Bored with bland low-carb meals? Sausage is here to save dinner! This roundup of 20 delicious keto recipes transforms humble links into everything from quick skillet suppers to cozy casseroles—proving that cutting carbs doesn’t mean sacrificing flavor. Whether you’re craving comfort food or need a fast weeknight fix, these ideas will keep your taste buds happy. Let’s dive into the savory possibilities!
Creamy Tuscan Sausage Skillet
Kick off your weeknight dinner with this hearty skillet that comes together in one pan. Keep it simple with Italian sausage, sun-dried tomatoes, and spinach in a creamy garlic sauce. You’ll have a satisfying meal ready in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Italian sausage – 1 lb
– Olive oil – 1 tbsp
– Garlic – 3 cloves, minced
– Chicken broth – 1 cup
– Heavy cream – 1 cup
– Sun-dried tomatoes – ½ cup, chopped
– Baby spinach – 2 cups
– Parmesan cheese – ½ cup, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it into small pieces with a spatula.
3. Cook sausage until browned and no longer pink, 5–7 minutes, stirring occasionally.
4. Tip: Drain excess grease from the skillet to prevent a greasy sauce.
5. Add minced garlic to the skillet and cook until fragrant, 30 seconds.
6. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
7. Stir in heavy cream and sun-dried tomatoes.
8. Bring the mixture to a simmer, then reduce heat to medium-low.
9. Cook until the sauce thickens slightly, 3–5 minutes, stirring frequently.
10. Tip: For a thicker sauce, let it simmer for an extra 2 minutes.
11. Add baby spinach and stir until wilted, about 1 minute.
12. Stir in grated Parmesan cheese until melted and smooth.
13. Season with salt and black pepper, adjusting to your preference.
14. Tip: Taste the sauce before adding salt, as Parmesan adds saltiness.
15. Remove skillet from heat and let it rest for 2 minutes before serving.
Vividly creamy with a rich garlic and tomato flavor, this skillet pairs perfectly with crusty bread or over pasta. The spinach adds a fresh bite, while the sausage provides a savory depth that makes it a crowd-pleaser. Try serving it with a sprinkle of extra Parmesan and a side salad for a complete meal.
Keto Sausage and Cauliflower Rice Casserole
Let’s get straight to this hearty, low-carb casserole that’s perfect for a busy weeknight. Loaded with savory sausage and tender cauliflower rice, it’s a satisfying one-dish meal that comes together quickly. You’ll have dinner on the table with minimal fuss and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Ground Italian sausage – 1 lb
– Cauliflower rice – 4 cups
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Heavy cream – ½ cup
– Shredded cheddar cheese – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add the ground Italian sausage and cook for 5–7 minutes, breaking it into crumbles with a spatula until browned.
4. Tip: For extra flavor, let the sausage get a deep brown crust before stirring.
5. Add the diced onion to the skillet and cook for 3–4 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally, to soften and release moisture.
8. Pour in the heavy cream and stir to combine evenly.
9. Tip: Use full-fat heavy cream for the creamiest texture without curdling.
10. Season the mixture with salt and black pepper, then remove from heat.
11. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
12. Transfer the skillet to the preheated oven and bake for 20 minutes.
13. Tip: Bake until the cheese is fully melted and bubbly with golden edges for the best results.
14. Remove from the oven and let it rest for 5 minutes before serving.
Zesty and comforting, this casserole has a rich, creamy texture with a crispy cheese topping. The cauliflower rice absorbs the sausage flavors beautifully, making it a hearty yet light dish. Try serving it with a side of fresh arugula salad for a balanced meal.
Cheesy Sausage Stuffed Mushrooms
Unbelievably easy and packed with flavor, these cheesy sausage stuffed mushrooms are the ultimate party appetizer. They come together quickly and disappear even faster from any platter.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Large cremini mushrooms – 18
– Italian sausage – ½ lb
– Cream cheese – 4 oz
– Shredded mozzarella cheese – ½ cup
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ¼ tsp
– Black pepper – ⅛ tsp
Instructions
1. Preheat your oven to 400°F.
2. Clean 18 large cremini mushrooms with a damp paper towel.
3. Remove and finely chop the mushroom stems; set the caps aside.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat.
