In a skillet, brown the sausages in 1 tablespoon of oil. Once browned on all sides, add the sausages to the slow cooker with ½ cup chicken stock.
Drain the oil and deglaze the pan with the remaining chicken stock. Pour stock over the sausage.
Add the sliced peppers, banana peppers, onion, garlic, Italian seasoning, and banana pepper juice to the slow cooker. Season with salt and freshly ground black pepper and stir to mix in the seasonings.
Cook the sausages on low for 3 hours or 1 ½ hours on high.
Before serving, season with salt and pepper to taste, if needed. Serve hot in gluten free rolls or sliced baguette with some whole grain or spicy brown mustard.
Notes
A combination of hot and sweet pork or chicken sausage works well in this dish.