Sausage And Peppers

Sausage and Peppers



3 large assorted colored bell peppers, seeded and cut into chunks

1 large yellow onion, cut into wedges

3 cloves garlic, peeled

salt and freshly ground black pepper to taste

1 tablespoon minced fresh thyme

2 tablespoons olive oil

2 pounds assorted sausages, such as hot and sweet italian and chicken basil

1/3 cup dry red wine


1. Put the peppers in the slow cooker. Add the onion and garlic and toss to combine. Sprinkle with a small amount of salt and pepper and all of the thyme.

2. In a large skillet, heat the olive oil over medium-high heat and brown the sausages all over, 3 to 5 minutes, pricking them with a fork. Place them on top of the vegetables in the cooker. Add the wine to the skillet and bring to a boil, scraping up any browned bits stuck to the pan. Pour into the cooker. Cover and cook on LOW for 6 to 8 hours. Serve the sausage and peppers hot.