We at Feaston usually tend to save the Italian meals to eat on bad days or after long hours at work.
Because it’s easy to make, it tastes good and it’s on the short list of food that’s good any time. Ever.
Believe it or not, we’ve found a way to make a pasta dish even easier. Make it in the Crock Pot.
We’ve featured some Crock Pot recipes on this site in the past and they all share a common thread: they are simple, take almost no effort and are usually prepared in the morning before work.
They cook all day and are very tender by dinner time. This sausage is no exception. My mom makes a variation on this called “Melt-in-your-mouth-sausages.” They do. And they are good.
Like every Crock Pot meal, I started cooking this in the morning and I don’t think I even had coffee yet. Which was probably a big mistake. Because I just dumped all of the stuff in the pot and turned it on.
Michelle was all, “Don’t you need to boil those first?”
“What? That can’t be right. Boil them?”
So I looked it up. Sho ’nuff. You need to boil them.
I fished the sausages out of the tomato sauce bath, stuck them in a deep frying pan and boiled them while I went to go take a shower and get dressed.
Use your best judgment when boiling the links. Do it for at least 10 minutes. Drain them and toss them back in the slow cooker. It’s not a bad idea to thin the sauce out a little with some water, because cooking all day will dry your sauce out and make it kinda brown and crusty.
You don’t want that.
Now I decided to dress up the sauce a little bit with some Italian seasoning, garlic salt and a little sugar. Try experimenting with some different tastes. You’ll find the one you like best.
Cook the sausage in the sauce on low for about 8 hours or less. Just keep it on warm when it’s been in there that long.
This way you’ll get home from work, boil some noodles and be ready for dinner in like 10 minutes. No sweat.
Not in the mood for Italian, but want to use your Crock Pot? Feaston has you covered. How about apples, pork chops and sauer kraut?