Sunday Funny

I grew up in Pittsburgh. The city I love and will always call home even though I lived where I do now for six years of my life.  Oddly enough I live about 2 miles from where I was born but in the end…Pittsburgh is my home.  Black and Gold will always run through my veins and I’m proud to call it home.

I think that’s where my foodie side comes from.  Homemade pierogies, kielbasa, and sausage and peppers.  Heartburn was my friend growing up but as I’ve aged, well, not so much.  It’s been 15 years since I’ve made Italian sausage and peppers in the crockpot and it was time to do it again.

I printed off a recipe, gave it to my wife so she could add the stuff to the grocery list.  Flash forward to this morning when I was making the food to go in the crockpot and I looked at the recipe.  Egads!!  It was horrible!  No No No NO NO NO!!  Did I say, NO?

This is what Italian sausage and peppers should look like.  Do NOT remove the sausage from the casing.  Do NOT cook the sausage all the way.  Just don’t.  DON’T do it.  PLEASE?!?  I beg you.  I’m pleading with you.  Don’t screw up this simple recipe.

The recipe is so simple.  I’ll give it to you here.   Or at least how I did it this morning.


  • 10 Italian Sausage Links (Hot or Mild)
  • 1 Yellow onion sliced
  • 2 Green Peppers cut into thick strips (I do this so I can pull them out/slash avoid them)
  • 28 oz can of diced/chopped tomatoes with Italian seasoning (Dei Fratelli for example)
  • 14 oz can of regular diced tomatoes
  • 14 oz can of tomato sauce
  • 10 sausage rolls
  • 10 slices of Provolone cheese


  • Brown the sausage.  Do not cook them all the way.  That’s the slow cookers job.
  • Slice the onions and peppers if you haven’t already
  • Throw half the onions and peppers in the cooker
  • Put in five sausages
  • Throw in the other half of the onions and peppers
  • Put in the other five sausages
  • Dump all the tomatoes and sauce in
  • Cook the mix on low for 8 hours.  Low and slow here folks!  This is key!
  • After 8 hours, turn the oven to 350/400.
  • Split the rolls, put in the provolone how you want it, and put in oven to melt the cheese
  • Put in a sausage with onions and peppers (I can’t stand them but I was force fed stuffed peppers as a kid)

That’s it.  Simple.  Delectable.  Magnificent.

Two Notes:

  1. The sausages should be 165 inside temp if you are worried about it.
  2. Get heartburn?  Have antacids nearby.  I only make this every so often because of that.