Sausage and Peppers

Sausage and Peppers
Makes 6
Prep 10 m
Slow Cook 180 - 360 m
Cook 1 m
Broil 2 m



  1. 1 of 4 Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5- to 6-quart slow cooker.
  2. 2 of 4 Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.
  3. 3 of 4 Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil for 1 minute or until thickened.
  4. 4 of 4 Meanwhile, slice rolls almost all the way through lengthwise. Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until toasted. Cut sausages diagonally into 1/2-inch-thick slices and stir back into pepper mixture. Place a scant 1 cup of the sausage mixture on each roll. Drizzle each sandwich with a generous 2 tbsp of the sauce, reserving remaining sauce for dipping. Serve immediately.
Nutrition Information for Sausage and Peppers
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 56 mg chol., 14 g Fat, total, 386 kcal cal., 945 mg sodium, 23 g pro., 8 g fiber, 47 g carb.