Slow Cooker Sausage Sandwiches Recipe
Slow Cooker Sausage Sandwiches Recipe photo by Taste of Home
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Slow Cooker Sausage Sandwiches Recipe

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This Italian sandwich started as pork chops and sausage over angel hair pasta. Now we have a handy new slow-cooked version of a beloved family recipe. —Debra Goforth, Newport, TN
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 8 servings


  • 3 bone-in pork loin chops (7 ounces each)
  • 4 Italian sausage links (4 ounces each)
  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon Italian seasoning
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, halved and sliced
  • 1 large sweet red pepper, cut into strips
  • 1 large green pepper, cut into strips
  • 1 jar (16 ounces) mild pickled pepper rings, drained
  • 8 submarine buns, split
  • 1 cup shredded Italian cheese blend

Nutritional Facts

1 sandwich: 554 calories, 26g fat (10g saturated fat), 77mg cholesterol, 1218mg sodium, 48g carbohydrate (10g sugars, 6g fiber), 31g protein.


  1. Place pork chops and sausage in a 5- or 6-qt. slow cooker. Place tomatoes, tomato paste, Italian seasoning, garlic and pepper flakes in a food processor; pulse until chunky. Pour over meats. Cook, covered, on low 4 hours.
  2. Add onion and peppers to slow cooker. Cook, covered, on low 2-3 hours longer or until pork is tender, a thermometer inserted in sausages reads 160°, and vegetables are crisp-tender. Remove pork chops and sausages from slow cooker. Remove pork from bones; discard bones. Shred meat with two forks and cut sausages into 2-in. pieces; return to slow cooker. Serve on buns with cheese. Yield: 8 servings.
Originally published as Slow Cooker Sausage Sandwiches in Simple & Delicious August/September 2015

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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alisposato User ID: 8487346 233119
Reviewed Sep. 19, 2015

"I can't lie...I doubted this recipe all the way up to the first bite. Oh how I was wrong! This was SOOO good and easy!

I would say that there is way too much the point of it being soupy. So next time I will double the meat or halve the sauce and add some extra veggies as well.
I also added a bit of sugar in with the sauce because I wanted to cut the acidity of the tomatoes just a tad.
And finally, we ate this on buns but added some slices of swiss cheese and that totally hit the spot!
This would be a great crowd pleaser!"

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