{ Slow Cooking Thursday }

Morning everyone, on to today's recipe:

Image credit:  Bellaonline

Slow Cooker Italian Sloppy Giuseppes

1 pound mild Italian sausages
1 pound hot Italian Sausages
1 red onion, cut in half then sliced very thin
1 red bell pepper, quartered then cut into thin slices
1 green bell pepper, quartered then cut into thin slices
1 clove garlic, finely chopped
1 14 oz. can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons fennel seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 tablespoons cornstarch, dissolved in 3 tablespoons cold water

12 Freshly Baked Italian Buns
3/4 cup freshly grated Parmesan cheese


Remove the casing from the sausages and brown them in a skillet over medium heat, breaking up the sausage pieces.

Meanwhile, cut the red onion in quarters and slice thinly.

Core the peppers, quarter them, and slice them thin.

Transfer the vegetables to a 4-5 quart slow cooker.

Add the tomatoes, tomato paste, fennel seeds, salt, and pepper.

When the sausage is brown, drain it well and add it to the slow cooker.

Stir the mixture well and cook 6-8 hours on low or 3-4 hours on high.

15 minutes before serving, skim any residual fat from the top, turn the slow cooker to high, stir in the cornstarch mixture, cover and let cook for an additional 15 minutes.

Split the Italian buns and spoon the sausage mixture over; top each with 1 tablespoon freshly grated Parmesan cheese.