I did the original and then made several variations primarily using different sausages and adding different herbs and spices to dress it up. Slow cookers take at least 90 min. to reach full temp which is a gentle even heat so stop worrying so much about the grease factor. Use a skinned sausage to help with that as well. I tried polish sausage and added some rosemary (1/2 tsp dried then crushed). Also used smoked sausage and added 1/2 tsp each dried thyme and marjoram for a more southern flavor. Also used smoked sausage and 1/2 tsp ground cumin and 1/4 tsp ground corriander for a more Tex Mex flavor. 1 oz of Mexican Chirrozo added to the sauce really kicks up the heat factor. A whole host of cheeses used as a condiment and a variety of rolls can make this simple basic recipe a real launch pad for experimentation. As a cook with more than 50 years experience cooking for myself and others (up to 300 folks at a time) I gave this 5 stars for being a good recipe that gave me an adaptable base for numerous variations. Thank you Jellyko for a good easily adaptable place to start or simply to enjoy as is.

Reviewed On: Dec. 29, 2009

I've made these using the rolls mentioned. Recently I wanted to add a little variety to this stand by. I got a loaf of Black Forest Rye bread. Each slice makes one of these sandwiches. The rye bread added a whole new demension to these wonderful treats. They were such a hit I then tried Seeded Jewish Rye, Sourdough, and Sundried Tomato Foccacio breads. Got raves form everyone. I kept everything but the breads the same and they always turn out beautifully. Thanks for a great party or even famliy dinner dish.

Reviewed On: Dec. 4, 2009

Brussel Sprouts! Son LOVES them. Hubby HATES them. Made this Thanksgiving. Hubby ate a small serving to please me. then he ate 2 more to please himself. Enough said!

Reviewed On: Nov. 29, 2009