Dump frozen ground pork sausage patties in the pot and 2 other simple items to get a meal so delicious everyone will be begging for more!

This 3-ingredient slow cooker sausage patty supper is exactly what I reach for on those nights when work runs late, the kids are starving, and I need dinner to basically cook itself. You literally dump frozen ground pork sausage patties into the slow cooker with just two other pantry-friendly ingredients, flip it on, and walk away. A few hours later, you’ve got tender, savory sausage in a rich, slightly sweet and tangy sauce that tastes like you fussed over it all afternoon. It’s very Midwestern at heart—comforting, budget-friendly, and built around ingredients you probably already have on hand.

Serve these saucy sausage patties over fluffy mashed potatoes, egg noodles, or rice to soak up every drop of the sauce. They’re also great tucked into toasted buns or rolls like sloppy joes. Add a simple green side—steamed green beans, a bagged salad, or roasted broccoli—to round things out. If you’re prepping lunches, portion the sausage and sauce into meal-prep containers with rice and frozen mixed veggies for easy grab-and-go meals all week.

Servings: 4

8 frozen ground pork sausage patties (about 1 1/2 pounds total)

Place the frozen ground pork sausage patties in a single layer (it’s okay if they overlap or stack slightly) in the bottom of a 4- to 6-quart slow cooker.

Scatter the butternut squash cubes evenly over and around the frozen sausage patties so the bottom of the slow cooker is mostly covered with patties and bright orange cubes.

Pour the barbecue sauce evenly over the sausage patties and squash, using a spatula to spread it so most of the patties and cubes are coated. Do not add extra liquid; the sausage and squash will release moisture as they cook.

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 sausage patties are cooked through (they should reach 160°F internally) and the squash is very tender when pierced with a fork.

Once cooked, gently stir the sausage patties and squash together in the slow cooker to coat everything in the sauce. If you prefer, you can lightly break up the patties with a spoon for a more rustic, spoonable mixture.

Taste the sauce and adjust with a pinch of salt, pepper, or a splash of barbecue sauce if desired. Serve the hot sausage and squash with plenty of the sauce spooned over your choice of starch or in buns.

Use any style of ground pork sausage patties you like—mild, hot, maple, or Italian all work, but keep in mind that heavily seasoned patties will change the flavor of the sauce. If you don’t have butternut squash, you can swap in the same amount of peeled and cubed sweet potato or carrot coins; the key is using a firm, naturally sweet orange vegetable that can hold up to slow cooking. For a smokier flavor, choose a smoky barbecue sauce or add a few drops of liquid smoke. If you like a little heat, stir in crushed red pepper flakes or a dash of hot sauce at the end. To keep things lighter, serve the sausage and squash over cauliflower rice or a bed of sautéed greens. Food safety tips: Always start with fully frozen, commercially prepared sausage patties and place them in an even layer in the slow cooker so they can heat evenly. Cook on HIGH or LOW only as directed; avoid using the WARM setting to cook from frozen. Use a meat thermometer to confirm the center of the patties reaches at least 160°F before serving. Refrigerate leftovers within 2 hours of cooking in shallow containers and use within 3 to 4 days, reheating until steaming hot before eating.