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Tuesday, December 02 2014
ingredients
 
  • 1    tablespoon   olive oil
  • 1/2   cup   finely chopped onion (1 medium)
  • 1/3   cup   finely chopped red sweet pepper
  • 3    cloves  garlic, minced
  • 3    12 ounce package  apple-Chardonnay, sun-dried tomato, spicy jalapeno, and/or other cooked chicken sausage links, cut diagonally into 3/4-inch slices
  • 2/3   cup   chili sauce
  • 2/3   cup   apple jelly
  • 2    tablespoons   soy sauce
  • 2    teaspoons   grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4   teaspoon   crushed red pepper
  • 2    teaspoons   cornstarch
  • 2    teaspoons   cold water
 
directions
In a large saucepan heat oil over medium heat. Add onion, sweet pepper, and garlic; cook and stir for about 3 minutes or until vegetables are tender.
Place onion mixture and sausage slices in a 3-1/2- or 4-quart slow cooker. In a small bowl stir together chili sauce, jelly, soy sauce, ginger, and crushed red pepper; pour over mixture in slow cooker.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
Set cooker on high-heat setting. In a small bowl combine cornstarch and the cold water. Stir cornstarch mixture into mixture in slow cooker. Cover and cook for about 15 minutes more or until thickened. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with skewers or decorative toothpicks.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 125, Fat, total (g) 3, chol. (mg) 47, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, pro. (g) 12, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
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