Sausage – Mark's Recipes

Chorizo & Cauliflower

This was an attempt to make a keto version of our favourite "chorizo & tortellini" dish.

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Ingredients

1 head cauliflower cut into bite-size florettes
3 Tbsp butter divided (2 & 1)
salt and black pepper
2/3 c sour cream
1/4 c heavy cream
2 cloves garlic minced
1 1/2 c cheddar cheese shredded, divided
4 links chorizo sausage sliced thin
green onion sliced thin

Instructions

Preheat oven to 450.
In a medium hot pan, cook chorizo until well done, drain if needed, and set aside.
Melt 2 Tbsp butter, and toss the cauliflower with it. Sprinkle with salt & pepper, then transfer to a baking dish. Roast 15 - 20 minutes, until crisp and tender.
Meanwhile, in a large bowl, whisk together sour cream, heavy cream, minced garlic, half the cheddar, green onions, and pepper.
Once cauliflower is done, add it to the sauce mix and blend well. Add chorizo, and return it all to the baking dish. Top with the remaining cheddar.
Bake for 5 - 10 minutes. Top with more green onions, and serve.

Keto Italian Sausage Soup

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Ingredients

1 Tbsp butter
1/2 onion chopped
2 cloves garlic
4 c chicken stock
8 oz cream cheese
1 lb Italian sausage mild or hot
1 can diced tomatoes 14.5 oz
1 zucchini small, chopped
2 c spinach chopped
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
Parmesan cheese
1/4 tsp cayenne pepper to taste

Instructions

Melt the butter over medium-high heat and add the onion, garlic, and Italian sausage to cook for 4-5 minutes or until onion is soft and meat browned.
Pour in three cups of the stock, then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.
Bring to a boil then lower the heat to simmer.
Place the remaining cup of stock and cream cheese in a blender and blend until smooth. Pour into the rest of the soup and stir.
Mix in the chopped spinach and once wilted serve the soup or allow to simmer for another half hour or more for the flavors to combine.
Serve topped with shredded Parmesan cheese.

Chorizo, Cherry Tomato and Feta Frittata

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Ingredients

3 large eggs
3 Tbsp milk
1/2 tsp olive oil
1/2 red onion chopped
1 clove garlic crushed
4 oz chorizo sausage sliced
1/2 tsp crushed red chili peppers or to taste
1 c cherry tomatoes halved
salt and black pepper to taste
1/2 c feta crumbled
4 Tbsp cilantro chopped

Instructions

Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.
Add the oil in a 8-inch cast-iron or oven-safe nonstick skillet over medium-high heat until hot.
Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.
Stir in the tomatoes and cook until thickened slightly about 5 minutes. Lower the temperature to medium-low.
Pour in the egg mixture, sprinkle feta cheese over and cook until the eggs are almost set, around 10 minutes. Meanwhile preheat the broiler of the oven.
Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.
Remove from oven; sprinkle cilantro leaves on top and cut into wedges.

Chorizo with Creamed Cabbage

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Ingredients

Creamed Cabbage

25 oz cabbage
1 tbsp butter
2/3 c heavy cream
salt and pepper
4 tbsp fresh parsley finely chopped
1/4 lemon the zest

Fried Chorizo

4 links chorizo sausage or other high-quality sausage
1 tbsp butter for frying

Instructions

Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.
Shred the cabbage using a food processor, mandolin or sharp knife.
Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.
Add heavy whipping cream, and bring to a light boil. Reduce heat, and let simmer until the cream is reduced. Season with salt and pepper.
Add parsley and lemon zest before serving with the fried chorizo.

Keto Italian Sausage Stir-fry

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Ingredients

1/2 cabbage
5 tbsp butter
1 lb Italian sausage
1/2 tsp salt
1/2 tsp onion powder
1/8 tsp pepper
1/2 tbsp white wine vinegar
1/2 tbsp tomato paste
1 clove garlic finely chopped
1 leek thinly sliced
4 tbsp fresh basil
1/2 cup sour cream for serving

Instructions

Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.
Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok on medium heat for about 10 minutes, or until just softened.
Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well incorporated. Reserve sautéed cabbage to a bowl.
Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.
Add meat, and continue frying until cooked through. Sauté until most of the liquid has evaporated.
Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh basil. Stir until cooked through.
Adjust seasoning and serve with a dollop of sour cream.

