My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, September 28, 2010

Sausage and Peppers

Remember Scotty's Basic Tomato Sauce we made at the end of August? I just had to try a jar in my Sausage and Pepper Sandwiches.

I need to also tell you that my spoiled nephew Randy doesn't consider a sandwich a meal. If I'm making this for him I serve it over rice instead of on a hoagie roll. I wish I had an Aunt Bev.

Sausage and Peppers
6 servings
print recipe

6-8 (4-ounce) fresh Italian sausage links. Hot, mild, spicy, your choice!
1 jar of Scotty's Basic Tomato Sauce, blended smooth or 1 (26 ounce) jar spaghetti sauce
1 large bell pepper, seeded and cut into strips
1 large onion, sliced

Lightly brown the sausages in a heavy skillet. Throw all this in your slow cooker and cook on low for 6 hours or so. Serve over rice or on hoagie rolls.

This can also be cooked in the oven at 300 degrees for a couple or hours or simmered on top of the stove. Stir to prevent sticking.


  1. I think most of your blog readers wish we had an Aunt Bev!

  2. I want an Aunt Bev, too. I love it both ways but I would go for the rice, too.


Note: Only a member of this blog may post a comment.