Sausage & Potatoes

I don't believe it. I'm a horrible blogger. Last night's dinner? No pictures. Not. a. one. Don't ask me where my head was. I'm not quite sure. There were a couple of times I thought 'Oh - I need to take a picture of that' and then? No picture.

Dinner was really, really good, too. Sausage & Potatoes cooked in a crockpot. A soup, really. Not sure how else to describe it. It's not super-brothy, though, which I can't stand. It was yummy. I paired it with a salad and sourdough pull-apart rolls (Not homemade, unfortunately. I'm not that good!!!). All in all? A keeper. I will definitely hold onto this recipe for future reference. Even my little one likes it and he doesn't like anything with tomatoes in it...

Sausage & Potatoes

1 can (28 oz.) whole tomatoes in juice
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
1 1/4 pounds sweet or hot Italian turkey sausage
2 medium-sized, all purpose potatoes, scrubbed & cut into 1 inch pieces
1 large zucchini halved lengthwise and cut into 1 inch half moons
1 medium-sized onion, cut into wedges
2 tblsp. plain bread crumbs
3/4 cup shredded pepper Jack cheese

1. Add tomatoes and their juice to a 5 or 6 quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic salt and pepper flakes.

2. Tuck sausages down into sauce. Add potatoes, zuchinni and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours (Either my crockpot cooks fast or they just tell you to cook stuff for far too long. I'll cook this for 6 if I do it again.)

3. Uncover pot and remove sausages. Slice into 1 inch thick coins and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls; sprinkle each with shredded cheese.


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