Well, y’all, I have some kind-of-sad news. After five years, this is going to be my last Secret Recipe Club post. I have loved being part of this fun every month, being exposed to new bloggers and recipes, and hunting down a recipe. But since my blogging has kind of died down, I didn’t feel like it was fair to those assigned to my blog. (Even though I do think I have a great backlog of recipes!)
Thanks to all those who have made this experience so wonderful! I started doing the Secret Recipe Club in June 2011 and have only missed a couple months the whole time. Can you believe it?
Anyway, enough about me! This month, my assigned blogger was I’m Hungry: Words of Growing Boys. Do I get that! My boys (and girl) are still small but I feel like every time they see me, their first words are, “I’m hungry! Can I have a snack?” Traci is a mom to two sons and an educator by day, supermom and cook by night. I love that Traci shares things like her family’s favorite meals and meal plans each week.
I was sold on this recipe for Pressure Cooker Sausage, Peppers, and Onions as soon as I saw it; first, because it’s something my family loves, and second, because I got an Instant Pot recently and have been trying to use it a lot! We loved the recipe, and our only regret was not throwing in twice as much sausage so we’d have leftovers for sausage sandwiches.
Serving Size: 4 to 8 servings, depending on amount of sausage
1 to 2 lbs. sweet sausage or bratwurst links
2 sweet bell peppers, sliced
1 sweet onion, like Vidalia, cut into rings
28 oz. crushed tomatoes
8 oz. tomato sauce
1 T Italian seasoning
salt and pepper
cooked pasta (I used egg noodles)
Parmesan cheese, grated
Add crushed tomatoes, tomato sauce, and Italian seasoning to the pressure cooker. Cut sausages into thirds and place on top of sauce. Top with onions and peppers, and sprinkle with salt and pepper.
Seal pressure cooker lid and cook on high pressure for 25 minutes. Use quick or natural release to release pressure, then safely uncover and serve over pasta, sprinkled with Parmesan cheese.
(If you want to cook your pasta in the sauce and you have an Instant Pot: After pressure is released, change setting to slow cooker on high. Add uncooked pasta and cook covered, stirring occasionally, about 30 minutes, until pasta is cooked through. This works especially well for egg noodles.)
This can also be made in a slow cooker. Cook on low for about 6 hours, until sausage is cooked through.