Italian Sausage and Peppers

Modified from The Slow Cooker Bible

3 cups bell pepper chunks (mix of red, yellow and green...I used some I froze when they were in season), diced

1 small onion, diced

3 cloves garlic, minced

1 lb sweet Italian sausage links

2 cups marinara sauce (they only used 1)

1/4 cup red wine (or port...if I don't have this on hand, I plan to use beef stock)

1 tbsp cornstarch

2 tbsp water (they only used 1)

Grated Parmesan cheese

Hoagie Rolls (they served over spaghetti....we think it will be better as sandwiches)

Coat slow cooker with cooking spray. Place peppers, onion and garlic in botom. Arrange sausage over veggies. Combine sauce and wine and pour over everything. Cover and cook on low for 8-9 hours or high for 4-5 hours. Make sure sausage is no longer pink and veggies are tender.

Transfer sausage to a platter and keep war. Skim fat. Turn heat to high. Mix cornstarch and water and stir until crock pot. Cook 15 minutes or until thickened.

We think this would be good on a hoagie roll, topped wth cheese. They served it with spaghetti, which we did, but the sauce is rather bland. THe sausage is the AWESOME though.

Makes 4-5 servings (we used Johnsonville sausage so 5 links, one per sandwich/person/serving and they have 5)