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.
For me, mayonnaise is an absolute must on these slow cooker Creole sausage sandwiches. You want something creamy. Something smooth. 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 to the slow cooker.
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 1/2 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.