Sauage crock pot recipes?

Question

HELP. I'm so sick of eating pasta dishes almost every night? Also my 86 year old grandpa needs something healthy. Any ideas will be greatly appreiciated thanks.

He does eat chicken and fish mst of the time.

Answer 1

Here's an idea :
Italian Sausage and Tortellini Soup

1 lb mild Italian sausage, casings removed
1 large onion, chopped
2 carrots, peeled and chopped
4 cups beef or chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (19 ounce) can tomatoes with juice, chopped (reserve juices)
2 cups sliced mushrooms
1 (10 ounce) package frozen cheese-filled tortellini
1 zucchini, quartered lengthwise and sliced
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese

In a large nonsticke skillet over medium-high heat, cook sausage until browned. With a slotted spoon, transfer to slow cooker.
Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms to slow cooker.
Cover and cook on High 3 to 4 hours or on Low 6 to 10 hours, or until vegetables are tender.
Meanwhile, cook tortellini according to package directions. Drain.
Add zucchini, parsley and tortellini to slow cooker and cook on High 15 to 20 minutes or until zucchini is tender. Spoon into individual bowls and top with Parmesan.

Answer 2

I need to agree with H-Man on this one.......sausages are unhealthy for grandpa (Unless Grandpa is Buk--then that's a different story).

Grandpa should be eating broiled chicken or fish, baked potatoes, lots of fruits and veggies, etc.
Jello, pudding, etc. for dessert.

Answer 3

If your Grandpa needs something healthy, the last thing he needs to eat is sausages.
Make him a chicken casserole, with mashed potatoes.
You could also make a lean steak and kidney stew.
Corned beef or silver-side trimmed of fat.

Answer 4

Here are a few my family enjoys. Hope you like them!

Italian sausage soup for the slow cooker

INGREDIENTS
1 1/2 pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 1/4 cups dry red wine
5 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste



DIRECTIONS
In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
Cover, and cook on Low for 4 to 6 hours.
Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Creamy slow cooker potato cheese soup

INGREDIENTS
1/4 cup butter
1/2 white onion, chopped
1/4 cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled


DIRECTIONS
Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
Cover, and cook 5 hours on High, or 8 hours on Low.
Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

German lentil soup

INGREDIENTS
2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper


DIRECTIONS
Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Sausage barley soup

INGREDIENTS
2 pounds Italian sausage
1 cup diced onion
2 tablespoons minced garlic
1 teaspoon Italian seasoning
2 (48 fluid ounce) cans chicken broth
2 large carrot, sliced
2 (10 ounce) packages frozen chopped spinach
1/2 cup uncooked pearl barley


DIRECTIONS
In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Slow cooker split pea soup

INGREDIENTS
1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped


DIRECTIONS
In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.