Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Italian sausage; * see note |
48 ounces | Spaghetti sauce |
6 ounces | Tomato paste |
1 large | Green bell pepper; sliced |
1 large | Onion; slice thin |
1 tablespoon | Parmesan cheese; grated |
1 teaspoon | Parsley flakes Or 1 tablespoon fresh parsley |
1 cup | Water |
\N \N | Hamburger buns Or cooked spaghetti |
Recipe by: Jo Merrill * use sweet , mild or hot sausages. If using the circular sweet sausages, c it into hot-dog length sizes. Place sausages in a skillet and cover with water. Simmer 10 minutes then drain. Meanwhile, place remaining ingredients in a slow cooker (crockpot), exce for buns and spaghettti. Add the drained sausages. Cover and cook on l for 4 hours.
Increase heat to high and cook 1 hour more. Serve this in buns or cut sausages to bite-size and serve over spaghetti Posted to recipelu-digest by "bunny" <layla696@...> on Feb 26, 1998