The weather has been so hot here just like in most parts of the country so I decided it was a great time to use the slow cooker. This Slow Cooker Sausage and Peppers recipe makes a great tasting sandwich. I have also wanted to post another homemade sausage recipe so I took this opportunity to do just that. This Mild-Hot Italian Sausage is really good especially if it is used to compliment another recipe. This sausage recipe compliments Slow Cooker Sausage and Peppers very well. It is also very good combined with spaghetti sauce. When I make the sausage I will link 1/2 of the batch, and freeze the other 1/2 unlinked to use in spaghetti or other dishes. This recipe has a little bit of a nip to it, but if you like it really hot, just add more red pepper flakes.
If you prefer an Italian sausage on the mild side here is a link for a Sweet Italian Sausage recipe.
If you don’t feel like putting up with the heat give this Slow Cooker Sausage and Peppers recipe a try. Purchase the sausage, or make your own Fresh Italian sausage; making your own is not as hard as you would think. Most meat grinders come with a sausage horn attachment and you can purchase sausage casings from your local meat market.
(You can also make Venison sausage with this recipe by substituting 1/2 the pork with Venison)
- 2 large sweet red peppers (seeded and sliced length wise)
- 1 large green bell pepper (seeded and sliced length wise)
- 1 large sweet yellow pepper (seeded and sliced length wise)
- 1 large sweet onion (cut into wedges)
- 6 mild hot Italian sausage links (1-1 1/ 2 pounds)
- 1/4 cup red wine vinegar
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon stone ground mustard
- 6 bratwurst buns or hoagie rolls
- Place sausage links in the bottom of the slow cooker.
- Prepare the vegetables and onion according to the ingredients list and add to the slow cooker.
- [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a17.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a17.jpg” alt=”sweet peppers” width=”240″ height=”160″ class=”alignnone size-full wp-image-7665″][/url] [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a28.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a28.jpg” alt=”sweet peppers and sausage” width=”240″ height=”160″ class=”alignnone size-full wp-image-7666″][/url]
- Pour in the red vinegar and season with the thyme and pepper. Cook on low temperature for 5-6 hours, or until sausage is done and vegetables are tender.
- Using a slotted spoon remove the sausage and vegetables to a serving platter, separating the sausage. Set aside and keep warm.
- Pour the juice from the slow cooker into a small sauce pan. In a small glass dissolve the cornstarch in the cold water. Mix together the juice, cornstarch mixture and mustard. Cooked until thickened and set aside.
- [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a38.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a38.jpg” alt=”sausage and peppers” width=”240″ height=”160″ class=”alignnone size-full wp-image-7669″][/url] [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a6.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a6.jpg” alt=”Slow Cooker Sausage and Peppers” width=”240″ height=”160″ class=”alignnone size-full wp-image-7678″][/url]
- Split the buns and lay them cut side up in a broiler pan-broil until lightly toasted. (Watch these close they brown-up fast)
- To make the sandwich cut the sausage lengths diagonally into about 1 inch slices. Line the buns with sausage, top with the peppers, onion, and drizzle some of the sauce on top.
- 5 pounds boneless pork butts
- 2 1/2 tablespoons salt
- 1/2 tablespoon cracked fennel seed
- 1 teaspoon coarse ground fresh black pepper
- 1 teaspoon garlic powder
- 1/2 tablespoon sugar
- 1 1/2 teaspoons red pepper flakes
- 1/2 teaspoon caraway seeds
- 1/2 tablespoon coriander
- Prepare the casings if you are stuffing the sausage-you will need 32-35mm hog casings. This are usually preserved in salt or a salt brine-flush the casing with cold water to remove the salt and soften them up.
- Grind all the meat through 1/4 or 3/8 inch grinder plate.
- [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a7.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a7.jpg” alt=”ground pork” width=”240″ height=”160″ class=”alignnone size-full wp-image-7690″][/url] [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a1a2.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a1a2.jpg” alt=”seasoning” width=”240″ height=”160″ class=”alignnone size-full wp-image-7691″][/url]
- Dissolve the salt and mix the seasoning together in the ice water. Add the mixture to the meat and mix until thoroughly combined. (Hands work good for this is you don’t have a heavy duty mixer)
- [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a2a1.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a2a1.jpg” alt=”” width=”240″ height=”160″ class=”size-full wp-image-7694″][/url] [url href=”http://cullyskitchen.com/wp-content/uploads/2013/07/a111.jpg”][img src=”http://cullyskitchen.com/wp-content/uploads/2013/07/a111.jpg” alt=”homemade sausage” width=”240″ height=”160″ class=”alignnone size-full wp-image-7698″][/url]
- Pull the casing over the sausage horn and feed the grinder with the meat; controlling the sausage casing with your hand as the grinder is stuffing them. When this process is finished, twist the sausage to form links; cut, use or freeze as desired.