My thrifty uncle shared this genius trick with me during tax season. You only need 3 ingredients to make the most addictive sticky sweet dinner this April.

Every April, right about the time my uncle is grumbling over tax forms at the kitchen table, he pulls out his slow cooker and reminds me that you don’t need a big budget to eat something special. These slow cooker 3-ingredient poor man’s burnt ends are his thrifty trick: thick slices of smoked sausage simmered low and slow in a sticky sweet barbecue and brown sugar glaze until they’re caramelized and a little bit charred around the edges. It tastes like something you’d hover over at a summer cookout, but it only takes three pantry-friendly ingredients and a plug-in slow cooker. This is the kind of simple, practical Midwestern comfort food that stretches a dollar and still feels like a treat at the end of a long day.

Serve these sticky sausage burnt ends right out of the slow cooker with toothpicks for an easy appetizer, or pile them over fluffy white rice or buttered egg noodles for a hearty dinner. They’re especially good alongside classic Midwestern sides like coleslaw, potato salad, or baked beans, which help balance the sweetness of the glaze. A pan of cornbread or some soft dinner rolls is perfect for soaking up every last bit of sauce. If you’d like something fresher on the plate, a simple green salad with a tangy vinaigrette or some steamed green beans rounds out the meal nicely.

Servings: 4

2 pounds fully cooked smoked pork sausage (kielbasa or similar), cut into 1/2-inch thick rounds

Slice the smoked pork sausage into 1/2-inch thick rounds. If the links are curved, you can cut them in half lengthwise first for more even pieces, but it isn’t necessary.

Lightly spray the inside of a 4- to 6-quart slow cooker with cooking spray for easier cleanup, or line it with a slow cooker liner if you like.

In the slow cooker, whisk together the barbecue sauce and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Add the sliced sausage rounds to the slow cooker and stir well to coat every piece in the sticky sauce.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the sausage is heated through and the sauce is bubbling and thickened. Stir once or twice during cooking to keep everything evenly coated.

For deeper caramelization and a little char on the edges, increase the heat to HIGH for the last 30 minutes with the lid slightly vented, stirring once or twice. The sugars in the sauce will darken and cling to the sausage, giving that faux “burnt ends” look and flavor without drying the meat out.

Once the sausage pieces look dark, sticky, and glossy with some slightly crisped edges, switch the slow cooker to WARM. Serve the burnt ends straight from the crock so the sauce stays hot and pourable.

You can adjust this simple recipe a dozen different ways without losing its three-ingredient spirit. For a little heat, choose a spicy barbecue sauce or use half sweet and half spicy; the brown sugar will soften the bite. If you like more tang, add a splash of apple cider vinegar or a spoonful of yellow mustard to the sauce (this technically adds an ingredient, but it’s very true to old Midwestern kitchen habits). Any fully cooked smoked pork sausage works here: kielbasa, rope sausage, or even thick smoked sausage rings from the discount bin. If you only have turkey sausage, it will still caramelize nicely, though it may not get quite as rich around the edges. To stretch this for a crowd, serve the burnt ends on slider buns with pickles, or spoon them over baked potatoes. For a slightly less sweet version, reduce the brown sugar to 1/3 cup and choose a sauce labeled “original” instead of “honey” or “brown sugar.” Food safety tips: Always start with fully cooked sausage that has been kept refrigerated at 40°F (4°C) or below. Do not put frozen sausage directly into the slow cooker; thaw it in the refrigerator first so it heats evenly and spends less time in the temperature danger zone. Keep the lid on as much as possible so the slow cooker maintains a safe, steady heat. Once cooked, do not leave the sausage on the WARM setting for more than 2 to 3 hours. Refrigerate leftovers in a shallow container within 2 hours of cooking and reheat thoroughly to at least 165°F (74°C) before serving again.