Adventures in cooking: Freezer/crock pot cooking - sausage and peppers

[eveglass]

Trial #2 with the freezer/crock pot cooking was sausage and peppers (recipe here). Sadly, unlike trial #1 (coconut curry chicken), I probably won't keep this one in my recipe book. It was... okay. Ish. Quite acidic, and the consistency isn't the crisp, dry sausage that you like to get in sausage-and-peppers, but more, well, crock pot-y. Moist.

Also, unlike the coconut curry chicken, this one looks like it might only make 4 or so servings, even with rice. (Maybe only 3 Marc-sized servings.) We had enough for dinner for both of us with Marc taking seconds, and I'll have enough for lunch tomorrow, and then there's probably enough left for Marc's lunch, and that's it.

*shrugs* Can't win 'em all. I'll keep "sausage and peppers" on my list of things to make when I've got time to actually cook the sausage properly in the frying pan, but it won't be on my list of crock pot meals. Oh, well. Tomorrow: cranberry chicken.

Comments

[aeramel.livejournal.com]

Did you brown the sausages ahead of time? I've got a sausage and tortellini soup in the freezer (sans the tortellini) and Mark insisted the sausage get browned and cripsy before freezing. I've got my fingers crossed that that helps.

[eveglass.livejournal.com]

I didn't. I did nothing but assemble the raw ingredients. Because I'm lazy that way, and don't have a chef for a boyfriend. *grin*

[bytchearse.livejournal.com]

To the both of ya:

Sausage (links or whole rope) can be laid on a baking sheet atop foil or parchment and done in the oven. Prick the skins of the sausage so they don't explode, and bake for at least a half hour. May not be crock-pot, but is easier than on the stovetop. Benefit to that is you could do the sausage ahead of time (when you have time) and toss it cooked in with the peppers.