How Long to Cook Italian Sausage & Peppers (Mild Italian Links, Raw, in Marinara) in the slow cooker
Specification: 2 lb raw mild Italian sausage links (about 8 links, not pricked), layered over 3 sliced bell peppers, 2 sliced onions, and 24 oz jarred marinara — sausages sit half-submerged
3-Step Execution Protocol
Add italian sausage & peppers (mild italian links, raw, in marinara) (2 lb raw mild Italian sausage links (about 8 links, not pricked), layered over 3 sliced bell peppers, 2 sliced onions, and 24 oz jarred marinara — sausages sit half-submerged) to the slow cooker. Set to LOW (4–5 hrs).
Cook for 4–5 hours on LOW. Keep lid on; do not stir unless specified.
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. Confirm internal temperature reaches 160°F at the centre of the thickest link (USDA FSIS raw pork sausage minimum). Rest for 10 minutes before serving.
USDA FSIS "Sausage and Food Safety" — raw pork sausage safe minimum 160°F internal; Johnsonville "Slow Cooker Italian Sausage" published cooking guidance (LOW 4–6 hrs, do not prick); Crock-Pot 6-Qt recipe archive "Sausage and Peppers" (LOW 4–5 hrs); the no-prick rule is documented in Cook's Illustrated sausage-braising notes.