5. Add ½ lb Italian sausage to the skillet, breaking it apart with a spatula.
6. Cook the sausage for 5-7 minutes until no pink remains.
7. Add the chopped mushroom stems and 2 minced garlic cloves to the skillet.
8. Sauté for 3-4 minutes until the stems soften.
9. Transfer the sausage mixture to a bowl and let it cool for 5 minutes.
10. Add 4 oz cream cheese, ½ cup shredded mozzarella, ¼ tsp salt, and ⅛ tsp black pepper to the bowl.
11. Mix until all ingredients are fully combined.
12. Stuff each mushroom cap generously with the sausage-cheese mixture.
13. Arrange the stuffed mushrooms on a parchment-lined baking sheet.
14. Bake at 400°F for 15-18 minutes until the tops are golden brown and the mushrooms are tender.
15. Let the mushrooms rest for 5 minutes before serving.
Golden and bubbly straight from the oven, these bites offer a satisfying contrast between the juicy mushroom and the rich, savory filling. The cream cheese ensures a luxuriously smooth texture, while the sausage provides a hearty kick. Serve them warm alongside a crisp green salad or as a standout item on your game-day spread.
Spicy Sausage and Egg Breakfast Muffins
Ditch the boring breakfast routine with these protein-packed muffins. They’re perfect for busy mornings when you need something hearty and portable. Spicy sausage and fluffy eggs bake together in a convenient handheld package.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Breakfast sausage (spicy) – ½ lb
– Eggs – 6 large
– Shredded cheddar cheese – 1 cup
– Milk – ¼ cup
– All-purpose flour – ½ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Cooking spray
Instructions
1. Preheat your oven to 375°F (190°C).
2. Spray a 6-cup standard muffin tin generously with cooking spray to prevent sticking.
3. Remove the breakfast sausage from its casing and crumble it into a skillet over medium-high heat.
4. Cook the sausage for 5-7 minutes, breaking it into small pieces with a spatula, until it is fully browned and no longer pink.
5. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease, which helps keep the muffins from becoming soggy.
6. In a large mixing bowl, crack the 6 large eggs and whisk them vigorously until the yolks and whites are fully combined and slightly frothy.
7. Add the ¼ cup of milk, ½ cup of all-purpose flour, 1 tsp of baking powder, ½ tsp of salt, and ¼ tsp of black pepper to the bowl with the eggs.
8. Whisk the mixture for about 1 minute until all the ingredients are smoothly incorporated and no lumps of flour remain.
9. Gently fold in the 1 cup of shredded cheddar cheese and the drained cooked sausage until they are evenly distributed throughout the batter.
10. Divide the batter evenly among the 6 prepared muffin cups, filling each about three-quarters full to allow room for rising.
11. Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
12. Let the muffins cool in the tin for 5 minutes before carefully removing them to a wire rack to cool completely, which helps them set and makes them easier to handle.
Muffins emerge with a tender, slightly crumbly texture that holds together well. The spicy sausage provides a savory kick balanced by the creamy, melted cheddar. For a fun twist, serve them warm with a dollop of salsa or avocado slices for added freshness.
Garlic Butter Sausage and Zucchini Noodles
Unwind after a long day with this quick, satisfying skillet meal that transforms simple ingredients into a flavorful dinner in under 30 minutes. Using zucchini noodles keeps it light while garlic butter sausage delivers rich, savory depth.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Italian sausage links – 1 lb
– Zucchini – 4 medium
– Unsalted butter – 4 tbsp
– Garlic – 4 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Grated Parmesan cheese – ½ cup
Instructions
1. Spiralize 4 medium zucchini into noodles using a spiralizer or julienne peeler.
2. Place zucchini noodles in a colander, sprinkle with ½ tsp salt, and let drain for 10 minutes to remove excess moisture.
3. Heat a large skillet over medium-high heat for 2 minutes until hot.
4. Add 1 lb Italian sausage links to the skillet and cook for 8-10 minutes, turning occasionally, until browned and internal temperature reaches 160°F.
