Italian sausage with peppers and onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mild Italian Sausage |
| 3 | 4 large onions (Vidalia if available) | |
| 2 | 3 medium green bell peppers | |
| 1 | pounds | Fresh mushrooms (optional) |
| 1½ | teaspoon | Garlic powder, or 2 cloves fresh crushed garlic |
| 1 | teaspoon | Coarse ground black pepper (best fresh ground from mill) |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Nutmeg |
| 1 | 10-oz bottle Sierra Nevada Pale Ale (May substitute any non-major chain brand ale locally available; don't use the really good drinking stuff for this.) | |
Directions
Coarsely chop onions and cut bell peppers into strips not wider than ½". Mushrooms may be sliced or left whole, at chef's option.
Lightly fry sausage in skillet over medium heat, until outer casing begins to brown. Layer onions, pepper strips, and sausage into the crockpot, sprinkling spices at each layer. Add contents of ale bottle to pot, cover, and set to low heat for 7-8 hours.
These quantities are designed to fill a standard 5-quart crockpot, and will serve 4-6 people. This goes very well with fresh garlic bread. From: Sharon Stevens Date: 09-19-94