Sausage Stuffed Vidalia Onions Slow Cooker Recipes

SAUSAGE STUFFED VIDALIA ONIONS (SLOW COOKER)

Steps:

• Pour about an inch of water into a large skillet and bring it to a boil. Cut off 1/4 inch from each onion's stem (not the hairy end) and peel off the outside layer of skin without removing the root (hairy) end. Place the onions in the water, cut end down and boil for 15 to 20 minutes until the centers are tender enough to scoop out. Transfer the onions to a plate until they're cool enough to handle and then scoop about 1/3 cup out of each - I found that a grapefruit spoon worked really well. Chop the scooped out onion and set it aside, you'll need about 3/4 cup - I also thought I could have done this step the day before.
• Put the currants in a small bowl, pour the port over them, let them soak for 15 minutes, then drain them so the port goes into a small pot. Add the broth, butter and sugar to the port, bring it all to a boil while stirring and continue to boil for 5 to 10 minutes until the mixture is slightly reduced - then pour this into your slow cooker.
• Pour the milk into a medium bowl, mash it up with the torn bread until you have a paste, then add in the sausage meat and mix well. Heat the oil in a large skillet, then add in the garlic and reserved chopped onion and cook for a couple of minutes. Add the sausage mix and cook and stir until there is no longer any pink, making sure that you're breaking up the meat as it cooks. Stir in the sage and drained currants and then allow the mixture to cool a bit so you can stuff the onions - you could probably make the stuffing a day or so ahead as well. Carefully and evenly spoon the filling into each onion - overflowing is fine - then carefully place the onions in the slow cooker so they're all standing on their own. Cook on low for about 4 hours until they're tender (stab one with a fork), they should still be able to hold their shape.
• For the topping (I feel this could also be done ahead), heat the oil in a small skillet, saute the garlic for a minute or so, then add in the breadcrumbs, sage, salt and pepper and cook and stir for a couple of minutes until the breadcrumbs are golden. Remove from the heat and set aside until you need them.
• To serve, use tongs to dish up the onions, spoon some sauce from the slow cooker over top, and sprinkle with the crispy breadcrumbs. Super tasty!

SWEET ITALIAN SAUSAGE AND VIDALIA ONION

Steps:

• Heat olive oil on medium high heat in a large fryig pan.
• Remove sausage from casing and cut into 1/2 inch slices.
• Peel onion and slice in 1/4 inch slices.
• After heating oil in large fryinng pan, add italian sausage.
• Once the italian sausage is browned, add the onions and garlic.
• Cook until onions are transluccent.
• Add tomatoes, undrained.
• Add all spices and mix thoroughly - taking care not to break up sausage.
• Bring to a boil and turn down to medium low.
• Cover tightly.
• Wash squash
• Slice squash into 1/4 inch slices.
• Remove cover.
• Add squash into sauce and stir lightly.
• Replace cover.
• Turn down burner to low.
• Simmer for approximately 30 minutes.
• Serve over jasmine rice or pasta.

SPICY SAUSAGE STUFFED ONIONS

Steps:

• Select very large onions, 4 inches or so in diamater. Prepare onions by peeling off the papery skin, then slicing off about 1/2 inch from the top of the onions. Trim the root end, taking off the very least amount of flesh possible. Take a very thin slice from the root, just barely enough to help the onion remain standing on that end without toppling over.
• Using a small, sharp knife and a spoon, hollow out the onions. Leave a wall of onion that is two layers thick at the top. Use the knife to cut into the top of the onion down into the center, leaving the outer 2 layers intact. Use the spoon to scoop the interior flesh out. Use care when you approach the bottom of the onion, the layers are thiner there and you may need to leave a bit more flesh.
• Finely chop the onion trimmings from one onion. Discard the remaining onion trimmings, or reserve for another use. Set asidethe onion shells.
• Heat oven to 350 degrees. Prepare a 9x9 baking dish by spraying with non-stick cooking spray.
• Fry the sausage, crumbling into small bits as it cooks. When the meat is about halfway done, add the chopped onion and continue cooking until the meat is done and the onion tender.
• Add the can of tomatoes, with their juice. Simmer a few minutes, until the tomatoes are heated through and the juice has blended into the meat.
• Remove from heat and add the cheese, stir through.
• Spoon the sausage mixture into the onion shells, packing down tightly. Place the filled onions in the prepared baking dish and place in oven. Bake for 60 minutes, or until the onions are tender and beginning to brown.
• Sometimes I fill the onions, then refrigerate for another day. The cooking time is about the same. I have also used the same stuffing to fill bell peppers. The peppers bake for a slightly shorter time, about 45 minutes is usually long enough for them to be tender.

STUFFED VIDALIA ONIONS

Steps:

• Peel onions and cut a slice from top and bottom; chop slices and set aside.
• Cook onions in boiling water 15-20 minutes till tender but not mushy.
• Cool.
• Remove center of onion, leave shells intact; reserve onion centers for another use.
• Set aside shells.
• Heat Italian dressing in medium pan add chopped onion and red pepper, and zucchini, and cook till tender, stirring constantly.
• Remove from heat; stir in breadcrumbs and next 4 ingredients.
• Fill each onion shell with 1/2 cup of mixture; place filled shells in 8 inch square dish sprayed with vegetable spray.
• Cover and bake 350F for 20 minutes.
• uncover and bake another 5 minutes.
• Garnish.

STUFFED VIDALIA ONIONS

Steps:

• Preheat the oven to 400°F. Line a small baking pan with foil.
• Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
• Reduce the oven temperature to 350°F.
• Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
• Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
• Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
• Bake for 20 minute, or until golden.

EASY AWESOME CROCK POT SAUSAGE PEPPER ONION POTATOES

Steps:

• Cut sausages and potatoes into bite sized chunks.
• Dump all ingredients into large crock pot.
• Cook on low 6 hours.
• Drain liquid and serve.
• Delicious!