Dump these frozen pork sausage links in the slow cooker and 4 pantry staples to get a meal so incredible the whole family will be begging for more!

This 5-ingredient slow cooker flag day sausage recipe is one of those dump-and-go dinners that makes busy family nights feel easy and special. You start with frozen pork sausage links straight from the freezer and add just four simple pantry staples to create a sweet-and-savory, slightly tangy glaze that tastes like you fussed all afternoon. It reminds me of the kind of crowd-pleasing sausages you’d see at small-town summer celebrations and potlucks, but in a way that works for weeknights too. Everything happens right in the slow cooker, so you can get on with your day while the house fills with the most amazing smell.

Serve these saucy slow cooker sausages tucked into soft hot dog or brat buns with a spoonful of the extra glaze, or slice them and pile over buttered rice or mashed potatoes to soak up all the juices. Round out the meal with easy sides like coleslaw, a green salad, steamed green beans, or corn on the cob. For a party or Flag Day get-together, you can keep the sausages on warm in the slow cooker and set out toothpicks so folks can enjoy them as hearty appetizers alongside chips, veggie sticks, and a simple fruit salad.

Servings: 6

2 pounds frozen pork sausage links (do not thaw)

Place the frozen pork sausage links in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they’re slightly stacked, but try to keep them mostly in a single layer so they cook evenly.

In a medium bowl, whisk together the ketchup, brown sugar, yellow mustard, and apple cider vinegar until the mixture is smooth and the sugar is mostly dissolved. This is your sweet-and-tangy glaze.

Pour the glaze evenly over the frozen sausage links in the slow cooker, turning the sausages with tongs to coat them as well as you can. They don’t need to be perfectly covered; the sauce will thin as it warms and coat everything.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the sausages are cooked through and reach an internal temperature of at least 160°F (71°C). About halfway through the cooking time, gently stir and turn the sausages to re-coat them in the sauce.

Once the sausages are fully cooked, switch the slow cooker to WARM. Let them sit in the sauce for 10 to 15 minutes to soak up even more flavor, stirring once or twice so every link gets glossy and well-coated.

Serve the sausages whole in buns or on plates, or slice them into bite-size pieces and spoon some of the extra sauce over the top. Keep any remaining sausages in the slow cooker on WARM for serving, or cool and refrigerate leftovers within 2 hours.

For a little heat, stir 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce into the glaze before pouring it over the sausages. If your family prefers a smokier flavor, swap half of the ketchup for your favorite barbecue sauce. For extra tang, add 1 tablespoon of Worcestershire sauce. To make it a bit lighter, you can use turkey sausage links instead of pork; just be sure they’re also fully cooked to 165°F. Picky eaters who don’t love strong mustard flavor can handle this recipe well as written, but you can reduce the mustard to 2 tablespoons and add an extra 2 tablespoons of ketchup for a milder sauce. For kids who like things plain, pull out a couple of sausages before stirring them in the sauce at the end and serve the sauce on the side for dipping. Food safety tips: Always start with sausages that are frozen solid and come from a reputable source. Because you’re cooking from frozen in a slow cooker, it’s important to follow the recommended cook times (HIGH 3–4 hours or LOW 6–7 hours) and verify doneness with an instant-read thermometer inserted into the center of a sausage. The internal temperature must reach at least 160°F (71°C) for pork (or 165°F for poultry sausages). Do not leave the sausages on the counter to thaw first; this can keep them in the temperature danger zone too long. Once cooking is complete, do not leave the slow cooker on the WARM setting for more than 2–3 hours for food safety. Refrigerate leftovers in shallow containers within 2 hours of cooking and use within 3–4 days, reheating until piping hot before serving.