The joy of sausage is this - regardless of the time of day or night, with a pack of our healthy sausages and nitrite-free bacon in the fridge, there's always a great meal to be had. And that means a meal that is 100% compliant to your diet be it gluten-free, low carb, keto, whole30, paleo or any other combination that requires real food, no compromise. Just think, easy teas that everyone can enjoy and still be diet compliant - Heaven!
This delicious low carb sausage and mash is no exception Using fresh cauliflower as a tasty mash substitute and other store cupboard staples, we think this dish will become a permanent fixture on your supper list!
To serve 4, you will need
6 (all natural gluten free) pork sausages (we used our Sicilian sausage for additional authentic flavour)
100g Primal bacon (nitrite free)
2 red onions (sliced)
4 cloves of garlic
4 sprigs of rosemary
1 tin of plum tomatoes (cut into quarters)
1 cup of chicken stock
For the mash
800g cauliflower florets
Sea Salt and fresh cracked black pepper
Pre-heat the oven to 180C
Melt the butter in the pan and fry the sausages and turn for that lovely caramel stripe down each side
Set the sausages aside
In the same pan, fry the bacon til crispy then add the onions, garlic and rosemary til the onion softens
Add the quartered tomatoes and cook for about ten minutes
Add the chicken stock, stir - then pour everything into a baking tray
Place the sausages on top and bake in the oven for 20 mins
To make the buttery cauliflower mash
Steam the cauliflower til soft (or microwave)
Puree til smooth and soft (use a stick blender or food processor)
Add the butter to the mix as it purees
Mix well until smooth and silky, season to taste.
Turn this recipe into a bake by turning the sausage mixture into a baking dish and topping with the mash. Bake for 20 mins in the oven, as before - the mash will have a nice crispy topping.