3 c Bell Peppers cut into 1" chunks (Red, Green and Yellow)
1 Small Onion cut into thin wedges
3 Cloves Garlic Minced
4 Links Hot or Mild Italian Sausage
1 c Pasta Sauce
1/4 c Red Wine or Port
1 T Cornstarch
1 T Water
Hot Cooked Spaghetti Noodles
1/4 c Shredded Parmesan or Romano Cheese

Coat crockpot with non stick cooking spray.  Add peppers, onion and garlic.  Arrange sausage links over peppers.

Combine pasta sauce and wine and pour over sausages and peppers.  Cover and cook on low 8-9 hours or on high 4-5 hours or until sausage is cooked through and vegetables are tender.

Transfer sausages to a serving plate and cover with foil.  Skim off the fat from the crockpot.

Mix cornstarch and water.  Stir into crockpot to thicken the sauce.  Turn crockpot up to high for 15 minutes.

Serve Vegetables and sausages over spaghetti noodles.

1 Pkg Smoked Sausages cut into rounds
1 Small Onion Chopped
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
5 Large Potatoes peeled and chopped into 1/2 inch pieces
Olive Oil
Fine Sea Salt
Freshly Ground Black Pepper
Sweet Paprika
Dried Thyme
1 c Grated Sharp Cheddar Cheese

Preheat the over to 400 degrees.  Line a large baking tray with sides with several  sheets of foil, and drizzle with a bit of oil.  Spread the oil out over the pan.  Set aside.

Put the sausage rounds, onions, potatoes and peppers in a large bowl.  Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.  Toss together until everything is evenly distributed.  Pour this out onto the baking tray and spread it out as much as you can.

Place into the preheated oven and roast for 45 - 60 minutes stirring every 15 minutes until the potatoes are golden brown and tender.

Turn off the oven.  Sprinkle the cheese over the top of the cooked meat and potatoes.  Pop back into the over for 1-2 minutes until the cheese is melted.

3 c Brown Sugar
1 1/2 c Plain Salt
2 t Teriyaki or Soy Sauce (or both)
Fresh Ground Pepper

Mix sugar, salt and Teriyaki or Soy Sauce together.  Place fish in a cookie pan.  Pat mixture over fish.  Let sit in the fridge overnight.  Rinse and pat dry.  Sprinkle on fresh ground pepper and place in smoker.