Perfert for the working family, this can cook in the slow cooker!

Ingredients

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)

Directions

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.