Reviewed: Feb. 10, 2008

We loved this recipe! To have a little less grease, I cooked the sausage in a frying pan and then drained the grease (I know, what did I need a crock pot for??) But we added the sausage, sauce and veggies to the crock pot for 6 hours and the sauce tasted amazing (I added a little more Prego). We had it over whole wheat pasta and gnocchi...very delicious. Thanks for submitting!

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The Wallace Clan

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Reviewed: Jan. 23, 2008

What an easy tasty dish. My finicky son who only eats breakfast sausage liked this recipe. Everyone thought the sausage tasted great. There was NO leftovers. Had it over egg noodles

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SANDAISY

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Reviewed: Jan. 21, 2008

Really easy. One of my all-time favorites! Great over pasta.

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Nicole

Cooking Level: Intermediate

Home Town: Mount Kisco, New York, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 18, 2008

I can't believe how tender these sausages were. Made the recipe just as written. There was NOT a lot of grease. My husband loved them. Will make this again and pass it on to others.

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Kittypal

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Reviewed: Jan. 8, 2008

This was a "solid 5" according to my 8 year old son. I took the advice of another reviewer and cut the sausage up and browned it before I put it in the cooker, just to remove some fat. I have to say I was pleasantly surprised. This smelled so good while cooking, I usually can't stand the smell of the slow cooker all day long. I also used much more than the 4 oz. of sausage that was called for, it was just over a pound of sweet italian sausage. It made for a delicious and easy meaty sauce. I'm sure I will make it often and can't wait to use the leftovers later this week over pasta!

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KFWATTS

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Reviewed: Jan. 6, 2008

Made it and it did not turn out well at all, the sauce had dried up and it was only as tasty as the sauce so I could've just used ground sausage and simmered on the stove.

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MVL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Shaker Heights, Ohio, USA

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Reviewed: Dec. 31, 2007

had this for dinner today! it was so yummy! on a sub roll with lots of chees! yummmmmooooo all the way. a keeper. thanks!

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jacey-joey

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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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