There were chicken sausages in the freezer, a jar of sun-dried tomatoes in the pantry and I had been thumbing through The Gourmet Slow Cooker by Lynn Alley. Guess what I am doing for dinner? Right, something in the slow cooker with sausage and sun-dried tomatoes.
I found a recipe that was a close match to what I had available. I was determined that I was not going to make the drive to the store. You know those kinds of days. I did adapt the recipe a bit I used a jar of sun-dried tomatoes instead of the dry-packed and I didn't have two cans of crushed tomatoes so I used crushed and diced. It all came together nicely!
There was plenty for the two of us as well as a "special delivery" to the neighbors...and leftovers for tonight! I have the hardest time cooking for two. The meal got thumbs up from everybody. I would definitely make this again....easy...and tasty!
Sausage and Sun-Dried Tomato Sauce
adapted from The Gourmet Slow Cooker, by Lynn Alley
6 oz sun dried tomatoes, drained and roughly chopped
1 cup hearty red wine
1 tsp fennel seeds
3 allspice berries
2-3 Tbsp olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 celery ribs, finely chopped
2-3 carrots, peeled and finely chopped
3/4 pound chicken sausage, sliced
1 (28 oz) can crushed tomatoes
2 (14.5 oz) cans of fire-roasted diced tomatoes
Salt and pepper to taste
1 sprig of thyme or 1/2-1 tsp dried thyme, to taste
Shredded Parmesan for serving
Combine the fennel and the allspice seeds in a mortar and grind finely.
Heat a large saute pan over medium-high heat and add the oil. Add the onion and saute, stirring frequently, about 7-8 minutes, until starting to brown. Add the garlic, celery, and carrots and saute for about 5 minutes. Add the sausage slices and the spice mixture, stir for 2-3 minutes, until mixed in well. Add the tomatoes, sun-dried tomatoes and wine. Stir to mix.
Pour the mixture into the slow cooker and add the thyme. Cover and cook on low for 6 hours. Check the mixture for taste and to see that it is at the thickness you desire. Adjust seasonings. Remove the thyme before serving.
Serve over creamy polenta or pasta.
The meal was accompanied by an Adelaida Pinot Noir that was a perfect match! I must admit that I was originally going to serve this over polenta but I didn't have enough corn meal....good thing there is always pasta in the pantry!
I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and at Foodie Friday hosted by Michael at Rattlebridge Farm.