6 Italian sausages
1 onion, sliced
2 tsp. garlic, crushed
2 bell peppers, sliced
2 Tbsp. tomato paste
800g (28 oz.) crushed tomatoes
1 tsp. oregano
1 tsp. basil
In a frying pan, quickly brown the sausages on all sides.
Add the sausages to the slow cooker along with the onion, garlic, bell peppers, tomato paste, crushed tomatoes, basil and the oregano.
Cook on low for 6-8 hours.
Season to taste with salt and pepper.
For the best results, I highly recommend mixing up the type of bell peppers you’re using. This particular recipe I used a red and green bell pepper. Using a variety of different colored peppers gives you not only a great combination of colors but also flavor.
Browning of the sausages is completely optional, but I highly recommend doing it to reduce the amount of oil in the final dish. You will also find that it does help add a bit of a different texture to the sausages.
If you can’t get your hands on Italian sausages, then any kind of fat sausage will do. Just keep in mind the fattier the sausage is, the more fat will pool in the slow cooker. Just skim this off at the end of cooking.
1kg (2 lb) beef, cut into strips
1 red bell pepper, thick slices
1 green bell pepper, thick slices
1 onion, chopped, thick slices
1 beef bouillon cube
¼ cup light soy sauce
½ tsp. ginger, minced
1 tsp. garlic, crushed
¼ tsp. black pepper
400g (14 oz.) crushed tomatoes
2 tsp. brown sugar
¼ cup boiling water
1 Tbsp. cornstarch
1 Tbsp. water
In a fry pan over high heat, quickly brown the beef strips.
In a small bowl, mix together the boiling water and the beef bouillon cube. Stir until completely dissolved.
Next, in the slow cooker, add the beef, bell peppers, onion, beef bouillon mix, soy sauce, ginger, garlic, black pepper, crushed tomatoes, and the brown sugar, mix slightly together.
Cook on low for 6-8 hours or until beef is deliciously tender.
To thicken, mix the cornstarch and the water together until it forms a paste. Mix this into the slow cooker, cook for 15 minutes or until thickened.
500g (1.1 lb) smoked sausage, cut into 1cm (0.4 in) pieces
500g (1.1 lb) potatoes, cut in chunks
1 onion, sliced
2 tsp garlic, crushed
1 cup chicken stock
2 Tbsp Worcestershire sauce
2 tsp parsley, chopped
1 cup heavy cream
3 Tbsp cornstarch
4 Tbsp water
In a slow cooker, add the smoked sausage, potatoes, onion, garlic, chicken stock, Worcestershire sauce and parsley.
Cook on low for 6-8 hours or until the potatoes are cooked.
Mix the cornstarch with the water until smooth. Stir into the slow cooker along with the heavy cream.
Cook on high for 15-30 minutes or until thickened.
Season with salt and pepper.
Serve & Enjoy.
The type of sausage you use is entirely up to you. For example, both Polish (Kielbasa) and Italian sausages will work very well. Even the cheap supermarket sausages work well.
You can use any type of potato in this recipe, but I recommend using something like Yukon for the best results.
If you have the need for cheese, then feel free to add it to this recipe. I recommend mixing it in at the same time as the cornstarch mixture.
The herb that you use in this dish can easily be swapped for something else. I made use of parsley, but plenty of others such as chives will work just fine.