Chunky Italian Sausage Stew, Cook Once, Eat Twice Category

Ingredients

• 2 lbs Italian sausage (hot or sweet bulk)
• 12 ounces pepperoni, unsliced, cut into 3/4 chunks
• 4 yellow sweet peppers, cut into thin strips
• 1/2 cup finely chopped onion (1 mediium)

• 2 (4 1/2 ounce) cans sliced mushrooms, drained

• 1 (2 1/2 ounce) can sliced pitted ripe olives, drained
• 1/4-1/2 teaspoon crushed red pepper flakes (optional)

• 1 (26 ounce) jar pasta sauce with mushrooms

Directions

1. 1

   In a very large skillet cook the bulk sausage over medium heat until brown, stirring ocassionaly to break into bite size pieces.

2. 2

   In a 5-6 quart crockpot, stir together sausage, pepperoni, sweet pepper, onion, drained mushrooms, drained olives, and if desired, red pepper falkes. Por pasta sauce over sausage mix in cooker.

3. 3

   Cover and cook on low for 5-6 hours on low, 2-3 hours high.

4. 4

   ---------------------------------------------------------To seperate for Dinner 2- use a slotted spoon and remove 3 cups of stew mixture and store in airtight container in fridge up to 3 days. Can be frozen for up to 3 months.

5. 5

   ---------------------------------------------------------To seperate for Dinner 2 being a stew again, remove 3 cups plus sauce and refrigerate as above or freeze as above.

6. 6

   Thaw in fridge over night before reheating and using for pizza topping, stew mixture, soup mixture, or pasta sauce ingredients. You be the creator for the second dinner.