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.