Chunky Italian Sausage Stew, Cook Once, Eat Twice Category

• 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
• 12 cup finely chopped onion (1 mediium)
• 2 (4 1/2 ounce) cans sliced mushrooms, drained
• 1 (2 1/2 ounce) cansliced pitted ripe olives, drained
• 14-12 teaspoon crushed red pepper flakes (optional)
• 1 (26 ounce) jar pasta sauce with mushrooms

1. In a very large skillet cook the bulk sausage over medium heat until brown, stirring ocassionaly to break into bite size pieces.
2. In a 5-6 quart crockpot, stir together sausage, pepperoni, sweet pepper, onion, drained mushrooms, drained olives, and if desired, red pepper falkes.
3. Por pasta sauce over sausage mix in cooker.
4. Cover and cook on low for 5-6 hours on low, 2-3 hours high.
5. ---------------------------------------------------------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.
6. Can be frozen for up to 3 months.
7. ---------------------------------------------------------To seperate for Dinner 2 being a stew again, remove 3 cups plus sauce and refrigerate as above or freeze as above.
8. Thaw in fridge over night before reheating and using for pizza topping, stew mixture, soup mixture, or pasta sauce ingredients.
9. You be the creator for the second dinner.

italian sausage, pepperoni, yellow sweet peppers, onion, mushrooms, olives, red pepper, pasta sauce

Taken from www.food.com/recipe/chunky-italian-sausage-stew-cook-once-eat-twice-category-389472 (may not work)