Low Carb Sausage and Mash with Balsamic Onion Gravy Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.9/5
(1025 reviews)
Low Carb Sausage and Mash with Balsamic Onion Gravy
Zylo Recipes

Description

Imagine a comforting dish, perfect for chilly evenings, where savory pork sausages mingle with the sweetness of red onions. This delightful creation begins with browning the sausages to a perfect golden hue, their rich aroma filling your kitchen. The red onions, softened in olive oil, contribute a gentle sweetness that balances the savory notes beautifully.

A splash of balsamic vinegar introduces a tangy depth, while a touch of sweetener enhances the overall flavor profile, creating a symphony of tastes that dance on your palate. The addition of cauliflower florets brings a delightful textural contrast, their subtle earthiness complementing the other ingredients. Simmered in chicken stock, the cauliflower becomes tender, absorbing the flavors of the sausages, onions, and balsamic vinegar, creating a harmonious blend of tastes.

The stock itself transforms into a luscious gravy, coating each element of the dish in a velvety embrace. For those seeking a richer, more decadent gravy, a touch of thickening agent can be added. This helps to create a luxurious consistency, clinging to the sausages and vegetables, ensuring every bite is bursting with flavor.

Alternatively, the stock can be gently simmered for a longer period, allowing it to reduce and intensify, creating a natural thickness and concentrating the savory essence of the dish. This method requires patience but rewards you with a depth of flavor that is truly remarkable. Whether you choose to use a thickening agent or simply allow the stock to reduce naturally, the result is a hearty and satisfying meal that is sure to warm you from the inside out.

The combination of savory sausages, sweet red onions, tangy balsamic vinegar, and tender cauliflower creates a culinary experience that is both comforting and sophisticated. This dish is a celebration of simple ingredients transformed into something truly special, a testament to the power of good food to bring joy and warmth to your table. Serve it with a side of your favorite greens or a dollop of creamy mashed potatoes for a complete and unforgettable meal.

Preparation Time

Prep Time
20 min
Cook Time
35 min
Total Time
55 min

Nutrition Information

Per 1 serving serving
C
Calories
550 Kcal

C
Carbs
25 g
Fi
Fiber
5 g
Sugar
8 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 120 mg
Sodium 800 mg
Potassium 700 mg
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Ingredients

    1.
    Breakfast sausage
    Breakfast sausage
    4 link - each 0.7 ounce
    2.
    Cauliflower
    Cauliflower
    1 small - head - 4" diameter
    3.
    Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
    4.
    Maple Flavored Syrup
    Maple Flavored Syrup
    1 tsp
    5.
    Balsamic vinegar
    Balsamic vinegar
    1 tbsp
    6.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    7.
    Xantham Gum Gluten Free
    Xantham Gum Gluten Free
    1 tsp
    8.
    Chicken broth, bouillon or consomme, homemade
    Chicken broth, bouillon or consomme, homemade
    0.75 cup
    9.
    Red onion
    Red onion
    0.5 medium - 2 1/2" diameter
    10.
    Salt, sea salt
    Salt, sea salt
    0.5 tsp
    11.
    Black pepper
    Black pepper
    0.13 tsp

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit. Line a shallow oven tray with foil. Arrange the sausages across the shallow oven tray. Transfer to the oven and bake for 15-18 minutes or until completely cooked through.
    2.
    While the sausages are cooking, dice the cauliflower into florets and add to a large saucepan of boiling water. Reduce to a simmer. Cook for 8-10 minutes or until the cauliflower is tender and soft enough to mash.
    3.
    While the cauliflower is cooking, thinly slice the onion. Heat a tablespoon of olive oil in a skillet over a low/medium heat. Add the onion to the skillet. Cook the onion gently in the oil for 10-15 minutes until very soft.
    4.
    Drain the cauliflower completely and set aside to steam dry. Add the butter to the saucepan with the hot cauliflower. Season with salt and pepper. Mash the cauliflower until smooth. If preferred, you may blend the mash to get a puree consistency.
    5.
    After the onion has softened, add the syrup and balsamic vinegar to the skillet. Stir well to combine. Increase the heat a little so that it starts to bubble. Continue to cook gently for 5-7 minutes more until golden and caramelized, stirring occasionally.
    6.
    Add the cooked sausages to the skillet with the caramelized onions. Stir well to coat. Add the stock and bring to a boil. Reduce to a simmer for 5 minutes, then add the xantham gum. Stir well to thicken the gravy, heating the gum through.
    7.
    Serve the buttery cauliflower mash. Arrange the sausages on top of the mash and pour over the balsamic onion gravy. Serve hot.