Dublin Dream: My sister asks for this savory dish constantly. Just 4 ingredients and incredibly rich flavor

This slow cooker 4-ingredient buttered leek sausage dish is exactly the kind of comforting, low-effort meal my sister calls me about from her tiny Dublin apartment. It leans on the classic Irish pairing of pork, butter, and leeks—simple ingredients that become incredibly rich and savory when given time and gentle heat. Everything goes into the slow cooker, and a few hours later you have plump, browned sausages nestled in a glossy pool of buttery leeks that taste far more luxurious than the short ingredient list would suggest.

Serve these buttered leek sausages straight from the slow cooker over a bed of creamy mashed potatoes or buttery boiled baby potatoes to soak up every bit of the sauce. They’re also wonderful spooned over soft polenta or simple buttered noodles. A crisp green salad or steamed green beans on the side helps balance the richness, and a slice of crusty bread is perfect for swiping through the buttery leek juices. If you enjoy a drink with dinner, a light, malty beer or a dry cider pairs especially well with the pork and leeks.

Servings: 4

8 pork sausages (about 1 1/2 pounds total), preferably Irish or other mild, high-quality pork sausages

Trim the dark green tops and root ends from the leeks. Slice the leeks in half lengthwise, then cut into thin half-moons. Rinse the sliced leeks thoroughly in a bowl of cool water, swishing to remove any grit. Lift the leeks out with your hands or a slotted spoon and drain well.

Scatter the drained leeks evenly over the bottom of a 4- to 6-quart slow cooker. Dot the leeks with the pieces of butter, distributing them across the surface so they melt evenly into the vegetables.

Pour the chicken broth over the leeks and butter. This small amount of liquid will help create steam and a silky, spoonable sauce as the butter melts and the leeks soften.

Nestle the sausages in a single layer on top of the leeks. It’s fine if they touch, but avoid stacking them so they brown and cook evenly. Gently press each sausage down so it makes contact with the leeks and butter mixture.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the sausages are fully cooked through and the leeks are very soft and silky. The sausages should be plump and browned in spots, and the leeks should be tender in a rich, yellow butter sauce.

Once cooked, taste a bit of the buttery leeks and, if desired, season lightly with salt and freshly ground black pepper (keeping in mind that the sausages and broth may already be seasoned). Spoon the sausages and plenty of leeks with their buttery juices into shallow bowls or onto plates and serve hot.

For extra browning, you can quickly sear the sausages in a skillet over medium-high heat for 3 to 4 minutes per side before adding them to the slow cooker, though it’s not required for good flavor. If you prefer a slightly thicker sauce, remove the lid for the last 20 to 30 minutes of cooking on HIGH to let some of the liquid evaporate and concentrate. Swap in herby chicken sausages or turkey sausages if you’d like a lighter take; just keep an eye on the cooking time, as leaner sausages can dry out if overcooked. To lean harder into the Dublin inspiration, serve the finished sausages and leeks over colcannon (Irish mashed potatoes with cabbage or kale) and finish with a small extra knob of butter on top. Leftovers reheat well in a covered skillet over low heat with a splash of broth or water to loosen the sauce, and they make an easy next-day lunch tucked into a crusty roll with some of the buttery leeks piled on top.