Supplies obtained and packed. Uniforms tried on and laundered. Much needed, but unwanted haircut fresh and neatly brushed. Grumbling about waking up early and homework.
I can't blame him. Does anyone want more work after getting off of work? Of course not.
Which is why so many people turn to the crock pot for help with supper.
Honestly, I'm not a big crockpotter. Evidence: I think this is only the second crockpot recipe I've posted in almost five years of blogging.
The cook times usually don't work out for me. I worry about leaving the darn thing on while no one is home. And there simply haven't been that many crockpot recipes we've liked.
Crock pot aside (or stuffed in the back of a cabinet on the bottom shelf), Crock Pot Smoked Sausage is one of our favorite meals.
It is ridiculously easy. Ridiculously good for being so ridiculously easy.
Notes: We like it over pasta. Rice could be involved if you'd like. I use one pack of smoky, smoky andouille and one pack of standard smoked sausage. Use your favorite. I prefer to use plain diced canned tomatoes--I don't care for the flavored ones like roasted garlic or garlic & basil. But whatever you have/prefer would work.
Crock Pot Smoked Sausage
adapted from anne pash
2 pkgs smoked sausage, cut into half moons (I use 1 lb andouille, 1 lb regular smoked sausage)
1 28 oz can petite diced tomatoes
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
Cooked pasta or rice
Place all ingredients in a crockpot and cook on high for at least 4 hours (or low for 8). Serve over pasta or rice.
Optional: if you like a thicker sauce, at the end of cooking mix 2 tablespoons cold water with 2 tablespoons cornstarch. Stir into sausage and sauce. Cook on high in crock pot for 15-20 minutes.