Sunday, September 14, 2008

Crockpot Sausage & Veggie Medley

Tonight I made a crockpot recipe. I haven't used the crockpot much lately and I've missed it! The crockpot makes having a good dinner so easy, especially during the week. But I have to try out the crockpot recipes that aren't supposed to cook for extended periods of time (like 12 hours) on the weekends. So tonight I decided to try this one and use up a bunch of stuff I had in the freezer. I got this recipe from A Year of Crockpotting. Its a pretty easy recipe, just throw together whatever veggies you have on hand with some sausage and let it cook. I used all frozen veggies, but I bet it'd be better with fresh veggies. And I used Jennie-O Italian Turkey Sausages - I think it'd probably be better with more of a turkey polish sausage or something along those lines. I'm not too crazy about sausage, but Kevin likes it. I liked the veggies, Kevin liked the sausage. I'll make it again, but will use a different type of sausage to see if I like it better.

Anyway, here's the original recipe with my comments in parentheses.

Crockpot Sausage and Veggie Medley

5-6 chicken or turkey sausage links
1/2 package of mushrooms
potatoes 1-2 medium brown ones or equivalent (I didn't have any potatoes, so I left these out)
few stalks of celery
some baby carrots (left these out since I didn't have any)
some brocolli
some cauliflower (left this out)
the amount of veggies really doesn't matter - it's completely up to you. If you have onion and bell pepper, use them. Sweet potato, eggplant, zuchinni, whatever; it's all good
2 cups chicken broth
handful of spinach (I used frozen and it was fine)
(I ended up with a combo of broccoli, onions, celery, red bell pepper, green bell pepper, mushrooms, zucchini, and spinach)

Cut all veggies into 2-inch chunks (mine were smaller than this b/c I used what I'd frozen from the garden or farmer's markets). 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 hours. Right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves (I just added frozen when I was throwing everything together).

3 comments:

kat said...

Yummy! That looks like a good one. I just pulled our crock pot out after a year as well

Justin & Mary said...

You mentioned you don't like sausage. I'm not a huge sausage person either. But Justin and I both love ring sausage. So that's what I use. It's already cooked, and adds lots of flavor. I get the extra lean kind. My version turned out more like a soup/stew with the ratio of liquid to veggies. It was very good. I use ring sausage quite a bit in crockpot soups/stews. Super easy (just slice it) and flavorful.

Sara said...

Yeah, I like the ring sausage, too (I think that's probably what I call polish sausage anyway). I use that in scalloped potatoes to make a one dish meal (often in the crockpot) in the winter a lot. I ususally have a ring of that in my freezer, but I didn't have it this time, just the stuff I used. I'll use the ring stuff next time. And ours was like a soup, too. I just don't like broth, so I skimmed the veggies and sausage out of the broth to put on the plate. Kevin ate his in a bowl like soup. I'll definitely make it again, b/c it did taste really good flavor-wise, I just didn't care for that sausage I used.