Friday, October 7, 2011

Paleo Crockpot Italian Sausage and Peppers

We got these amazing Hot Italian Sausages from our Meat CSA this month, and I instantly thought to myself:  Sausage and Peppers.  A paleo version.  CrockPot.  DO IT.

My pepper plant looks like it will yield about one more pepper, and then it will be done.  The grocery stores will start shipping them in again from other areas of the country, but before that happens, make sure to cook with some local peppers just one last time!

This is a great meal, and there's enough liquid that it's almost a little soupy.  It was delicious on a cool fall evening.

The Tools:

- 6 qt crockpot

- 1 T olive oil
- 1 1/2 lbs. Italian sausage (mine was HOT)
- 2 onions, chopped
- 3 bell peppers (I had one of each: yellow, orange, red)
- 4-5 cloves of garlic, finely minced
- 28 oz. can of diced tomatoes
- 1/2 t red pepper flakes
- 1 t salt

The Process:

Pour the olive oil in a saute pan, and slowly brown the sausage on both sides.  I let mine go for awhile; it wasn't totally cooked through, but that's okay.  Place it on a plate and let it cool.

Chop up all of the bell peppers and onions, and put them in the pan.  I took a picture because it was just oh-so-pretty.

When they're almost cooked, add the minced garlic.  Let cook for a minute or two longer and then transfer everything to the crockpot.

Once the sausage has cooled, chop it up into bite-sized pieces and dump them in the crockpot with the veggies.

Add the rest of the ingredients.  Mix well and walk away.  (After you've turned the crockpot on low, of course.  And plugged it in.  You laugh, but I've done this.  More than once.)

Let it cook on low for 4-5 hours.

You're welcome.

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