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Slow Cooker Italian Sloppy Giuseppes Recipe

Sloppy Giuseppes are the Italian version of Sloppy Joes. They are slightly spicy, and reminiscent of the classic Italian Sausage with Peppers and Onions. Whether you’re hosting a party for a group of armchair quarterbacks or need a good dish for your annual Halloween BOO-ffet (where they will be renamed something scary such as Goblin-Gut Sandwiches or Sloppy Entrails), these hot sandwiches will draw raves from everyone.
Since they’re made in the slow cooker, hands-on time is only about 20 minutes to brown the sausages and slice the onions and peppers. You can make them spicier by using a higher ratio of hot Italian sausage, or make them mild by using more mild Italian sausage and less of the hot variety. If you have a mixed group with lots of children, use mostly mild Italian sausage and serve a small bowl of dried red pepper flakes for those who prefer their sandwiches with a bit of fire.

Make sure you pick up some freshly baked crispy Italian buns since soft pillowy ones won’t hold up.

Slow Cooker Sloppy Giuseppes

12 Servings

1 pound mild Italian sausages
1 pound hot Italian Sausages
1 red onion, cut in half then sliced very thin
1 red bell pepper, quartered then cut into thin slices
1 green bell pepper, quartered then cut into thin slices
1 clove garlic, finely chopped
1 14 oz. can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons fennel seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 tablespoons cornstarch, dissolved in 3 tablespoons cold water

12 Freshly Baked Italian Buns
3/4 cup freshly grated Parmesan cheese

  1. Remove the casing from the sausages and brown them in a skillet over medium heat, breaking up the sausage pieces.

  2. Meanwhile, cut the red onion in quarters and slice thinly.

  3. Core the peppers, quarter them, and slice them thin.

  4. Transfer the vegetables to a 4-5 quart slow cooker.

  5. Add the tomatoes, tomato paste, fennel seeds, salt, and pepper.

  6. When the sausage is brown, drain it well and add it to the slow cooker.

  7. Stir the mixture well and cook 6-8 hours on low or 3-4 hours on high.

  8. 15 minutes before serving, skim any residual fat from the top, turn the slow cooker to high, stir in the cornstarch mixture, cover and let cook for an additional 15 minutes.

  9. Split the Italian buns and spoon the sausage mixture over; top each with 1 tablespoon freshly grated Parmesan cheese.

Amount Per Serving
Calories 274 Calories from Fat 137
Percent Total Calories From: Fat 50% Protein 22% Carb. 28%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 44 mg
Sodium 901 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 0 g
Protein 15 g

Vitamin A 10% Vitamin C 34% Calcium 0% Iron 10%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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