Instructions
step 1: Heat olive oil in a skillet over medium heat. Brown the sausage links on all sides, about 5 minutes. They don’t need to be fully cooked.
step 2: Place the browned sausages in the slow cooker.
step 3: Add sliced bell peppers, onions, and garlic to the slow cooker.
step 4: Pour the crushed tomatoes over the vegetables and sausages.
step 5: Sprinkle in oregano, basil, red pepper flakes (if using), salt, and pepper.
step 6: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until sausages are fully cooked and vegetables are tender.
step 7: Slice sausages into bite-sized pieces if desired and stir everything to combine before serving.
step 8: Serve over hoagie rolls, pasta, or rice, or enjoy on its own as a hearty low-carb option.
Storage and Reheating Tips.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or in a saucepan over medium heat until warmed through. This dish also freezes well—store in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.
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