• Elisa Juarez

Sausage and Fall Vegetable Harvest

Adapted from a crockpot recipe in “The Everything Slow Cooker Cookbook” by Margaret Kaeter, 2002


1 pound acorn or butternut squash 2 medium potatoes 4 carrots 4 ribs celery 1/4 cup bell pepper, chopped 2 yellow onions 1 cup zucchini, sliced 1 cup fresh or frozen peas 1 cup fresh or frozen green beans 2 cups fresh or canned beef broth 2 tablespoons red wine 1/4 teaspoon ground black pepper 1 teaspoon dried, crushed rosemary (or a few sprigs fresh) 1/2 pound sausage in large round links or patties 2 tablespoons flour 1/2 cup warm water

  1. Peel the squash and cut into 1/2-inch cubes. (Squash has a very tough skin so use a large, sharp knife and work on a hard surface.) Peel the potatoes and cut into 1/2-inch cubes. Peel the carrots and cut into 1-inch lengths. Cut the celery ribs into 1-inch lengths. Core the bell pepper and chop with a medium-sized knife into pieces about 1/4-inch square. Peel the onions and quarter. Cut the zucchini into slices about 1/4-inch thick.

  2. Combine the squash, potatoes, carrots, celery, zucchini, green beans, broth, wine, black pepper, and rosemary in slow cooker.

  3. Cut the sausage into 1/2-inch slices. If using patties, break them into marble-sized chunks. Combine the sausage, peppers, and onions in a frying pan and cook on medium-high heat until the sausage and onions are browned. Drain off the grease and lay the mixture on paper towels for 2 minutes to soak up additional grease. Ass the sausage, onions, and peppers t the vegetables in the slow cooker. Cook covered on low heat for 6 to 8 hours.

  4. One hour before serving, add the peas, and use a fork to mix 2 tablespoons flour and 1/2 cup water in a small bowl until the mixture is smooth; add this to the vegetables and sausage, stirring until it is well mixed. Cook covered for 1 additional hour.



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