Alan Holbrook wrote:
>
> I'm a big fan of Italian sausage subs with peppers and onions, the way they
> serve tham at fairs and ballparks, at least in New England. But I could
> never get the peppers and onions to come out the way the sellers did. Then
> I read about and tried doing them in the crockpot. Cut everything up,
> added a decent amount of olive oil, and put the crock on low. Worked fine.
> Just keep an eye on them, because if you leave them in for too long,
> they'll disintegrate into mush.

I love those but haven't made them in years. On the list now.

I just cut up tons of onions and green peppers and fry them in a
little neutral oil and a bit of butter, then add in the sliced
lengthwise Italian sausage near the end just to heat up. Serve on
fresh baked Italian bread and eat with plenty of salty chips (Lays
original).

Yum!
G. :-D