5. Remove sausage from skillet, slice into ½-inch rounds, and set aside.
6. Reduce heat to medium and add 4 tbsp unsalted butter to the same skillet.
7. Mince 4 cloves garlic and add to melted butter, cooking for 1 minute until fragrant but not browned.
8. Pat zucchini noodles dry with paper towels to prevent sogginess.
9. Add zucchini noodles to the skillet and cook for 3-4 minutes, tossing constantly, until just tender but still crisp.
10. Return sliced sausage to the skillet and toss to combine with noodles.
11. Season mixture with remaining ½ tsp salt and ½ tsp black pepper.
12. Remove from heat and sprinkle with ½ cup grated Parmesan cheese, tossing until cheese melts slightly.
Zucchini noodles maintain a pleasant al dente bite against the juicy, garlic-infused sausage. The buttery Parmesan coating brings everything together for a comforting yet light dish. Try topping with red pepper flakes or serving alongside crusty bread to soak up the flavorful pan juices.
Keto Sausage and Pepper Sheet Pan Dinner
Effortless and satisfying, this keto-friendly sheet pan dinner delivers bold flavors with minimal cleanup. It’s perfect for busy weeknights when you need a hearty, low-carb meal on the table fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Italian sausage links – 1 lb
– Bell peppers – 2 large, sliced
– Onion – 1 medium, sliced
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Line a large sheet pan with parchment paper for easy cleanup.
3. Place the Italian sausage links on one side of the prepared sheet pan.
4. In a large bowl, toss the sliced bell peppers and onion with olive oil, garlic powder, salt, and black pepper until evenly coated.
5. Spread the vegetable mixture on the other side of the sheet pan in a single layer.
6. Roast in the preheated oven for 15 minutes.
7. Remove the pan from the oven and flip the sausage links with tongs.
8. Stir the vegetables to promote even browning.
9. Return the pan to the oven and roast for another 10 minutes, or until the sausage is cooked through with an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.
10. Let the sausage rest for 3 minutes before slicing.
11. Slice the sausage into rounds.
12. Serve the sliced sausage alongside the roasted peppers and onions.
Vibrant and savory, the caramelized peppers and onions pair perfectly with the juicy, seasoned sausage. For a creative twist, serve it over cauliflower rice or stuff the mixture into low-carb tortillas for a quick wrap.
Low-Carb Sausage and Cheese Fat Bombs
Holiday gatherings or busy weeknights call for satisfying snacks that won’t derail your diet. These savory fat bombs deliver rich flavor and keep you full with minimal carbs. They’re perfect for meal prep or a quick protein-packed bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground pork sausage – 1 lb
– Cream cheese – 8 oz
– Shredded cheddar cheese – 1 cup
– Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a skillet over medium-high heat, cook the ground pork sausage for 8-10 minutes until fully browned and crumbled, then drain any excess fat.
3. Transfer the cooked sausage to a large mixing bowl and let it cool for 5 minutes to prevent melting the cheese.
4. Add the cream cheese, shredded cheddar cheese, and garlic powder to the bowl with the sausage.
5. Mix all ingredients thoroughly with a spatula until well combined and the mixture holds together when pressed.
6. Using a tablespoon or cookie scoop, portion the mixture into 12 equal balls, rolling them firmly between your palms to compact them.
7. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 15-18 minutes until the edges are golden brown and the cheese is bubbly.
9. Remove from the oven and let the fat bombs cool on the baking sheet for 10 minutes to set before serving.
Cheesy and savory, these fat bombs have a firm exterior with a soft, melty center that bursts with sausage flavor. Serve them warm as a standalone snack or crumble them over a salad for added protein. For a spicy kick, mix in a pinch of cayenne pepper before baking.
Keto Sausage and Spinach Stuffed Chicken
Unbelievably simple yet packed with flavor, this keto-friendly chicken dish delivers a satisfying meal without the carbs. Using just a handful of ingredients, it transforms basic chicken breasts into a protein-packed dinner that feels indulgent but stays on track.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 4
– Italian sausage – ½ lb
– Fresh spinach – 2 cups
– Cream cheese – 4 oz
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat oven to 375°F.
2. Place chicken breasts on a cutting board and slice a pocket horizontally through each one, being careful not to cut all the way through.
3. In a skillet over medium-high heat, cook Italian sausage until browned, about 5-7 minutes, breaking it into small crumbles with a spatula.
