Sausages and Capsicum

    6 hours 5 minutes

    An Italian style sausages and capsicum recipe made in the slow cooker, perfect on bread rolls or with rice.

    485 people made this

    Serves: 6 

    • 8 links fresh Italian sausages
    • 1 (800g) jar spaghetti sauce
    • 1 green capsicum, seeded and sliced into strips
    • 1 onion, sliced

    Preparation:5min  ›  Cook:6hours  ›  Ready in:6hours5min 

    1. Place the Italian sausages, spaghetti sauce, green capsicum and onion into a slow cooker. Stir to coat everything in sauce. Cover and cook on Low for 6 hours. Serve in bread rolls or over rice.

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    Reviews in English (452)


    This is a five star recipe IF you simmer the sausages for about 10 minutes before placing in the slow cooker. If you don't the grease is extreme!  -  28 Dec 2009  (Review from Allrecipes USA and Canada)


    nice flavors with very tender meat. this is the way i normally make hot sausage except for the slow cooker (why didn't i think of that before?). i did boil my sausage for about 20 minutes ahead of time to remove some of the fat. thanks jelly!  -  25 Jan 2006  (Review from Allrecipes USA and Canada)


    I used this recipe as an idea ONLY. I cannot imagine the grease factor with sausages in a crock pot for hours on end. I used bulk sweet Italian sausage, crumbled into smallish almost walnut sized chunks and browned in a bit of olive oil. I did not use vegies to appease the family's different preferences, I used canned sauce spruced up with a bit of Oregano and Basil. I simmered the drained cooked sausage with the sauce on top of the stove for about 30 minutes. I used 2 pounds of sausage and one jar of sauce, I added a bit more sauce when reheating the leftovers the next night. It was even better leftover. I served it on hard rolls then smothered in cheese{provolone and mozz.}I then placed them in a hot oven{450}for about 10 minutes to soften the inside, crisp up the outside and melt the cheese. I gave this recipe 3 stars because it was a great idea, just not a very good method in my opinion.  -  03 Mar 2006  (Review from Allrecipes USA and Canada)