Submitted by Jim
- 2 large bell peppers
- 2 large sweet onions
- 2 large portabella mushrooms
- 6 sausages
- 1 jar Alessi Chuncky Marinara
- 1 jar Alessi Puttanesca
DIRECTIONS
Fry the peppers, onions, and mushrooms, in butter or oil (just a little), until the peppers have the soft and ‘roasted’ look and the onions have become translutcent. Fry them separately since they cook a different rates. Put them in a crock pot with the 2 jars of Alessi sauce.
Boil the sausages to 170-180 degrees F before putting in the crock pot. Take care not to puncher the skin when boiling or the juices will escape.
If you don’t fry the vegies then you will have to heat on high until the water cooks off to the consistency you want.
Skim off fat if you like, along with excess water if you can.
If you do fry the vegies, then 5 hours on high might do it for you. Hard to say. All crocks are not equal. Then put on low until you are ready to eat. The longer they sit the more tender they become.
If there is a “secret” to this, then it is the sauce. I use the Alessi brand because of the sweetness and the low salt. Puttanesca is a strange blend of things (anchovies, black olives and capers etc). I’m not sure that I would like it as a pasta sause by itself.