There is something mighty comforting about a slow cooker supper that asks so little of you and still comes out tasting like you fussed half the day. This 4-ingredient slow cooker smoked pork sausage recipe leans on pantry staples and a package of sliced smoked pork sausage to make a hearty, saucy meal that feels right at home on a busy weeknight or a cool weekend evening. It is the kind of simple cooking many of us grew up with across the Midwest, where stretching a few dependable ingredients into a filling supper was just good sense.
This dish is especially good spooned over fluffy white rice, buttered egg noodles, or a pile of mashed potatoes to catch all that rich sauce. If you want to round out the plate, serve it with green beans, sweet corn, or a crisp cabbage slaw for a little freshness beside the smoky, savory sausage.
4-Ingredient Slow Cooker Smoked Pork Sausage
Servings: 6
Ingredients
2 pounds sliced smoked pork sausage
Directions
1. Lightly grease the slow cooker if you like easier cleanup, then spread the sliced smoked pork sausage evenly across the bottom.
2. Pour the pasta sauce over the sausage, then add the chili beans with their liquid and the barbecue sauce.
3. Stir everything together until the sausage is well coated in the sauce mixture.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the sausage is heated through and the sauce is hot and bubbling gently.
5. Give it one last stir and serve hot over rice, noodles, or mashed potatoes.
Variations & Tips
Make it sweeter and smokier: If your family likes that old-fashioned sweet barbecue flavor, use a honey or brown sugar style barbecue sauce. It gives the finished dish a deeper glaze-like richness that is especially nice over mashed potatoes.
Add a little heat: For folks who enjoy some spice, stir in a pinch of red pepper flakes or a few dashes of hot sauce with the other ingredients. The heat wakes up the sauce without making the dish complicated.
Stretch it further: To make the meal go a bit farther, stir in frozen bell peppers, sliced onions, or an extra can of beans during the last hour of cooking. That is a thrifty way to feed a few more people and add color to the pot.
Watch the salt: Smoked sausage, beans, and bottled sauces can all bring plenty of seasoning on their own, so taste before adding any extra salt. More often than not, it will be just right as it is.
