For the past couple of months, my slow cookers and Dutch oven have been my best friends. It’s been all about convenience in these parts, and the responsibility for any meals that require anything resembling work has fallen squarely on the shoulders of my wonderful husband Paul. Can I just say for the record that I love having a husband who not only cooks, but cooks well?
This is another one of those simple recipes. The sauce comes out a little thinner than I like for pasta, but is perfect for making sausage sandwiches on sub rolls.
Baked Sausage, Peppers and Onions
recipe courtesy Recipezaar
3 sweet bell peppers, sliced use any color
1 hot pepper, sliced
4 onions, sliced
6-8 sausage links
1 tablespoon mixed Italian herbs, dried or 3 tablespoons fresh herbs
1/2 tablespoon garlic powder
4 ounces tomato paste
Preheat oven to 350°F. In a large Dutch oven place peppers onions, sausage and bake covered for 1 hour. Place on stove top removing sausage and set aside. To the peppers and onions and juices (there will be lots of liquid) add the remaining ingredients and simmer till a thick consistency.
Meanwhile slice sausage lengthwise. When sauce is to desired thickness and the sausage to reheat and serve over pasta or on a fresh roll.