Why This Recipe Is a Summer Essential
Before we dive into the method, here is why these summer kickoff sausages will become a favorite.
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Only 4 ingredients. Sausages, ketchup, brown sugar, mustard.
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No thawing required. Frozen sausages go straight into the slow cooker.
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No pre-cooking. No boiling, no browning, no grilling.
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Set it and forget it. The slow cooker does all the work.
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Crowd-pleasing. Sweet, tangy, sticky, and savory.
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Budget-friendly. Sausages and pantry staples are inexpensive.
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Perfect for parties. Serve in buns or as bite-sized appetizers.
Ingredients
Servings: 6
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2 pounds frozen pork sausage links (uncooked or fully cooked, keep frozen)
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1 cup ketchup
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1/2 cup brown sugar, packed
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2 tablespoons yellow mustard
Ingredient Notes
Frozen pork sausage links: Use frozen pork sausage links. They can be uncooked or fully cooked. Keep them frozen. Do not thaw them before adding to the slow cooker. If using uncooked sausages, ensure they reach an internal temperature of at least 160°F (71°C). Breakfast sausage links, bratwurst, or smoked sausage links all work. Adjust cook time slightly for larger or smaller sausages.
Ketchup: Ketchup provides sweetness, tanginess, and a tomato base. It is the backbone of the glaze. Do not substitute tomato sauce or tomato paste.
Brown sugar: Pack the brown sugar firmly into the measuring cup. Light brown sugar provides mild, caramel-like sweetness. Dark brown sugar adds deeper, more molasses-forward flavor. Both work. Do not substitute white sugar.
Yellow mustard: Yellow mustard adds tang and brightness. It balances the sweetness of the ketchup and brown sugar. Do not use Dijon or spicy brown mustard, which will change the flavor profile significantly.
Step-by-Step Instructions
Step 1: Add the Frozen Sausages
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. Break apart any that are stuck together as best you can.
Step 2: Make the Glaze
In a medium bowl, whisk together the ketchup, brown sugar, and yellow mustard. Whisk until the mixture is smooth, glossy, and the sugar is mostly dissolved. It should look like a vibrant, sweet glaze.
Step 3: Add the Glaze
Pour the glaze evenly over the frozen sausage links in the slow cooker. Make 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.
Step 4: Slow Cook
Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. The sausages are ready when they are cooked through (for raw sausages) or heated through (for fully cooked sausages) and the glaze is bubbly and slightly thickened.
Step 5: Stir Halfway Through
About halfway through the cooking time, carefully remove the lid. Gently stir or turn the sausages so more of them get coated in the glaze. Replace the lid quickly to keep the heat in.
Step 6: Finish and Serve
Once the sausages are cooked through, switch the slow cooker to the WARM setting. 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.
How to Serve Summer Kickoff Sausage
These sweet, sticky sausages are incredibly versatile.
In Buns: Serve the whole glazed sausages in hot dog buns. Top with coleslaw or pickles.
As an Appetizer: Slice the sausages into bite-sized pieces. Insert toothpicks. Serve on a platter.
Over Rice: Slice the sausages and serve over white rice with extra glaze spooned on top.
With Mac and Cheese: The sweet, tangy sausages are perfect alongside creamy mac and cheese.
With Coleslaw: Cool, creamy coleslaw balances the sweetness.
With Potato Salad: A classic summer pairing.
With Baked Beans: Serve alongside baked beans for a summer cookout plate.
Variations & Tips
Make It Spicier: Use spicy sausage links. Add 1/2 teaspoon of red pepper flakes or 1 tablespoon of hot sauce to the glaze.
Make It With Honey: Substitute 1/4 cup of honey for 1/4 cup of the brown sugar. The glaze will be stickier.
Make It With Apple Cider Vinegar: Add 1 tablespoon of apple cider vinegar to the glaze for extra tang.
Make It With Onion: Add 1 large sliced onion to the bottom of the slow cooker before adding the sausages.
Make It With Bell Peppers: Add sliced bell peppers during the last hour of cooking.
Make It With Pineapple: Add 1 cup of pineapple chunks during the last hour of cooking.
Make It With Beer: Substitute 1/4 cup of the ketchup with 1/4 cup of beer. The beer adds depth.
Make It in the Oven: Preheat oven to 350°F (175°C). Place sausages in a baking dish. Mix glaze and pour over. Bake for 30 to 40 minutes, stirring once.
Make It on the Stove: Combine ingredients in a large skillet. Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally.
Pro Tips for Absolute Success
Do not thaw the sausages. Frozen sausages go directly into the slow cooker. Thawing first is unnecessary.
Do not skip stirring halfway through. Stirring ensures all the sausages get coated in the glaze. The ones on top can dry out otherwise.
Use a slow cooker liner for easy cleanup. The glaze can be sticky and difficult to clean. A liner makes cleanup effortless.
Cook on HIGH for a thicker glaze. HIGH heat reduces the glaze more than LOW, creating a stickier, more concentrated sauce.
Cook on LOW for more tender sausages. LOW is gentler and may produce plumper, juicier sausages.
Serve with plenty of napkins. The glaze is sticky. Your guests will need them.
Frequently Asked Questions
Can I use fresh (not frozen) sausages?
Yes. Fresh sausages will cook faster. Reduce the cook time to 2 to 3 hours on HIGH or 4 to 5 hours on LOW. Check the internal temperature.
Can I use chicken or turkey sausages?
Yes. Chicken or turkey sausages work well. The cook time remains the same. Ensure they reach 165°F (74°C) internally.
Can I use fully cooked sausages?
Yes. Fully cooked sausages only need to be heated through. Cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours.
Can I cook this on high instead of low?
Yes. Cook on HIGH for 3 to 4 hours. However, LOW is preferred for more tender sausages and deeper flavor.
My glaze is too thin. What do I do?
Cook with the lid off for the last 30 minutes to allow excess liquid to evaporate. The glaze will thicken as it cools slightly.
My glaze is too thick. What do I do?
Stir in a splash of water, broth, or apple cider vinegar, one tablespoon at a time, until it reaches your desired consistency.
Can I double this recipe?
Only if your slow cooker is at least 6 quarts. Do not fill more than two-thirds full. If doubling, add 30 to 60 minutes to the cook time.
Can I freeze the leftovers?
Yes. Place the cooked sausages and glaze in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a 350°F oven or on the stovetop.
How long do leftovers last in the refrigerator?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Can I add other ingredients to the glaze?
Yes. Add garlic powder, onion powder, smoked paprika, or a dash of Worcestershire sauce.
The Summer Kickoff
There is something about the combination of ketchup, brown sugar, and mustard that screams summer cookout. It is the same flavor profile as classic baked beans. It is the same as barbecue sauce. It is sweet. It is tangy. It is deeply familiar and deeply satisfying.
When you pour that glaze over sausages and let it cook low and slow, something wonderful happens. The sugars caramelize. The mustard adds brightness. The ketchup provides a savory tomato backbone. The sausages plump up and absorb all that flavor.
These are not fancy sausages. They are not grilled over charcoal. They are not smoked for hours. But they are delicious. They are easy. They are the kind of food that makes people happy.
Make these for your next summer gathering. Make them for a weeknight dinner. Make them because summer is short and you want to spend it doing anything except standing over a stove.
Recipe Card
Prep Time: 5 minutes
Cook Time: 3–4 hours on HIGH or 6–7 hours on LOW
Total Time: Approximately 3 to 4 hours on HIGH or 6 to 7 hours on LOW
Yield: 6 servings