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Recipe Summary

prep:
10 mins
slow-cook:
3 hrs to 6 hrs
cook:
1 min
broil:
2 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5- to 6-quart slow cooker.

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  • Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.

  • Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil for 1 minute or until thickened.

  • Meanwhile, slice rolls almost all the way through lengthwise. Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until toasted. Cut sausages diagonally into 1/2-inch-thick slices and stir back into pepper mixture. Place a scant 1 cup of the sausage mixture on each roll. Drizzle each sandwich with a generous 2 tbsp of the sauce, reserving remaining sauce for dipping. Serve immediately.

Nutrition Facts

386 calories; total fat 14g; saturated fat 1g; cholesterol 56mg; sodium 945mg; carbohydrates 47g; fiber 8g; protein 23g.
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