This is the kind of slow cooker supper that fits right into a busy planting or spring-cleaning day on the farm. You simply set a whole roll of raw Italian sausage into the crock pot, scatter in four more simple ingredients, and let it quietly turn into tender, saucy springtime bites. It reminds me of the easy church-supper casseroles we leaned on in the Midwest—nothing fancy, just honest flavor that makes your husband go back for seconds and ask if there’s any left for tomorrow’s lunch.
These slow cooker springtime bites are lovely spooned over buttered egg noodles, mashed potatoes, or simple white rice to soak up the garlicky tomato broth. Add a bright green side like steamed green beans, roasted asparagus, or a crisp lettuce salad to keep that spring feeling on the plate. A slice of crusty bread or warm dinner rolls is perfect for mopping up the juices, and if you enjoy a little wine, a light red such as Chianti or a chilled glass of white blends nicely with the Italian flavors.
Slow Cooker Springtime Sausage BitesServings: 4
Ingredients
1 (16–19 oz) raw ground Italian sausage roll (mild or sweet)
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano, undrained
1 cup low-sodium chicken broth
1 1/2 cups baby carrots
1 medium yellow onion, cut into thick wedges
Directions
Place the whole raw ground Italian sausage roll (still in one solid piece, removed from any plastic wrapping) in a single layer on the bottom of a 4- to 6-quart slow cooker. It should look like a neat log resting in the center.
Scatter the onion wedges and baby carrots evenly around and on top of the sausage roll, letting some nestle down along the sides so they’ll soften in the juices.
Pour the can of diced tomatoes with their juices over the sausage and vegetables, spreading them out a bit with a spoon but leaving the sausage roll intact.
Pour the chicken broth around the sausage roll, being careful not to overfill the crock. The liquid should come partway up the sides of the sausage and vegetables but not completely submerge everything.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the sausage is fully cooked through (no pink in the center and an internal temperature of at least 160°F/71°C) and the vegetables are very tender.
Once the sausage is cooked, use two forks to carefully lift it onto a cutting board. Slice it into bite-sized rounds, then return the slices to the slow cooker and gently stir them into the tomato-vegetable mixture so every piece is coated in the broth.
Taste the sauce and adjust with a pinch of salt and black pepper if needed (the sausage will already add some saltiness).
Serve the sausage bites and vegetables hot, spooned over your choice of noodles, rice, or potatoes, with plenty of the cooking juices ladled over the top.
Variations & Tips
For a little heat, use hot Italian sausage instead of mild, or add a pinch of red pepper flakes along with the tomatoes. If you’d like more vegetables, you can tuck in a cup of sliced mushrooms or a handful of halved cherry tomatoes without changing the cooking time much. For a creamier version, stir in 1/4 to 1/2 cup of heavy cream or half-and-half during the last 15 minutes of cooking. To keep things lighter, use turkey Italian sausage and low-sodium broth, and serve over steamed cauliflower instead of potatoes or noodles. Always handle raw sausage with care: keep it refrigerated until you’re ready to cook, avoid cross-contamination by washing hands, utensils, and cutting boards that touch the raw meat, and be sure the sausage reaches an internal temperature of at least 160°F/71°C before serving. Leftovers should be cooled and refrigerated within 2 hours and eaten within 3 to 4 days, or frozen for longer storage.
