Reviewed: Dec. 29, 2007

This was a pretty good recipe. Due to time constraints I had to shorten the time to 4 hours but it still tasted great. I served it over pasta and my husband ate it up like candy :)

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MOONSTAZ

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Reviewed: Oct. 22, 2007

This was really good. So good in fact that while it was cooking, I made excuses to go into the kitchen and get a whiff of it cooking. I second the post who said to use a sausage and sauce you like on their own. For my taste, a bland jar of marinara would not have done this recipe justice. It turned out great and I called all my too-busy-to-cook friends to give them the link.

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mredison

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Reviewed: Oct. 5, 2007

I am the only one who eats sausage and peppers in my family so I made 2 meals out of this. The first night I made a sandwhich with melted cheese on top. MMM. The sausage was so tender it melted in my mouth. The second night I made some ziti noodles and poured the sauce on top. MMM. another great meal.Thanks for posting this simple and delish recipe.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 30, 2007

This recipe was great! I was going for more of a sausage and peppers recipe so I added an extra pepper, and I used red peppers, not green. I did boil the sausage beforehand and everything was excellent. I'm adding this one to the recipe book.

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jessica

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Reviewed: Sep. 12, 2007

5 Stars from me! I did boil my sausage as others suggested for 20 min, sliced it up in big chunks (I used mild Italian in a package of 6, so I didn't use the 8)... a bottle of Prego Ricotta and Parmesean spaghetti sauce, a sweet onion and bell papper. Threw it all in the crock this a.m. and put it on a hogie roll with melted mozzerella cheese. YUMMY!!! I ate two for dinner!! This is a definite keeper!!

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Zia

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Aug. 31, 2007

This was slow cooker night #3 for us...DH and I been working nights and having a meal cook itself while we sleep is wonderful. This recipe was yummy, quick and flexible! We ate it with sour dough bread, but it would be lovely with pasta, potato or even cooked greens. I made a few slight alterations- I used sweet italian sausage and added a cup of pepperoni slices, extra oregano and chopped garlic. To offset the spiciness from the pepperoni, I added a bit of sugar. I garnished each plate with a dollop of sour cream. The flavor was so savory. I was especially impressed by the smooth texture of the sausage- not grainy or chewy like typical fried sausage. My finicky son ate two bowls! We will be having this again for sure. I'm a fan of sweet & spicy combinations, so I'm going to try this recipe with apple sausages...I can't imagine it would be anything short of fantastic!

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Darkgardyner

Cooking Level: Expert

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Reviewed: Aug. 5, 2007

This recipes seems to easy to be good, but looks can be deceiving. It is the best hot sausage recipe. I have used turkey sausage as well to cut down on fat. After cooking the sausage is extremely tender. This is one of my favorites, easy and delicious

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MARCI

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 28, 2007

In order to rate this 5 stars I made sure to get the grease out of the sausages! Poke them full of holes and simmer them, then prick again and brown them. Towel off any remaining grease. I added a small can of petite diced tomatoes as the jar sauce is "too rich." I doubled the green pepper and the onion and added 4 crushed cloves of garlic and a teaspoon or so of sugar. I didn't have time to low cook it so I cooked it on high for 3 hours. It was great, except I would chop the onions next time. They were a little chewy. Our home care aide did the sausage prep for me and I sliced the veggies while sitting at the table. She is not with us weekends, so the slow cooker provides our weekend meals. I am 81. My husband is 92.

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MAGGIEKATS

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Reviewed: Jul. 15, 2007

I was not a fan of this recipe but my family loved it. A great and easy idea for sub sandwhiches. The peppers are a must because they add texture. I can see that boiling the meat first might help reduce some of the fat. I will do that next time. Thank you for sharing.

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GG

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2007

We absolutely loved this. Took it to a friends to watch a football game, and they still talk about it!

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PAJRSGIRL

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Reviewed: May 22, 2007

I used 12 sausages and added extra sauce. Everyone ate up the sausages and I had all this sauce left over. I skimmed off the fat from the chilled sauce, added some vodka and served it hot over fettucini. Yummy.

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Meigo

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Reviewed: May 20, 2007

I made this on a lazy sunday with spicy italian sausages. I browned the sausages on the stove before I put them into the sauce. Ate them on hogies. It was pretty good.

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: May 16, 2007

very good even my picky husband likes it. It's a keeper

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DEB401

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Reviewed: Jan. 2, 2007

Super easy and super delicious! I threw everything in my slow cooker at lunch time and when I came home after work my whole house smelled wonderful! The only change I made was adding a 2nd green pepper because I love them. Leftovers tomorrow night will be either turned into a soup or a sauce over spaghetti. (I had to limit the amount my dh ate in order to have any leftovers!)

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SHERS101

Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Nov. 22, 2006

I did not expect much of this recipe but made it because it was easy and I thought the guys at work would like it... HOLY COW! This makes an absolutely delicious sausage sandwich on a hoagie with lots of shredded mozzerella. I added one clove of garlic and I only had 6 sausages, but other than that I followed the recipe exactly.

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Suzy C.

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 20, 2006

So easy to throw together.And the flavor is awesome.I love serving this either with mashed potatoes or on hoagie buns with lots of melted cheese on top.

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Sep. 5, 2006

Yummm, really nice! Lovely consistency, taste, colour, and leftovers vanished in record speed. Will make many more times.

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J. 16

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Reviewed: Jun. 28, 2006

It seems on this site that people throw 5 stars around if it is edible. ??? I saved about 5 and a half hours by doing this on the stove top and I am sure that I didn't miss anything. The taste was ok but sometimes some things don't need a slow cooking. Edible yes, 5 stars NOT.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 6, 2006

I changed the recipe as people recommended. I boiled the sausage for about 30 minutes, then put everything in the crockpot. I couldn't have imagined the grease had it not been boiled. It turned out wonderful! The sausage actually just fell apart. My husband (who loves italian sausage) said it was "incredible". Will definitely make again!

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Jenn

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Reviewed: Mar. 3, 2006

I used this recipe as an idea ONLY. I cannot imagine the grease factor with sausages in a crock pot for hours on end. I used bulk sweet Italian sausage, crumbled into smallish almost walnut sized chunks and browned in a bit of olive oil. I did not use vegies to appease the family's different preferences, I used canned sauce spruced up with a bit of Oregano and Basil. I simmered the drained cooked sausage with the sauce on top of the stove for about 30 minutes. I used 2 pounds of sausage and one jar of sauce, I added a bit more sauce when reheating the leftovers the next night. It was even better leftover. I served it on hard rolls then smothered in cheese{provolone and mozz.}I then placed them in a hot oven{450}for about 10 minutes to soften the inside, crisp up the outside and melt the cheese. I gave this recipe 3 stars because it was a great idea, just not a very good method in my opinion.

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