4. Add fresh spinach to the skillet and cook until wilted, about 2 minutes, stirring constantly.
5. Remove skillet from heat and stir in cream cheese, garlic powder, salt, and black pepper until fully combined.
6. Stuff each chicken breast pocket with the sausage-spinach mixture, pressing it in firmly but not overfilling.
7. Heat olive oil in an oven-safe skillet over medium-high heat.
8. Sear chicken breasts for 2-3 minutes per side until golden brown.
9. Transfer skillet to the preheated oven and bake for 15-18 minutes, or until internal temperature reaches 165°F.
10. Remove from oven and let rest for 5 minutes before slicing.
11. Serve immediately.
The chicken emerges juicy with a crisp exterior, while the creamy filling offers a savory contrast. For a fresh twist, top with a squeeze of lemon or serve alongside roasted asparagus.
One-Pan Sausage and Brussels Sprouts
Perfect for busy weeknights, this one-pan sausage and Brussels sprouts dish delivers big flavor with minimal cleanup. Pairs beautifully with crusty bread or over mashed potatoes for a complete meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Italian sausage – 1 lb
– Brussels sprouts – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Trim the Brussels sprouts and cut them in half lengthwise.
3. Mince the garlic cloves finely.
4. Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
5. Add the Italian sausage to the skillet, breaking it into 1-inch chunks with a spatula.
6. Cook the sausage for 5–7 minutes, until browned on all sides, then remove it from the skillet and set aside.
7. Add the remaining 1 tbsp of olive oil to the same skillet.
8. Place the Brussels sprouts cut-side down in the skillet in a single layer—this helps them caramelize.
9. Cook the Brussels sprouts undisturbed for 4–5 minutes, until the cut sides are golden brown.
10. Stir in the minced garlic, salt, and black pepper, and cook for 1 more minute.
11. Return the browned sausage to the skillet, tossing everything to combine.
12. Transfer the skillet to the preheated oven and roast for 10–12 minutes, until the Brussels sprouts are tender when pierced with a fork.
13. Remove the skillet from the oven and let it rest for 2 minutes before serving.
Flavorful and satisfying, this dish features juicy sausage with crispy, caramelized Brussels sprouts. Serve it over creamy polenta or toss with cooked pasta for a hearty twist.
Keto Sausage Gravy over Cloud Bread
Unbelievably satisfying yet keto-friendly, this dish transforms breakfast classics. Cloud bread provides a light, fluffy base for rich, savory sausage gravy. It’s a comforting meal that fits low-carb lifestyles without sacrificing flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Eggs – 3 large
– Cream cheese – 3 oz
– Baking powder – ½ tsp
– Pork sausage – 1 lb
– Heavy cream – 1 cup
– Chicken broth – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 300°F and line a baking sheet with parchment paper.
2. Separate 3 large eggs, placing whites in a large bowl and yolks in a small bowl.
3. Beat egg whites with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
4. Mix 3 oz cream cheese and 3 egg yolks in a separate bowl until smooth, then fold in ½ tsp baking powder.
5. Gently fold yolk mixture into beaten egg whites until just combined, being careful not to deflate the whites.
6. Spoon batter into 4 mounds on the prepared baking sheet, shaping into rounds about ½-inch thick.
7. Bake at 300°F for 25 minutes until cloud bread is golden and firm to the touch, then cool on a wire rack.
8. While bread bakes, cook 1 lb pork sausage in a skillet over medium-high heat, breaking it into crumbles, for 8–10 minutes until browned.
9. Reduce heat to medium-low and stir in 1 cup heavy cream, ½ cup chicken broth, ½ tsp salt, and ¼ tsp black pepper.
10. Simmer gravy for 10 minutes, stirring occasionally, until thickened slightly—it will continue to thicken off heat.
11. Serve warm cloud bread topped generously with sausage gravy.
Serve this dish immediately for the best texture: the cloud bread stays soft and airy, while the gravy is creamy with a peppery kick from the sausage. Try it with a sprinkle of fresh herbs or alongside scrambled eggs for a hearty brunch.
Bacon-Wrapped Sausage Bites with Mustard Dip
Savor these bacon-wrapped sausage bites at your next gathering—they disappear fast. Crispy bacon encases juicy sausage for a perfect savory bite. The tangy mustard dip cuts through the richness.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Smoked sausage – 1 lb
– Bacon – 12 slices
– Dijon mustard – ½ cup
– Mayonnaise – ¼ cup
– Honey – 1 tbsp
– Paprika – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the smoked sausage into 1-inch rounds.
