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Italian Sausages with Provolone Recipe

Italian Sausages with Provolone Recipe

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 YIELD:10 servings

Ingredients

  • 10 Italian sausage 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, split

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.

Nutritional Facts

1 serving: 543 calories, 31g fat (10g saturated fat), 60mg cholesterol, 1267mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 25g protein

Reviews for Italian Sausages with Provolone

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MY REVIEW
lmmanda
Reviewed Sep. 26, 2015

"Wow, these were soooo good! I used turkey Italian sausage and a light zesty Italian dressing. When I was browning, the sausages, I also sauted the onion and peppers with a dash of salt so they would be cooked through when the sausages were done in the crockpot. In my crockpot, this took 3 hours to cook. To get the cheese nice and melty, I put the bun with the cheese in the toaster oven for a short time. Turned out perfect!"

MY REVIEW
captgeo5
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
luigimon
Reviewed Aug. 3, 2014

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

MY REVIEW
mreilly615
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
Ktgoble
Reviewed Sep. 10, 2011

"Delicious, there were no leftovers!"

MY REVIEW
dianeharring
Reviewed Jul. 3, 2011

"easy and yummy!"

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Wine Pairings

Medium-Bodied Red Wine

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