Dump frozen pork sausage links in the slow cooker and 3 simple pantry additions to get a meal so delicious your family will be begging for the secret!

This 4-ingredient slow cooker summer kickoff using frozen pork sausage links is exactly what I reach for on those first warm nights when I’d rather be outside with the kids than standing over the stove. You literally dump the frozen sausages into the slow cooker, whisk together three simple pantry staples into a bright, sweet glaze, pour it over the top, and walk away. A few hours later you’ve got juicy, caramelized sausages that taste like you fussed all afternoon, but really came together in five minutes between emails. It has that backyard cookout vibe without having to fire up the grill, which is perfect for busy weeknights or when the weather doesn’t cooperate.

Serve these glazed sausages tucked into soft hot dog or brat buns with a simple coleslaw on the side, or slice them and pile over steamed rice or buttered egg noodles to soak up all the extra sauce. They’re also great with roasted or grilled veggies, a big green salad, or classic picnic sides like potato salad and baked beans. If you’re hosting, keep them on warm in the slow cooker and set out toothpicks so people can snack on bite-sized pieces as an easy appetizer.

Servings: 6

2 pounds frozen pork sausage links (uncooked or fully cooked, keep frozen)

Place the frozen pork sausage links in an even layer on the bottom of a 4- to 6-quart slow cooker. No need to thaw; just break apart any that are stuck together as best you can.

In a medium bowl, whisk together the ketchup, brown sugar, and yellow mustard until the mixture is smooth, glossy, and the sugar is mostly dissolved. It should look like a vibrant, sweet glaze.

Pour the glaze evenly over the frozen sausage links in the slow cooker, making sure all the sausages are coated or at least touched by the sauce. Use a spoon to nudge any sausages that are completely dry so some glaze reaches them.

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 (for raw sausages) or heated through (for fully cooked sausages) and the glaze is bubbly and slightly thickened.

About halfway through the cooking time, carefully remove the lid and gently stir or turn the sausages so more of them get coated in the glaze. Replace the lid quickly to keep the heat in.

Once the sausages are cooked through (an internal temperature of at least 160°F for raw pork sausages), switch the slow cooker to WARM. Stir again to coat everything in the thickened, sticky glaze.

Serve the glazed sausages whole in buns, or slice them into bite-sized pieces and spoon extra sauce from the bottom of the slow cooker over the top. Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

For a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce to the glaze before pouring it over the sausages. If you like a tangier, more BBQ-style flavor, swap half of the ketchup for your favorite barbecue sauce or add 1 to 2 tablespoons of apple cider vinegar. For a slightly lighter version, you can use turkey sausage links instead of pork, just be sure they are also frozen when you start. To make this more of a one-bowl meal, add a drained can of pineapple chunks on top of the sausages before cooking for a tropical, sweet-savory twist, or stir in a drained can of rinsed black beans during the last hour of cooking so they warm through without breaking down. Meal prep tip: cook a batch on Sunday, then slice and portion the sausages with rice or roasted vegetables into containers for easy grab-and-heat lunches. Food safety tips: always start with sausages that are properly frozen and kept at or below 0°F until you’re ready to cook. Use a slow cooker that is at least half full but not more than two-thirds full so it heats evenly and comes up to a safe temperature quickly. If using raw pork sausages, check that the internal temperature reaches at least 160°F with a food thermometer before serving. Do not leave cooked sausages sitting at room temperature for more than 2 hours (1 hour if it’s a hot day outside); refrigerate leftovers promptly in shallow containers to cool quickly, and reheat to at least 165°F before eating.