Italian Sausage & Peppers (Mild Italian Links, Raw, in Marinara) · slow cooker

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STAGE 1 / 2

Cook (low & slow)

5:00:00

Pull at internal temp

160°F at the centre of the thickest link (USDA FSIS raw pork sausage minimum)

Doneness cue

A probe pushed to the centre of the fattest link reads 160°F+, the peppers have collapsed into soft ribbons, and the marinara has darkened one shade from absorbing sausage fat and pepper juice.

Total plan: 5:10:00Datasheet

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