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Thursday, September 8, 2011

Crockpot Grinders

Oh. My. Gawd. These are good.  All my favorite things...crockpot-friendly, prep-ahead and freezer-friendly and garlicky.

You can serve the grinders on toasted hoagie rolls and topped with cheese, sauteed peppers, onions and mushrooms.  Just layer everything up and broil a minute or two to melt the cheese.  Or for a lower carb serving idea, serve the sauce and sausage over cooked spaghetti squash, steamed cauliflower or braised cabbage.

This recipe makes either 1 really big batch, or 2 smaller batches.  Perfect for dinner tonight and 1 freezer kit, 2 freezer kits or dinner for a crowd.  There's a lot of sauce here, and leftover sauce can be frozen to repurpose as pizza sauce or pasta sauce.

Adapted from the Better Homes and Gardens Better Than Mom's Slow Cooker Recipes.

Crockpot Grinders
Makes 10 servings (2 freezer kits)

10 Italian sausage links (1.25 lb. package x 2)
2 15 oz. cans diced tomatoes
1 28 oz. can crushed tomatoes
6 cloves garlic, minced
1 tbsp balsamic vinegar
1 tbsp Italian seasoning
1 tsp liquid smoke
1/2 tsp red pepper flake
1/4 tsp black pepper

For freezer kits, divide the sausages into two freezer bags.  Combine all remaining ingredients for sauce, and divide evenly into freezer bags.  Label and freeze.

To cook, thaw (or if your packing will allow the frozen sauce to fit into your crockpot insert, leave frozen).  Put sausages in crockpot and cover with sauce.  Cook on low 8-10 hours.  Pin It

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