For lunch today I made a recipe I got a long time ago from A Year of Crockpotting. I’ve made it quite a few times. But I don’t think I ever posted it…at least I couldn’t find it yesterday 😛 Anyway, this is so easy and so good. And great for using up whatever veggies you have on hand. We all love this. And it really can not get any easier (the way I make it is just sausage, veggies, broth, turn it on:). Today I used one small chunk of ring sausage and one sweet Italian turkey sausage (broken up/casing removed) since that’s what was left in the freezer. I usually just use ring sauasge (I know it’s not that great for you, but at least I get the lean kind that doesn’t have any msg). Today for veggies I used frozen broccoli, peas, corn and beans and fresh carrots, onion and potato (all the veggies except the peas are from our garden, my in-laws or the farmer’s market. The peas are organic). I don’t think I’ve ever added the spinach…just never have it on hand when I make this.
1/2 package of mushrooms
potatoes 1-2 medium brown ones or equivalent.
few stalks of celery
some baby carrots
(the amount of veggies really doesn’t matter—it’s completely up to you. If you have onion and bell pepper, use them. Sweet potato, eggplant, zuchinni, whatever; it’s all good)
2 cups chicken broth
1/3 cup white wine (I’ve never added this)
Cut all veggies into 2-inch chunks (I just cut them to our liking/throw frozen veggies in). Layer into the crockpot, most to least dense. Add sliced sausage. Add broth and wine (I don’t layer anything…I just throw it all in and stir). Cover and cook on low for 8 hours or high for 4. Right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.