This 4-ingredient slow cooker June sausage simmer is the kind of no-fuss, dump-and-go meal that keeps busy evenings sane and still makes everyone feel spoiled. You start with frozen raw pork sausage links straight from the freezer, add just three pantry staples, and let the crock pot do all the work. The sausages slowly soak up a sweet-tangy tomato sauce with bright pops of bell pepper, and by dinnertime you’ve got a hearty, comforting dish that tastes like you fussed all afternoon—your husband will absolutely be going back for seconds.
Serve the sausage and sauce spooned over hot cooked rice, buttered egg noodles, or creamy mashed potatoes so all those flavorful juices have something to soak into. Add a simple green side like steamed green beans, a tossed salad, or roasted broccoli to round out the plate. Garlic bread or warm dinner rolls are great for mopping up extra sauce, and if you like a little heat, pass crushed red pepper flakes or hot sauce at the table so everyone can customize their own bowl.
4-Ingredient Slow Cooker June Sausage SimmerServings: 4
Ingredients
2 pounds frozen raw pork sausage links (keep fully frozen, do not thaw)
1 (24-ounce) jar tomato-based pasta sauce (any favorite brand or flavor)
1 large bell pepper, any color, sliced into thin strips
1 medium yellow onion, sliced into thin wedges
Directions
Place the frozen raw pork sausage links in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they’re touching or slightly stacked, but try to keep them mostly in one layer so they cook evenly.
Scatter the sliced bell pepper and sliced onion evenly over the top of the frozen sausages. The bright strips of pepper and onion should mostly cover the meat in a colorful layer.
Pour the jar of tomato-based pasta sauce evenly over the vegetables and sausages, making sure everything is lightly coated. Do not add extra water; the sausages and vegetables will release liquid as they cook.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the sausages are fully cooked through, the internal temperature reaches at least 160°F (71°C), and the vegetables are very tender.
Once cooked, taste the sauce and adjust the seasoning if you like by adding a pinch of salt, black pepper, or a little sugar if your sauce is very tangy. Gently stir to coat the sausages in the sauce without breaking them up.
Serve the hot sausages with plenty of the pepper-onion tomato sauce spooned over your choice of rice, pasta, or mashed potatoes. Let everyone add their own toppings at the table, like grated Parmesan or red pepper flakes, if desired.
Variations & Tips
For picky eaters, you can use mild pork sausage and a very smooth, plain marinara so there are fewer visible bits in the sauce—just slice the peppers and onions a little thinner so they almost melt into the sauce. If your family likes a little kick, choose hot Italian sausage or add 1/2 teaspoon crushed red pepper flakes along with the sauce. You can swap the yellow onion for a sweet onion if you prefer a milder flavor, or use a mix of red, yellow, and orange bell peppers for even more color. To stretch the meal, add a drained can of sliced mushrooms or a drained can of white beans over the sausages before you pour on the sauce. For a slightly creamier version, stir in 1/4 to 1/3 cup heavy cream or half-and-half during the last 15 minutes of cooking. Food safety tips: Always start with sausage that is frozen solid and labeled as raw so it cooks thoroughly in the slow cooker. Keep the lid on as much as possible to maintain a safe cooking temperature. Use a meat thermometer to confirm that the internal temperature of the sausages reaches at least 160°F (71°C) before serving. Refrigerate leftovers within 2 hours of cooking, store in a shallow container, and use within 3 to 4 days. Reheat leftovers until steaming hot all the way through before eating.
