A cozy pub dinner at home. My husband begs for this hearty meal and it only takes 4 ingredients to prep

This slow cooker 4-ingredient parsley butter sausage dish is my cozy pub-style dinner at home, the kind of hearty, stick-to-your-ribs meal my husband begs for on chilly nights. It has that comforting feel of bangers in a rich, buttery sauce without any fuss, and it’s perfect for busy days when you want something warm and satisfying waiting for you. With just sausages, butter, broth, and fresh parsley, you get plump, browned pork sausages nestled in a golden, savory butter sauce that tastes like it came from a little neighborhood pub, but it couldn’t be easier for a home cook.

Serve these parsley butter sausages right in shallow bowls with plenty of the golden sauce spooned over the top. We like them over creamy mashed potatoes or buttered egg noodles so they can soak up all that savory broth. A side of steamed green beans, peas, or a simple salad helps balance the richness, and a slice of crusty bread is wonderful for dipping. If you want to lean into the cozy pub feel, pair with a cold beer or sparkling apple cider and set everything out family-style so everyone can help themselves.

Servings: 4

2 pounds fresh pork sausages (about 8–10 plump links, uncooked)

Lightly brown the sausages: In a large skillet over medium heat, add the pork sausages in a single layer. Cook for 5–7 minutes, turning occasionally, just until they are nicely browned on the outside but not cooked through. This step adds that cozy pub-style flavor and color. (If you’re in a rush, you can skip browning, but the sausages will be lighter in color.)

Transfer sausages to slow cooker: Place the browned sausages into the bottom of a 4- to 6-quart slow cooker, nestling them in so they form an even layer.

Make the simple butter broth: In a small saucepan or microwave-safe bowl, combine the butter and chicken broth. Warm gently over low heat or in the microwave just until the butter is mostly melted, then stir until smooth. It doesn’t need to boil; you just want the butter to blend into the broth.

Add parsley and pour over sausages: Stir the chopped fresh parsley into the warm butter-broth mixture. Pour this golden, herby liquid evenly over the sausages in the slow cooker, making sure some parsley lands on top of the links so they’ll be speckled with green as they cook.

Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the sausages are cooked through and very tender. They should be plump, juicy, and sitting in a savory, buttery broth flecked with bright green parsley.

Finish and serve: Give the parsley butter sauce a gentle stir around the edges, then taste the broth and add a pinch of salt or freshly ground black pepper if needed. Transfer the sausages to a serving dish or serve straight from the slow cooker, spooning plenty of the creamy melted butter sauce and parsley over the top. Garnish with a little extra chopped fresh parsley for color and that cozy pub look.

For picky eaters, you can use mild Italian or plain pork sausages and reduce the parsley to 1/4 cup so the flavor is softer, then pass extra parsley at the table for everyone else. If your family likes a creamier sauce, stir in 1/4 to 1/3 cup heavy cream or half-and-half during the last 20–30 minutes of cooking to turn the broth into a richer, pub-gravy-style sauce. To lighten things up a bit, use chicken or turkey sausages and swap half of the butter for olive oil. If you’d like a little extra flavor without adding more ingredients, brown the sausages until they get deep golden spots and deglaze the skillet with a splash of the chicken broth, scraping up the browned bits before adding to the slow cooker. You can also add a sliced onion or a handful of baby potatoes if you don’t mind going beyond four ingredients. For make-ahead prep, brown the sausages the night before, store them in the fridge, and in the morning just add everything to the slow cooker and turn it on before you head out.