Sausage, Peppers, and Onion (Slow Cooker)
This is my twist on the classic Sausage, Peppers, and Onions dish prepared in a skillet on the stove. Simply slow cook and it is delicious! I added a can of whole tomatoes, chopped, with the tomato juice for the liquid. You need a large slow cooker to make this as listed.
Ingredients
- 900 grams sausage, see Step 1, (2 lbs)
- 2 red bell peppers, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 1 can whole peeled tomatoes, chopped plus juice (this is about 2 1/2 cups)
Instructions
- For the sausage, I use what is sold as 'sausage scraps' which are the cut offs from larger sausages to make a uniform weight, this is what they come like in the package, already cut. The large pieces are very much like kielbasa or a good summer sausage. As you can see the colors and sizes are different, based on the meat used, as well as the seasoning. Some have black pepper, chilis, garlic, basil, etc. These come in 100 gram (about 1/4 lb) packages. For this I used 9 packages. If you are using kielbasa or a sausage of your choice, just slice it up to bite size pieces.
- Place the sausage in your slow cooker.
- Dice the peppers and onion, and add those to the slow cooker. (I state 2 red bell peppers as ours here are much smaller than the green and yellow ones.)
- Mix everything together.
- Pour the juice from the can of tomatoes into the slow cooker, then chop up the tomatoes and add them to the slow cooker, and give another stir to mix everything again. Place the lid on the cooker and set to High setting and cook for 5 hours.
- Finished. And you can see, the sausage will swell up a bit during cooking.
- Serve with rice on the side for a nice meal.
Notes
I cannot really price this per serving yet. The sausage I used and in the photos here were free when you bought a package of bacon. I will say Fair cost per serving now until I can track down the regular kielbasa.
My creation, Lee Thayer.
Thailand.
Thailand.