Toss frozen pork sausage links in the crock with 3 everyday additions and experience a meal so delicious your friends will be asking for the recipe.

This easy 4-ingredient slow cooker recipe is made for long holiday weekends when you want something cozy simmering away while you relax with family and friends. You start with frozen pork sausage links and toss in just three everyday additions—no fancy shopping list required. The sausages soak up all the flavor while you go about your day, and by the time everyone’s hungry, you’ve got a dish so tasty people will be asking how you made it. It’s the kind of simple, hearty food that fits right in at a small-town potluck or a game-day spread on the coffee table.

Serve these slow cooker sausage bites straight from the crock on the “keep warm” setting with toothpicks for easy grabbing. They pair nicely with a simple green salad, a tray of raw veggies and ranch, or a bowl of buttered egg noodles for anyone who wants to turn it into more of a meal. They’re also great tucked into slider buns or split-top hot dog buns with a little extra sauce spooned on top. For a fuller holiday spread, set them out alongside cheese and crackers, chips and dip, and maybe a fruit tray to balance the richness.

Servings: 8

2 pounds frozen pork sausage links (uncooked, about 20–24 small links)

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 a bit piled up, but try to spread them out so the sauce can reach everything.

In a medium bowl, stir together the barbecue sauce, chunky salsa, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the frozen sausage links, making sure the colorful diced vegetables from the salsa are scattered across the top. Use a spoon to gently nudge the sausages so some of the sauce seeps down between them.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, or until the sausage links are cooked through and reach an internal temperature of 160°F (71°C). During the last hour of cooking, gently stir once or twice to coat all the sausages in the thickened sauce.

Once fully cooked, switch the slow cooker to the WARM setting. Give everything a final stir so the sausages are glossy and well coated. Taste the sauce and adjust with a pinch of salt or a splash of barbecue sauce if you like it a bit bolder.

Serve the sausage bites straight from the slow cooker with toothpicks or small forks, making sure each serving gets plenty of the saucy, veggie-studded mixture spooned over the top.

For picky eaters, choose a smooth, mild salsa so the diced vegetables are less noticeable, or even pulse the salsa in a blender for a few seconds before mixing with the barbecue sauce and brown sugar. If your family likes a little kick, use a spicier salsa or a smoky barbecue sauce, and add a pinch of crushed red pepper flakes. You can also swap the brown sugar for honey or maple syrup if that’s what you keep on hand. For a tangier version, stir in 1 tablespoon of yellow mustard or apple cider vinegar with the sauce mixture. To make these more of a meal, serve the sausages over rice, mashed potatoes, or buttered noodles so they soak up the extra sauce. If you need to stretch the recipe for a crowd, add a drained can of pineapple chunks or a drained can of white beans to the slow cooker along with the sausages. Food safety tips: Always start with sausages that are frozen solid from a trusted source, and keep them frozen until you’re ready to assemble the dish. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats properly. Cook on HIGH if your slow cooker tends to run cool, and always verify that the sausages reach 160°F (71°C) in the center using a food thermometer before serving. Do not leave the sausages at room temperature for more than 2 hours (or 1 hour if it’s a hot day); keep them on the WARM setting in the slow cooker when serving, and promptly refrigerate leftovers in shallow containers within 2 hours. Reheat leftovers to at least 165°F (74°C) before eating.