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I’m a member of the Sausage Sandwich Lovers Club. Well, I would be if there was such a club. Now normally, that means a grilled brat or kielbasa smothered in a red sauce with plenty of vegetables and cheese. Like my Italian version. These slow cooker Creole sausage sandwiches are a fantastic twist on what I normally make. Very simple flavors that come together over time with just the right ‘bite’. The sausages themselves are crazy good just as they are. Heck, I could eat them without putting them on a sandwich to be truthful.
For me, mayonnaise is an absolute must on these slow cooker Creole sausage sandwiches. You want something creamy, something smooth. It might sound a little weird but for me, mayonnaise is the way to go. Now, if you’re in the mood for a spicier version, just substitute a hot sausage for the Italian. And maybe even add a pinch or two of cayenne or red pepper flake to the slow cooker.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my Italian sausage sandwiches.
Slow Cooker Creole Sausage Sandwiches
- 1 tablespoon vegetable oil
- 12 Italian sausages
- 1 small red bell pepper cut into thin strips
- 1 small orange bell pepper cut into thin strips
- 1 small yellow bell pepper cut into thin strips
- 1 large sweet onion halved, cut into thin strips
- 1 ½ cups beef stock
- 2 teaspoons Creole seasoning
- 12 hot dog buns or Hoagie buns
- 4 tablespoons mayonnaise or a bit more
- Heat the oil in a large skillet over medium-high heat.
- Add the sausages. Brown on all sides. Remove to a slow cooker lightly sprayed with non-stick spray.
- Add remaining ingredients except buns and mayo.
- Cover and cook on low for 4-5 hours or until the sausages have reached at least 165 F.
- Divide mayonnaise between the buns. Don’t be shy, the mayonnaise really makes these dogs even better!
- Top each bun with a sausage of some of the pepper/onion mixture and enjoy!
Nutritional values are approximate.