Balsamic Sausages and Peppers
This balsamic sausages and peppers recipe was provided by our friends at The Zen of Slow Cooking. Although it’s written for slow cookers and pressure cookers, you can also make this dish on the stovetop. Just follow the directions up until setting the slow cooker. Simmer the ingredients in a covered pan on the stovetop for 20-30 minutes and serve!
Please note that the original recipe calls for the use of Zen’s Tuscan Spice blend. We’ve rewritten the recipe below to use herbs and spices the average home cook may have in the pantry.
Ingredients
Serves 4-6
- 1 tablespoon olive oil
- 1 lb. Italian sausage of your choice (you can also use chicken, turkey or veggie alternatives)
- 1 1/2 cups (1 large) red onion, halved and sliced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon red pepper flakes
- 1 red bell pepper, halved and sliced
- 1 green bell pepper, halved and sliced
- 1 8-oz can tomato sauce
- 3 tablespoons balsamic vinegar
- Sausage rolls, for serving
Instructions
- Heat oil in a skillet. Brown sausages for 3 minutes.
- Add onion to skillet and cook for an additional 2 minutes; transfer ingredients to a slow cooker.
- Stir in green and red pepper, spices, tomato sauce and balsamic vinegar.
- Cover and cook on LOW for 7 hours, or HIGH for 3 hours.
- Serve in sausage rolls.
*Pressure cooker adaptation:
- Heat the oil on saute function. Brown the sausages for 3 minutes.
- Add onion to cooker. Cook for 2-3 more minutes.
- Stir in green and red pepper, spices, tomato sauce and balsamic vinegar.
- Secure the cooker lid and seal pressure valve. Cook on Manual/Pressure for 12 minutes.
- Vent with Quick Pressure Release.
- Serve on sausage rolls.