Sausage, Peppers and Onions
Italian sausage links with sliced peppers and onion in crushed tomatoes, for sub rolls or pasta.
Sausage, Peppers and Onions
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursItalian sausage links with sliced peppers and onion in crushed tomatoes, for sub rolls or pasta.
Ingredients
In the bag: 1½ lb Italian sausage links
In the bag: 3 bell peppers, sliced
In the bag: 1 onion, sliced
In the bag: 1 can (28 oz) crushed tomatoes
In the bag: 1 tsp Italian seasoning
In the bag: 1 tsp garlic powder
Day of: ¼ cup chicken broth
To serve: sub rolls or cooked pasta
1 gallon-size freezer bag
Permanent marker for the label
Salt and black pepper to taste
Directions
- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put everything except the broth in a gallon freezer bag. Press out the air, seal, and freeze flat.
- The day before: move the bag to the fridge, on a plate, 24 hours ahead.
- Empty the bag into the crockpot with the peppers and onion on the bottom. Add the broth.
- Cook 5–6 hours on LOW, until the sausage reaches 160°F in the center.
- Serve on rolls or over pasta.
- Check that the sausage reads 160°F in the center and the peppers are soft.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Sausage has the shortest freezer life here: use this bag within 1 to 2 months.
Why this sausage and pepper bag works
Putting the peppers and onion under the sausage keeps the links from sitting in a pool of tomato and getting rubbery. The crushed tomatoes cook down into a sauce thick enough to pile onto a roll. Italian sausage brings its own fennel and fat, so the seasoning list can stay short.
Swaps and a warning
Chicken sausage works if you want it lighter, though it can turn dry, so check it closer to the low end of the cook time. Hot or sweet sausage is your call. Do not use fully raw links that have been frozen for months, since the fat tastes stale. Use this bag early, as the note says.
Serving Sausage, Peppers and Onions
Toasted sub rolls with melted provolone are the classic. Over buttered pasta it makes a plainer, saucier dinner. Leftovers keep 3 to 4 days in the fridge and reheat well on the stove with a splash of water.
The mistake to avoid is slicing the peppers too thin. They go to mush after hours in the pot, so keep the strips about half an inch wide.
Sausage, Peppers and Onions at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 11, led by In the bag: 1½ lb Italian sausage links, In the bag: 3 bell peppers, In the bag: 1 onion, In the bag: 1 can (28 oz) crushed tomatoes
Tips for Sausage, Peppers and Onions
Sausage has the shortest freezer life here: use this bag within 1 to 2 months.
Sausage, Peppers and Onions FAQ
How long does Sausage, Peppers and Onions take?
Sausage, Peppers and Onions takes 6 hours of cooking after 15 minutes of prep.
How many people does Sausage, Peppers and Onions serve?
This recipe makes 6 servings.
What do I need to make Sausage, Peppers and Onions?
11 ingredients, led by In the bag: 1½ lb Italian sausage links, In the bag: 3 bell peppers, In the bag: 1 onion, In the bag: 1 can (28 oz) crushed tomatoes. Amounts are in the recipe card above.
