Use mild sausage for kids, or a mix of mild and hot. Sweet Italian sausage works the same way. Serve over polenta or pasta if you do not want rolls. Leftovers keep 4 days in the fridge. For a hot sausage dip, chop the cooked sausage and stir it into cream cheese with some of the sauce.
Hot Sausage in Crockpot with Peppers and Onions FAQ
How long does Hot Sausage in Crockpot with Peppers and Onions take?
Hot Sausage in Crockpot with Peppers and Onions takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Hot Sausage in Crockpot with Peppers and Onions serve?
This recipe makes 8 servings.
What do I need to make Hot Sausage in Crockpot with Peppers and Onions?
14 ingredients, led by hot Italian sausage links, olive oil, red bell peppers, green bell pepper. Amounts are in the recipe card above.
