A delightful spicy all-in-one meal that’s perfect for those cool fall evenings that are just around the corner!
1-1/4 pounds sweet or hot Italian sausage links
1 (28 oz) can diced tomatoes, undrained
2 medium potatoes, peeled and cut into large chunks
2 ribs celery, sliced
1 medium onion, cut into wedges & separated
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dry bread crumbs
3/4 cup shredded Pepper Jack cheese
In a large nonstick skillet over medium heat, cook the sausages until meat is no longer pink; drain. Cut the cooked sausages into 1-inch pieces. Transfer to a 5-quart slow cooker.
Add the vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until the vegetables are tender. Stir in the bread crumbs. Spoon into individual serving bowls; sprinkle each serving with Pepper Jack cheese. Makes 6 servings.
Emily
Um… is that the right picture?
Yes Alice this is the right picture. Were you expecting the sausage links to be whole? I’m not sure why you thought it might not be the right picture. Anyway, thanks for stopping by and have a great day! 🙂
YUMMY!!! THANKS!!! for the GREAT!!! recipe. Geri
Oh it sounds wonderful and looks divine. Italian sausages have a great flavor. Sounds like it’s a litty spicy.
Happy Twirls
This looks fantastic. Thanks for sharing it. I appreciate your comments on Crock Pot Wednesday and would love for you to join in with me. My daughter’s name is Emily — beautiful name!