Slow Cooker Sausage and Vegetables Medley Recipe
Day 19.
This is one of our family favorites. It is easy, healthy and tastes great. Lots of good stuff all at the same time. I usually stock up on Aidell's brand smoked chicken sausage when it's on sale and have quite a few different varieties in the freezer at a time.
The kids like the chicken and apple kind, I like the artichoke and garlic, and Adam likes the spicy kind (I can't remember what it's called, and I'm all cozy here while I'm typing and really don't want to go look). Sorry.
Anyway, they are clearly labeled gluten free, which is always an added bonus.
The kids like the chicken and apple kind, I like the artichoke and garlic, and Adam likes the spicy kind (I can't remember what it's called, and I'm all cozy here while I'm typing and really don't want to go look). Sorry.
Anyway, they are clearly labeled gluten free, which is always an added bonus.
The Ingredients:
6 smoked chicken sausage links
4 cups random vegetables (carrots, mushrooms, broccoli, bell pepper all work well)
2 cups or so of cubed potatoes
2 cups chicken broth
1/3 to 1/2 cup white wine if you have it on hand --- if not, feel free to omit completely
1 large handful of baby spinach (to add at the very end)
2 cups or so of cubed potatoes
2 cups chicken broth
1/3 to 1/2 cup white wine if you have it on hand --- if not, feel free to omit completely
1 large handful of baby spinach (to add at the very end)
The Directions:
--cut all veggies into 2-inch chunks
--layer into crockpot, most to least dense
--add sliced sausage
--add broth and wine
--cover and cook on low for 8 hours or high for 4.
--right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves
(I forgot to do this in the above photo.)
Delicious. And terribly easy--no spices are needed due to the flavorful sausage.
We make this pretty often because we all like it.
The leftovers are great for lunches and I often eat it cold right out of the Tupperware the next day.
We make this pretty often because we all like it.
The leftovers are great for lunches and I often eat it cold right out of the Tupperware the next day.
Yummy! I love lots of veggies like that!
ReplyDeleteWhat a great looking one potter!
ReplyDeleteoh wow! i'm gonna have to try this one for sure-no TJs here so i'll have to stalk the local grocery stores for some yummy looking sausages...
ReplyDeleteOh, that looks so good!
ReplyDeleteSounds very healthy! I'm gonna try it :-)
ReplyDeleteThat looks a great way of getting lots of veggies into a meal. I LOVE veggies!
ReplyDeleteI'm sure your kids were really sad that you forgot to add the spinach :)! Looks yummy!
ReplyDeleteFound your site today - YAY! Tried the Sausage and Veggie Medley - yum-o! Even hubby ate it and he hates crockpot food. I used 5 Jennie-O Italian sausages, tons of fresh carrots, onions, red bell pepper, and potatoes. I increased the broth, omitted the wine, added two bay leaves, and some McCormick's Seasoned Pepper - I cooked it 6 hrs on high - because I was worried about the chunks of veggies cooking through.
ReplyDeleteIt was perfect! Thank you! Keep up the good work! I'll be checking out your blog regularly.
This is probably a really stupid question, but do I need to cook or brown the sausage first?! Love your blog - keep coming back to it as I meal plan!
ReplyDeleteHi Cath,
ReplyDeleteit's not a stupid question. No, you don't need to pre-brown the sausage. If you are using uncooked sausage (like traditional pork sausage with thin casing) your sausage will fall apart a bit, but will still taste great and cook nicely. My sausage was a cured turkey flavored sausage that slices nicely.
xoox steph
Oh, awesome - thank you! This is on tap for tomorrow -- we're looking forward to it! Cath
ReplyDeleteHas anyone tried this with Kielbasa, or would that be to salty?
ReplyDeleteI'm making this tonight! Smells amazing!
ReplyDeleteI made this today and used potatoes, broccoli, and green beans because I didn't have anything else. The beans turned out surprisingly well!
ReplyDeleteAnd I found yummy spinach and mozzarella sausages at Walmart :)
This is probably a dumb question. Do I need to remove casing from sausage?
ReplyDeleteHi Eunmi, not a dumb question! If you have smoked sausage, the casing is edible and slices nicely. If you've got a bulk sausage where you're supposed to take the casing off before eating, go ahead and do so.
ReplyDeleteEither varieties of sausage will cook up just fine in the pot.
I really like the Aidell's brand of smoked sausage and always leave the casing on, but my mom always cuts it off because she thinks it's a bit tough.
I think it's a sausage and vegetable soup. Thanks for sharing it.
ReplyDelete