These keto-friendly, quick-cook low-carb sausages with cabbage bake are perfect for the whole family. It is equally effective as a nutrient-dense meal to prepare in advance or to serve and reheat for breakfasts on the go. It's better than Whole30 compliant, our sausages are Whole 30 approved! In-fact, Primal Cut sausages are the only Whole30 approved sausages anywhere in the UK.
Ingredients: (Serves 6)
2 tablespoons coconut oil or good quality animal fat
400g Low-carb sausages
250g Nitrite-free bacon
1 onion chopped
4 garlic cloves, finely chopped
600 g savoy cabbage, finely chopped
150 g Brussel sprouts, shredded
250 ml chicken stock
Sea Salt and freshly ground black pepper
8 eggs
250 ml of coconut cream
1 tablespoon Dijon mustard
Method:
Pre-heat the oven to 180C
Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add sausages and seal on all sides until golden brown but not yet cooked through the middle ( about 3 mins)
Remove sausages from the pan and when cool, slice into bite-sized pieces. Set aside until needed
Add the bacon to the same pan and fry until the bacon is golden brown (about 5 mins). Remove from the pan and set aside until needed.
Wipe the pan clean. Heat the remaining coconut oil or fat, add the onion and fry for 5 minutes.
Add the garlic and fry for approx 1 minute till fragrant. Stir in the cabbage, Brussel sprouts and 125 ml of chicken broth. Fry for about 5 minutes to soften.
Season with salt and pepper.
Place the cabbage mixture into a bowl. Add the chopped bacon and sausage pieces. Mix well.
Crack the 8 eggs into a bowl and add the coconut cream, remaining broth, mustard and whisk until smooth.
Tip the sausage and cabbage mixture into a casserole dish and spread out to form an even layer. Pour over the egg mixture.
Bake for 15 mins or until the egg is golden on the top and set in the middle.
Allow to rest for 5 minutes before serving. Delicious with a fresh green salad and a spoonful of sauerkraut!
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