>>I thought about getting larger ones (Or getting an instint pot because phone controls) but I am (A in a small condo) and *(b) by ourselves.<<
I recommend that you size up gradually. A 4-quart crock is usually big enough to fit a chicken, which is something you could make for yourself. Have it whole the first day, then break up the leftover meat for sandwiches, or freeze in baggies like I do for leftover makeover noodle dishes. That size also works well for small family gatherings, and you can test out a little batch of things like sloppy joes (with 3 lbs. meat). If that works for you, then you can level up to the 5-6 quart size you remember, which is where I started doing serious freezer cooking.
>> Also, the reason I say this is because I have four beefsteak tomatoes, a poun of sausage...and nothing whatsoever to do with either without figuring what I do or don't have spice-wise. :d <<
That's fine. Those ingredients will go with almost anything. If you have salt and pepper you'll be fine, because sausage is already seasoned. Common things that would also be good include sage, rosemary, thyme, oregano, or a bay leaf. Preferably, add a small onion or shallot, you don't need much. Chop the tomatoes and any other veggies into bite-sized pieces, put them in the crock, and wait for them to soften. Add tomato paste to thicken the sauce, one 6-ounce can should be plenty. Brown the sausage and throw it in. Cook a little longer and taste. If it's too sweet, add a little vinegar; if too sour, add something like brown sugar or molasses, whatever you have. Resulting sauce could be put over pasta, rice, bread, whatever you like. With those proportions it may come out between sandwich filling and spaghetti sauce but should taste good.
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dancing_serpent
Re: Well...
Date: 2017-08-30 08:39 pm (UTC)I recommend that you size up gradually. A 4-quart crock is usually big enough to fit a chicken, which is something you could make for yourself. Have it whole the first day, then break up the leftover meat for sandwiches, or freeze in baggies like I do for leftover makeover noodle dishes. That size also works well for small family gatherings, and you can test out a little batch of things like sloppy joes (with 3 lbs. meat). If that works for you, then you can level up to the 5-6 quart size you remember, which is where I started doing serious freezer cooking.
>> Also, the reason I say this is because I have four beefsteak tomatoes, a poun of sausage...and nothing whatsoever to do with either without figuring what I do or don't have spice-wise. :d <<
That's fine. Those ingredients will go with almost anything. If you have salt and pepper you'll be fine, because sausage is already seasoned. Common things that would also be good include sage, rosemary, thyme, oregano, or a bay leaf. Preferably, add a small onion or shallot, you don't need much. Chop the tomatoes and any other veggies into bite-sized pieces, put them in the crock, and wait for them to soften. Add tomato paste to thicken the sauce, one 6-ounce can should be plenty. Brown the sausage and throw it in. Cook a little longer and taste. If it's too sweet, add a little vinegar; if too sour, add something like brown sugar or molasses, whatever you have. Resulting sauce could be put over pasta, rice, bread, whatever you like. With those proportions it may come out between sandwich filling and spaghetti sauce but should taste good.