Saucy Slow-Cooked Italian Sausages

Saucy Slow-Cooked Italian Sausages

5
JELLYKO 0

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook JELLYKO."

Ingredients 6 h 5 m {{adjustedServings}} servings 592 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1407 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the Italian sausage links, sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce. Cover, and cook on Low for 6 hours. Serve on hoagie rolls, or over rice.
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Footnotes

  • Did you know Allrecipes is home to over 400 slow cooker recipes? Click here to visit our complete collection.
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Reviews 5

  1. 11 Ratings

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Jillian
6/20/2011

So easy and so delicious! Plus it's a great way to beat the summer heat on nights when it's just too hot to grill. I would definitely brown the sausage first to avoid a bunch of grease in the crock pot. I also sauteed a green and red pepper along with a vidalia onion in a bit of olive oil and a bit of garlic just until tender crisp. I had some "Best Marinara Sauce Yet" frozen in a small container so I thawed that and added it vs. using Classico Sauce. I cooked it for 6 hours on low and added the veggies the last hour so they didn't get mushy. When it was done I served it on crusty Italian rolls topped with shredded Parmesan and Romano cheeses - YUM!

kellyf4
4/19/2011

Easy work night meal. I take the casings off of the sausage, use a frozen mix of yellow, red & green peppers, sliced onion and marinara sauce (whatever is on sale). I let it cook all day. Can serve on sub rolls or over top of rice/noodles.

Arthur Pastuszka
1/31/2011

This was great, my family enjoyed them. I warmed the hoagie rolls before serving and topped with Mozzerlla cheese, in which I put into the oven to melt the cheese. I will definently sever this again