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. I dunno why, but I feel kinda odd serving sausages on a plate. By themselves. Best to put them on bread, I figure!
Mayo For The Win
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 flakes to the slow cooker. You can also stir some hot sauce or chipotles with adobo sauce in to the mayonnaise first.
- Generous Capacity: 7-quart slow cooker that…
- Cooking Flexibility: High or low slow cooking…
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
- Real Mayonnaise Made Like Homemade: Time-honored…
- A History of Delicious: Our simple…
Stay Cheesy
I don’t serve these sandwiches with cheese. Why? Well, I don’t know. Because it never occurred to me until I was sitting here writing this post. Now I’m thinking ‘darn, I should’ve added some cheese, maybe’. So I will next time. Shredded pepper jack comes to mind. So does mozzarella. Something creamy. Something smooth.
Also try my Italian sausage sandwiches.
Slow Cooker Creole Sausage Sandwiches
Equipment
Ingredients
- 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
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the sausages and 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!
Notes
Nutrition
- Package Includes: Six (6) Reynolds Kitchens Slow…
- Easy Cleanup: These strong, reliable slow cooker…