3. Cut each bacon slice in half crosswise.
4. Wrap each sausage round with a half-slice of bacon, securing it with a toothpick.
5. Arrange the wrapped bites on the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 20-25 minutes, flipping halfway through, until the bacon is crispy and browned.
7. While baking, combine Dijon mustard, mayonnaise, honey, and paprika in a small bowl.
8. Whisk the dip ingredients until smooth and well blended.
9. Transfer the baked bites to a paper towel-lined plate to drain excess grease.
10. Serve the bacon-wrapped sausage bites warm with the mustard dip on the side.
Enjoy the contrast of the crispy, salty bacon with the tender, smoky sausage. The creamy mustard dip adds a tangy sweetness that balances each bite perfectly. For a fun twist, skewer them on small sticks or serve over a bed of arugula for a fresh touch.
Keto Sausage and Egg Breakfast Casserole
Craving a hearty breakfast without the carbs? This keto casserole delivers protein-packed satisfaction with minimal prep. It’s perfect for meal prep or feeding a crowd on busy mornings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Breakfast sausage – 1 lb
– Eggs – 8 large
– Heavy cream – ½ cup
– Shredded cheddar cheese – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Brown 1 lb of breakfast sausage in a skillet over medium-high heat for 8-10 minutes, breaking it into crumbles with a spatula.
3. Drain the cooked sausage on a paper towel-lined plate to remove excess grease.
4. Whisk 8 large eggs, ½ cup of heavy cream, ½ tsp of salt, and ¼ tsp of black pepper in a large bowl until fully combined.
5. Stir 1 cup of shredded cheddar cheese and the drained sausage into the egg mixture.
6. Pour the mixture into a greased 9×13-inch baking dish.
7. Bake at 375°F for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let the casserole rest for 10 minutes before slicing. Tip: Resting allows it to firm up for cleaner cuts.
9. Serve warm. Tip: For extra flavor, top with hot sauce or avocado slices.
With its fluffy egg base and savory sausage, this casserole offers a rich, satisfying bite. The melted cheese adds a creamy texture that pairs well with a side of fresh greens. Try serving it with salsa for a zesty kick or freezing portions for quick weekday breakfasts.
Cheesy Sausage and Broccoli Bake
Nothing beats a cozy, one-pan dinner that comes together with minimal effort. Need a crowd-pleaser for busy weeknights? This cheesy sausage and broccoli bake delivers comfort in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Broccoli florets – 4 cups
– Italian sausage – 1 lb
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Heavy cream – 1 cup
– Shredded cheddar cheese – 2 cups
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
3. Remove 1 lb Italian sausage from its casing and add it to the skillet.
4. Cook the sausage for 5-7 minutes, breaking it into small crumbles with a spatula until no pink remains.
5. Add 4 cups broccoli florets to the skillet with the cooked sausage.
6. Season the mixture with 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder, stirring to combine.
7. Pour 1 cup heavy cream evenly over the sausage and broccoli.
8. Sprinkle 2 cups shredded cheddar cheese on top, covering the entire surface.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Remove the skillet from the oven and let it rest for 5 minutes before serving.
Just out of the oven, this bake boasts a creamy, velvety texture from the melted cheese and rich cream, perfectly complementing the savory sausage and tender-crisp broccoli. The flavors meld into a hearty, satisfying dish that’s ideal for serving straight from the skillet with crusty bread to soak up every last bit.
Keto Sausage and Kale Soup
Make this keto sausage and kale soup when you need a hearty, low-carb meal that comes together quickly. It’s packed with savory sausage and tender kale in a rich broth. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Italian sausage – 1 lb
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Heavy cream – ½ cup
– Kale – 4 cups, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Remove casings from 1 lb Italian sausage if using links. Crumble the sausage into a large pot over medium-high heat.
2. Cook sausage for 5–7 minutes, breaking it into small pieces with a spoon, until browned and no longer pink. Tip: Don’t drain the fat—it adds flavor to the soup.
3. Add 1 diced medium onion to the pot with the sausage. Cook for 3–4 minutes, stirring occasionally, until onion is softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth and bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 5 minutes to let flavors meld.
