Because Sausage and Peppers aren't just for the grill top. This recipe is slow, savory, and you need to try making it, cause I'm not sharing.
Why do you need to make Sausage and Peppers right now?
Because you don't live in New York City. Word on the street is that Tony Dragonas (AKA Tony the Dragon) serves the best Sausage and Peppers hero that can be found anywhere out of his truck on 62nd and Madison. I do not claim to harbor the secrets of Tony's signature sandwich. Nor am I going to make any claim that if you make this sandwich you will have the metro area knocking on your door placing orders. What I will claim is that if you make sausage and peppers right now, you will have a full belly, and be pretty darn happy with yourself.
Next time you're on Madison Avenue, stop at Tony Dragons. But until then, get your game face on and tackle this sandwich with me. I mean seriously, I'm talking war paint up your mug like you are Mel Gibson getting ready to storm the battlefields of Stirling. And gather your army, because this recipe makes enough to feed them.
What Makes This Sausage and Peppers Better?
Not all Sausage and Peppers are created equal. Some serve a whole or butterflied sausage with some peppers on top. Others are diced up, combining everything into a hearty mix so that the flavors meld together. This sandwich takes it one step further. So if you're looking for a sausage and peppers that has true body, and all of the flavors at peak perfection, this sandwich might be for you.
Slow Cooker Sausage and Peppers
You read that right. We're going to use the slow cooker for this one. I used a combination of ground Italian sausage and ground beef, but you don't have to stick to that religiously. If you have some Italian sausage links laying around, give them a quick sear and dice them up. It will work just as well. And if you happen to have both links and ground sausage on hand, I'm pretty sure that by mixing them together, you might have a semi-religious experience. If you do try that out, let me know how it goes in the comments below.
This sausage and peppers mix is going to spend half the day simmering in your slow cooker, absorbing and blending scents and flavors with the tomatoes. so get ready to be tempted by its smell all day long. I won't blame you if you sacrifice one of your hoagie rolls to take a test dip in the liquid.
Let's do this!
True Story, I love burgers and sandwiches of all kinds. So much so, that I own and run BurgerMonth every year! So if you're looking for the absolute best thing between two slices of bread around, I think you've found it. Try these babies out and tell me I'm wrong!
- Shrimp Po Boy Burger
- Snake Bite Sandwich
- Roasted Garlic Butter Burgers
- Caribbean-Jerk Lamb Burgers with Tostones
If you’ve tried my Sausage and Peppers recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Slow Cooker Sausage and Peppers
AmericanEquipment
Ingredients
- 1 tbs olive oil
- 1 lbs bulk ground sweet sausage
- ½ lbs ground beef
- 30 oz fire roasted tomatoes
- 8 oz tomato sauce
- 1 small onion - sliced
- 1 red pepper - sliced
- 1 green pepper - sliced
- 16 slices provolone or mozzarella
- 8 Fresh rolls
Instructions
- Heat olive oil in a large skillet over medium heat. Brown the sausage and ground beef, breaking into bite sized portions as it cooks.
- Transfer to a large slow cooker. Stir in the roasted tomatoes, tomato sauce, onion, and peppers into the slow cooker with the sausage mixture.
- Cook on low for 5-7 hours.
- Toast rolls with a slice of mozzarella on each until golden brown and cheese is starting to melt.
- Using a slotted spoon, pile sausage and pepper mixture onto rolls.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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movita beaucoup says
If it's made in a slow cooker, I'm all over it! This looks amazing, and I'm betting 2.0 would do a jump for joy if I were to make it for him. It's kinda like a sloppy joe, but more elegant because of the fire roasted tomatoes. Fire roasted anything takes things to the next level...
Belinda @zomppa says
I like your resolutions! I say more of this food!
Lauren @ Climbing Grier Mountain says
GAH! This recipe just made my day. Love me some sausage and peppers! And the fact I can make these bad boys in a crockpot, brilliant! Happy New Year!
Aimee @ shugary sweets says
omg I am in love!!
Julia says
I'm drooling. I recently found a sweet sausage I just love, and I can't wait to try it with this recipe!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Wow and yum. I like your goals too, but I'll be bummed to read you less, just so you know. You make me smile. I have the BHG Slow Cooker special issue. They should have put this in it. 🙂
Jen @ Savory Simple says
I've been posting less as well and you're right, it's liberating. The pressure is down! I think you've got a great task list and I want this sandwich in my life immediately.
claire @ the realistic nutritionist says
Oh mammmmmaa!!
Suzanne says
Kita you are so cute, I just love your writing style! I so know what you mean by less blogging when I did that it totally liberated me too. I like the idea about the cookbook club 🙂 count me in.
steph@stephsbitebybite says
Um...I think there's drool all over my keyboard now
Rhonda says
On my list this year is a new sofa also! Only wish I could afford my own taste 😉
Dionne Baldwin says
Yay writing! I love hearing about you, your life and what's cookin' and I don't care how often it is or not. I remember the day i found your blog what seems like so long ago! I was looking for a good brioche recipe. It has always been hard to come by as many claim to be brioche but are not even close, but your photos and your post really won me over and I put your blog in my browser favorites right in between two of our fellow bloggers. You have really won me over and I love seeing what you are cooking. Your photography inspires me, the recipes you share make me hungry and I just adore YOU my friend! I hope you have a great 2013!
Laurie {Simply Scratch} says
Seriously Kita... these look FAB-U-LOUS! I love love love the idea of using my slow cooker for this! Consider this bookmarked and being made soon in my house!
Nancy says
Put this in the slow cooker this morning so we could enjoy a lazy Saturday. I made one tiny mistake, I put in a pound of ground beef instead of a half a pound but it still turned out delicious and will be a keeper in our house. There is a lot of liquid, you could almost use this recipe for a stuffed pepper soup. Don't try hesitate to try this it won't disappoint!
Isla says
This was awesome! I stirred in a Tb of red wine vinegar and a tsp of pesto at the end. I will make this again!!
beth says
I"m making this now.... smells great so far! I put some veggies (frozen trader joes blended) in a food processor and added a cup to this for more veggies.... but no spices in this? I'm thinking it might need hot sauce or something to kick it up a notch, what do you think?
Kita says
My boyfriend seasons everything with Chipotle Tabasco. I always let him add some on at the end - and I am always open for a little red pepper flake and extra Tabasco myself 🙂 love the added veg.
Rachel says
I was wandering have you ever used regular sausage.
Adriana says
Sausage and peppers started and I cant wait to sit down with the family later to enjoy it. Will let you know how it turns out!. Thanks for a great recipe!
Kita says
Stoked to see how your family likes these! Share a pic 😀
Michelle Roberts says
Does the sausage have to be slow cooked? Can't I saute it on my stove?
Kita says
You can totally sautee it before adding it in. This adds a bit of texture and speeds up the cook time. 😀
Dave says
I am making this right now. Do you use 30 total ounces of the tomatoes, or 2x 30 for a total of 60 ounces?
Kita says
Hey Dave, sorry we didnt catch this sooner - it is 30oz - usually 2 14oz cans. Updating the recipe now