Italian Sausage with Peppers and Onions

2 lb Mild Italian Sausage
3 4 large onions (Vidalia if available)
2 3 medium green bell peppers
1 lb Fresh mushrooms (optional)
1 1/2 ts Garlic powder, or 2 cloves fresh crushed garlic
1 ts Coarse ground black pepper (best fresh ground from mill)
1/2 ts Oregano
1/2 ts Basil
1/4 ts Nutmeg
1 10-oz bottle Sierra Nevada Pale Ale

Coarsely chop onions and cut bell peppers into strips not wider than 1/2". Mushrooms may be sliced or left whole, at chef's option. Lightly fry sausage in skillet over medium heat, until outer casing begins to brown. Layer onions, pepper strips, and sausage into the slow cooker, sprinkling spices at each layer. Add contents of ale bottle to pot, cover, and set to low heat for 7-8 hours.

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