7. Add 4 cups chopped kale to the pot. Cook for 3–4 minutes, stirring occasionally, until kale is wilted and tender. Tip: Remove tough stems from kale before chopping for better texture.
8. Stir in ½ cup heavy cream and season with ½ tsp salt and ¼ tsp black pepper. Simmer for 2 more minutes to heat through. Tip: For a thicker soup, simmer uncovered for an extra 5 minutes.
9. Remove pot from heat and let soup sit for 2 minutes before serving.
Just ladle this soup into bowls while it’s hot. The broth is creamy and rich, with savory sausage bits and tender kale in every bite. Try topping it with grated Parmesan or a sprinkle of red pepper flakes for extra flavor.
Spicy Sausage Stuffed Bell Peppers
Ready for a hearty, flavor-packed meal that comes together with minimal fuss? These spicy sausage stuffed bell peppers deliver bold taste with straightforward prep. They’re perfect for a weeknight dinner or a casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Bell peppers – 4 large
– Spicy Italian sausage – 1 lb
– Cooked rice – 1 cup
– Tomato sauce – 1 cup
– Shredded mozzarella cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish.
4. Heat olive oil in a skillet over medium-high heat.
5. Add the spicy Italian sausage and cook for 5–7 minutes, breaking it into crumbles until browned.
6. Stir in the cooked rice, tomato sauce, and salt, mixing thoroughly for 1 minute.
7. Spoon the sausage mixture evenly into each bell pepper, packing it down lightly.
8. Top each pepper with shredded mozzarella cheese.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
11. Let the peppers rest for 5 minutes before serving.
Loaded with savory sausage and melty cheese, these peppers offer a satisfying contrast between the tender filling and crisp edges. For a creative twist, try drizzling with hot sauce or serving alongside a simple green salad to balance the richness.
Keto Sausage and Avocado Breakfast Bowl
Overwhelmed by complicated keto breakfasts? This sausage and avocado bowl delivers protein-packed satisfaction with minimal effort. Just grab a skillet and a few fresh ingredients—you’ll be eating in minutes.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Breakfast sausage – 8 oz
– Avocado – 1 large
– Eggs – 4
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat a large skillet over medium-high heat.
2. Add 1 tbsp olive oil to the skillet.
3. Place 8 oz breakfast sausage in the skillet, breaking it into small chunks with a spatula.
4. Cook sausage for 5–7 minutes, stirring occasionally, until browned and no longer pink.
5. While sausage cooks, crack 4 eggs into a bowl and whisk with ½ tsp salt and ¼ tsp black pepper.
6. Push cooked sausage to one side of the skillet, reducing heat to medium.
7. Pour whisked eggs into the empty side of the skillet.
8. Scramble eggs for 2–3 minutes, stirring constantly, until fluffy and fully set.
9. Halve 1 large avocado, remove the pit, and slice the flesh into cubes.
10. Divide sausage and eggs evenly between two bowls.
11. Top each bowl with avocado cubes.
Simple, savory, and satisfying—the creamy avocado balances the hearty sausage, while fluffy eggs tie it all together. For a spicy kick, sprinkle with red pepper flakes before serving.
Garlic Parmesan Sausage Meatballs
Garlic Parmesan Sausage Meatballs deliver bold flavor with minimal effort. Ground sausage, garlic, and Parmesan cheese combine for a savory bite that’s perfect for weeknights or entertaining. They’re baked until golden and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– Ground Italian sausage – 1 lb
– Garlic – 3 cloves
– Grated Parmesan cheese – ½ cup
– Panko breadcrumbs – ¼ cup
– Egg – 1
– Olive oil – 1 tbsp
Instructions
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Mince the garlic cloves finely.
4. In a large bowl, combine the ground sausage, minced garlic, Parmesan cheese, panko breadcrumbs, and egg.
5. Mix the ingredients with your hands until just combined—overmixing can make the meatballs tough.
6. Shape the mixture into 1-inch meatballs, about 20 total.
7. Place the meatballs on the prepared baking sheet, spacing them 1 inch apart.
8. Drizzle the olive oil evenly over the meatballs.
9. Bake at 400°F for 18 minutes, or until the internal temperature reaches 165°F and the exteriors are golden brown.
10. Let the meatballs rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Dense and juicy, these meatballs have a crispy exterior from the Parmesan and breadcrumbs. Their garlicky, savory flavor pairs well with pasta, marinara sauce, or as an appetizer with toothpicks. For a twist, serve them over creamy polenta or tucked into a sub roll with melted mozzarella.
