4 keilbasa sausages
1 large onion, sliced thin
1 large green bell pepper, cut into strips
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 cup chicken broth
4 hoagie rolls, split
Brown the sausages in a nonstick skillet over medium-high heat for 3 to 4 minutes. Transfer to a slow cooker and add the onion, bell pepper, and spices. Stir in the broth.
Place lid on cooker and cook on low setting 7 to 8 hours.
To serve, place the sausages in the rolls and top with the onion and bell pepper.
Condiment suggestions are mustard, pickled peppers, dill pickles.
Yield: 4 sandwiches