Italian Sausages with Provolone Recipe
Italian Sausages with Provolone Recipe photo by Taste of Home

Italian Sausages with Provolone Recipe

Publisher Photo
Here’s an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! —Shelly Bevington-Fisher, Hermiston, Oregon
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 10 servings

Ingredients

  • 10 Johnsonville® Mild Italian Sausage Links links (4 ounces each)
  • 1 tablespoon canola oil
  • 1 each small sweet red, yellow and orange peppers, cut into strips
  • 2 medium onions, halved and sliced
  • 2 cups Italian salad dressing
  • 10 slices provolone cheese
  • 10 brat buns

Nutritional Facts

1 serving equals 543 calories, 31 g fat (10 g saturated fat), 60 mg cholesterol, 1,267 mg sodium, 41 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender.
  2. Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture. Yield: 10 servings.
Originally published as Italian Sausages with Provolone in Simple & Delicious June/July 2011, p47

Nutritional Facts

1 serving equals 543 calories, 31 g fat (10 g saturated fat), 60 mg cholesterol, 1,267 mg sodium, 41 g carbohydrate, 2 g fiber, 25 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Italian Sausages with Provolone

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   (4)
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MY REVIEW
Reviewed Aug. 6, 2014

very good and easy , dont forget the bun can make or break a sandwich , a must try for all

MY REVIEW
Reviewed Aug. 3, 2014

I'll ditto dianeharring.......easy and yummy! We will make this again!

MY REVIEW
Reviewed Sep. 10, 2011

I have made this twice now. It is great. I've made it in the crock pot and I've made it in a skillet. I also used Johnsonville smoked brats the second time I made it and it was every bit as good as the first time. This has become a family favorite. I will continue to make this again and again.

MY REVIEW
Reviewed Sep. 10, 2011

Delicious, there were no leftovers!

MY REVIEW
Reviewed Jul. 3, 2011

easy and yummy!

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