Italian Sausage with Cilantro Lime Cauliflower Rice

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Ingredients

4 links mild Italian sausage
1/2 head of cauliflower riced
1 Tbsp butter or olive oil
3 cloves garlic minced
1/4 c chicken stock low sodium
1 tsp sriracha or other hot sauce
Zest of 1/2 lime
2 Tbsp fresh lime juice
Fresh chopped cilantro
1 tsp Italian seasoning
Fresh cracked black pepper to taste

Instructions

In a skillet over medium-low heat, boil 1/4 cup water. Add sausages, cover and cook until sausages are cooked, turning from time to time. Remove the lid and allow water to evaporate, still turning sausages on all sides until browned. Set aside in a plate.
In the same skillet melt butter or olive oil (rinse the skillet if the sausage left burnt bits, but it shouldn’t have). Add minced garlic and cook for one minute, stirring occasionally. Add cauliflower rice and toss to coat. Add chicken broth, Italian seasoning, lime juice, and hot sauce and simmer until the sauce has reduced a bit, 3 – 4 minutes.
Add lime zest and chopped cilantro to the cauliflower rice and give a quick stir. Season with black pepper, to taste. Add sausages back into the skillet to reheat quickly for 2 minutes. Serve the Italian Sausage with Cilantro Lime Cauliflower Rice immediately with lime wedges.

Fried Cabbage with Kielbasa

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Ingredients

6 Tbsp butter divided (olive oil, ghee or coconut oil)
1 c onion diced (about 4 oz)
4 cloves garlic minced
2 Tbsp red wine vinegar
14 oz kielbasa thinly sliced on a bias
1 large head green cabbage cored and sliced
1 tsp paprika
salt and freshly ground black pepper to taste
1/4 c fresh parsley rough chopped
1 tsp crushed red pepper flakes optional

Instructions

In a large skillet over medium heat, melt 3 tbsp of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
Add red wine vinegar to the pan and mix in with onions and garlic.
Add sliced kielbasa to the pan and sauté until slightly browned.
Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
Saute until cabbage is wilted and slightly browned.
Top with fresh parsley and crushed red pepper flakes before serving.

Sausage Taco Cauliflower Rice

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Ingredients

1 lb Italian sausage
1 Tbsp butter
1/3 c red onion diced
1/3 c green pepper or Jalapeño, diced
3 cloves garlic minced
1 medium can diced tomatoes or 3 tomatoes, seeded and diced
1 12 oz bag steamed riced cauliflower (or 1 head cauliflower riced)
2 Tbsp homemade taco seasoning or taco seasoning packet
3/4 c chicken stock
1 1/2 c cheddar cheese or mozzarella
1/2 c Monterrey jack cheese
fresh cilantro chopped, for topping

Instructions

In a cast iron skillet, melt butter, add the sausage and cook over medium-high heat until cooked through, breaking up the sausage with a wooden spoon. Stir the red onion, pepper, and garlic into the meat and saute for one minute, until fragrant.
Steam the riced cauliflower in the microwave according to package directions.
Add homemade taco seasoning, diced tomatoes, chicken broth, and cauliflower rice to the skillet. Stir well to combine then cook on medium-low heat for 5-7 minutes until extra liquid is absorbed. If the mixture gets too thick to your taste, add a little more chicken broth.
Simmer on low covered for 5 minutes. Adjust seasoning with salt and pepper if needed.
Sprinkle shredded cheese on top, cover and simmer until cheese is melted. Garnish with fresh chopped cilantro and serve immediately.

Notes

Note: You can also garnish with jalapeños, lime slices etc…

Southern Sausage Gravy

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Ingredients

1 lb bulk pork sausage
¼ cup all-purpose flour
2 cups milk 2% or whole
salt and freshly ground black pepper to taste
Hot biscuits

Instructions

Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

Italian Sausage and Tortellini Soup

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Ingredients

1 Tbsp vegetable oil
1 lb Italian sausage
1/2 c onion diced, about 1/2 medium sized onion
1 Tbsp garlic minced
1 28 oz can crushed tomatoes
4 c beef stock
1/2 c red wine
2 Tbsp fresh basil chopped
1 tsp salt
1/2 tsp pepper
1 9 oz pkg tortellini
2 cups packed fresh spinach

Instructions

Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
Stir in crushed tomatoes, beef broth, wine, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
Serve with shredded Parmesan.