Savour the flavours of a hearty, keto-friendly meal featuring golden-brown sausages simmered in a rich, smoky paprika sauce alongside vegetables and savoury seasonings.
GLUTEN-FREE, SUGAR-FREE, EGG-FREE, DAIRY-FREE
MAKES 6 PORTIONS
Ingredients
- 4 Tbsp Olive oil
- 12 Sausages, good quality
- 1 small Onion, diced
- 3 sticks Celery, diced
- 1 small Choko, peeled, core discarded, flesh thinly sliced
- 2 Tbsp Tomato paste
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- ½ tsp Cayenne pepper
- 1 Tbsp Dijon mustard
- 2 Tbsp Soy sauce, gluten free, or tamari
- 300g tin Chopped tomatoes
- 400ml Beef or chicken stock
- 1–2 tsp Salt
- 1 Tbsp Cornflour, gluten-free
Method
Heat a large, heavy-based pot over a high heat. Add 2 tablespoons of olive oil and fry the sausages on each side until golden brown all over. They don’t need to be cooked through at this stage. Once browned, remove the sausages from the pot and set aside.
In the same pot, add the remaining 2 tablespoons of oil and sauté the onion, celery and choko until tender. Add the tomato paste, paprika, garlic powder and cayenne pepper, and cook for another 2 minutes.
Next, add in the mustard, soy sauce or tamari, chopped tomatoes, stock and salt. Simmer for 5 minutes, stirring occasionally.
Return the sausages to the pot and simmer for 15–20 minutes until the sausages are cooked through, or transfer everything into your slow cooker and leave on low until dinner time.
When you’re ready to serve, put the cornflour in a cup with 2 tablespoons of cold water and stir to make a slurry. Drizzle the cornflour slurry into your pot and cook for 2–3 minutes until the sauce has thickened. Taste the sauce and add more seasoning as needed.
Note: When looking for sausages at the supermarket, have a look at the ingredients list. A lot of cheap sausages use filler ingredients to bulk them out, and they quickly add up in carbs.
NUTRITIONAL INFORMATION PER PORTION
NET CARBS 8.5g FIBRE 3.5g FAT 50.1g PROTEIN 29.8g CALORIES 616