Ingredients:

  • 1 pound Italian sausage (mild or spicy)
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 14 ounces diced tomatoes, canned (with juices)
  • 1 cup chicken broth (low-sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 pounds russet potatoes, peeled and cubed
  • 1/2 cup milk (whole or low-fat)
  • 1/4 cup unsalted butter
  • Optional: 1/4 cup sour cream or cream cheese

Instructions:

  1. Prepare the Crockpot: Place the sliced onion and bell pepper at the bottom of the crockpot.
  2. Add the Sausages: Layer the Italian sausages over the vegetables.
  3. Incorporate Flavorings: Add minced garlic, diced tomatoes, chicken broth, Worcestershire sauce, and herbs. Season with salt and pepper.
  4. Cook the Sausages: Cover and cook on low for 6-8 hours or high for 3-4 hours until sausages are fully cooked.
  5. Boil Potatoes: In a large pot, bring water to a boil and add cubed potatoes. Boil until tender, about 15-20 minutes.
  6. Mash the Potatoes: Drain the potatoes, then return to the pot. Add milk, butter, salt, and pepper; mash until smooth. Optionally mix in sour cream or cream cheese.
  7. Serve: Plate the sausages with vegetables over a mound of creamy mashed potatoes. Enjoy!