Juicy Italian sausages, bell peppers, and onions in hoagie rolls with gooey cheese, topped with marinara sauce and, yep, MORE CHEESE! Put your slow cooker to work while you go out and conquer the universe.
This time of year gets so insanely busy. Thanksgiving is coming, there are holiday goodies to think about (hello Easy No Fail Fudge), Christmas shopping. Throw in a church potluck to cook for and your son’s rehearsal dinner to plan and wedding to attend all in the same week…
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Phew! That’s why I love love love my slow cooker. This particular model has a feature that I can’t live without, it automatically switches to warm when the cook time is done. No need to be there to turn it down, a great feature if you’re crazy busy (and who isn’t) or you work all day.
For this recipe I’m using Italian chicken sausages. Turkey sausages would work well, too. Pork tends to be a little too greasy, IMHO.
Start by placing some sliced peppers and onions in the bottom of your slow cooker. Drizzle with a little olive oil; sprinkle with italian herbs and minced garlic and toss it all together to coat.
Next, brown the sausages in more olive oil and place them on top of the veggies.
Cook on low for 3-4 hours. 3 hours if you like your veggies a little more crispy, 4 hours if you like them a little more well done.
Layer a hoagie roll with mozzarella cheese, peppers and onions, then a sausage. Top with your favorite warm marinara sauce and (yay!!!) more cheese. Because when is more cheese ever not a good thing?
And, FYI, this would be totally AWESOME over pasta. Just saying’.
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