Keto Sausage and Cream Cheese Dip
A creamy, savory dip that’s perfect for keto gatherings or a quick snack. This sausage and cream cheese blend comes together in minutes with minimal ingredients. Serve it warm with your favorite low-carb dippers for a satisfying treat.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Ground pork sausage – 1 lb
– Cream cheese – 8 oz
– Heavy cream – ½ cup
– Shredded cheddar cheese – 1 cup
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Brown the ground pork sausage in a skillet over medium-high heat for 8–10 minutes, breaking it into crumbles with a spatula until no pink remains.
3. Drain any excess grease from the skillet.
4. Reduce the heat to low and add the cream cheese to the skillet, stirring constantly until fully melted and combined with the sausage, about 2–3 minutes.
5. Pour in the heavy cream and stir until the mixture is smooth.
6. Add the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper, stirring until everything is evenly incorporated.
7. Transfer the mixture to a baking dish and spread it into an even layer.
8. Bake in the preheated oven for 15–20 minutes, or until the dip is bubbly and lightly golden on top.
9. Remove from the oven and let it cool for 5 minutes before serving.
The dip emerges creamy with a rich, savory flavor from the sausage and spices, and a slight crisp on top from baking. For a creative twist, spoon it over roasted cauliflower or use it as a filling for low-carb wraps. It’s best enjoyed warm, straight from the oven.
Low-Carb Sausage and Cauliflower Hash
Craving a hearty breakfast without the carb crash? This low-carb sausage and cauliflower hash delivers savory satisfaction. It’s quick, filling, and perfect for meal prep.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Ground pork sausage – 1 lb
– Cauliflower – 1 medium head, riced (about 4 cups)
– Onion – 1 medium, diced
– Olive oil – 2 tbsp
– Paprika – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground pork sausage and cook for 5–7 minutes, breaking it into crumbles with a spatula until browned.
3. Remove sausage from skillet and set aside, leaving drippings in the pan.
4. Add diced onion to the skillet and sauté for 3–4 minutes until translucent.
5. Stir in riced cauliflower, paprika, salt, and black pepper.
6. Cook the cauliflower mixture for 8–10 minutes, stirring occasionally, until tender and lightly browned.
7. Return cooked sausage to the skillet and mix thoroughly.
8. Cook everything together for 2–3 more minutes to blend flavors.
9. Serve immediately.
A satisfyingly savory dish with tender cauliflower and crispy sausage crumbles. The paprika adds a subtle smokiness that pairs well with fried eggs on top. Try it wrapped in lettuce leaves for a low-carb breakfast taco.
Keto Sausage and Mozzarella Stuffed Peppers
A satisfying low-carb dinner that comes together quickly. These stuffed peppers deliver protein-packed flavor without the carbs. Perfect for meal prep or a weeknight family meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Bell peppers – 4 large
– Italian sausage – 1 lb
– Mozzarella cheese – 1 cup shredded
– Marinara sauce – ½ cup
– Olive oil – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 400°F.
2. Slice bell peppers in half lengthwise and remove seeds and membranes.
3. Brush pepper halves with olive oil inside and out.
4. Place peppers cut-side up on a baking sheet.
5. In a skillet over medium-high heat, cook Italian sausage until browned, breaking it into small pieces, about 8 minutes.
6. Drain excess fat from the skillet.
7. Stir in marinara sauce, garlic powder, onion powder, salt, and black pepper.
8. Cook for 2 minutes until heated through.
9. Divide sausage mixture evenly among pepper halves.
10. Top each pepper with shredded mozzarella cheese.
11. Bake at 400°F for 20-25 minutes until peppers are tender and cheese is golden brown.
12. Let rest for 5 minutes before serving.
The peppers become tender while keeping a slight bite, contrasting with the juicy sausage filling. That melted mozzarella creates a deliciously gooey top layer. Try serving them over cauliflower rice or with a crisp side salad for a complete meal.
