Perfert for the working family, this can cook in the slow cooker!
1-2 Pounds Bratwust, Italian or Polish Sauage
1 (15 Ounce) French Green Beans, drained and washed
1 Yellow Peper and Red Pepper seeded and diced
2-4 Cups Fresh Shredded Cheddar Cheese
1 Bag Petti Potatoes or One Head of Cauliflower
1 Onion Diced
1 Cup Heavy Cream
2 Containers of fresh Mushrooms, sliced
1 tsp Dried French Thyme
4 Cloves Garlic, pressed
2 TBS Butter
2 TBS Olive Oil
1/4 Cup Brandy
1 tsp Pensey's Bicentinel Seasoning
Dash of Red Pepper
Several Grinds of Black Pepper
Chicken Stock (up to 1 pint)
Step 1: Put butter and olive oil in a skillet. When butter is melted, add mushrooms and 1/2 the diced onion. Cook until soften and they have a little color.
Step 2: Add brandy and cook down a little.
Step 3: Add mushrooms mixture and all the jucies to a blender or food processor with the cream and stock. Process for about 10 seconds.
Step 4: Add everything to a slow cooker, stir and cook on low for 4-4 1/2 hourss. Remove lid the last 1/2 an hour.
Step 5: Taste and adjust seasoning.