Keto, Low Carb, Gluten Free & Dairy Free!!!
Going Keto doesn’t have to mean giving up some of your favorite dishes. I used to eat Sausage & Peppers pre-Keto and I didn’t want to just give that up!! So, I have adapted my old recipe to make it more Keto- Friendly (no wine in this here Keto version).
Nutrition information will vary depending on what brands of sauce you use and the size of your veggies. However, here is a general break down of the nutrition info (for 10 servings):
Calories: 430, Carbs: 7.7 grams, Dietary Fiber: 2.4 grams, Net Carbs: 5.3 grams, Fat: 16 grams, Protein: 3 grams.
Keto Sausage & Peppers by Noreen’s Keto Kitchen
This is a great dish to make ahead of time for a Pot Luck Dinner, BBQ, or tailgate/game day festivities!!!
This recipe can easily be cut in half to feed less people or doubled to feed more. We always want leftovers of this, so I make as much of it as humanly possible.
- 15 minutes
- 40 minutes
- 10-12 Servings
- 14 Italian Sausage Links or 2-3 lbs (sweet, hot, or a couple of each)
- 2 Tablespoons of Extra Virgin Olive Oil or Avocado oil
- 2 Green Bell Peppers, medium size, sliced into 2 to 3 inch long strips
- 2 Red Bell Peppers, medium size, sliced into 2 to 3 inch long strips
- 5 Garlic Cloves, crushed ( I like alot of garlic, but feel free to use less if you are a vampire)
- 1 Medium Yellow Onion, sliced into thin strips
- 2.5 cups of no sugar added tomato sauce (I use the can of Tuttorosso Tomato Sauce, pictured below)
- 1 Tablespoon of Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional)
- Pink Himalayan Sea Salt to taste
Brown the Italian Sausages:
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. You want a gentle, slow browning. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
** The sausages do NOT have to be cooked all the way through at this point; they will go back into the dish to finish cooking later.
Sauté the Onions, Peppers, Garlic:
In the same pan you used to brown the sausages; increase the heat to medium-high, being careful that the olive oil doesn’t start to smoke. Add the onions and peppers. Toss so they get coated with the oil/pan drippings. Cook for about 5-7 minutes, making sure to scrape all the tasty blackened bits from the bottom of the pan.
Once the onions and peppers soften, season with Pink Sea Salt. Once you get some color on the onions and peppers, add the garlic and cook for 1-2 more minutes.
Add Tomato Sauce, Seasonings, & Sausages:
Add the tomato sauce, oregano and red pepper flakes and mix well to combine.
Add the Italian sausages back into the pan. ( I like to cut my sausage into bite size pieces but you can do whatever you like here; leave em’ whole, cut in half, bite size, etc.)
Bring the pan to a simmer then reduce the heat to low.
Cover and gently simmer until the peppers and onions are soft and the sausages are cooked all the way through, usually about 15-20 minutes.
This dish will keep in the fridge for several days. I find the longer it sits the better it gets; as the flavors really start to meld together.
Serve on a Fathead roll, over cauliflower rice or Zucchini noodles. Or my favorite way to eat it: by itself straight out of a bowl!
If serving to NON-KETO friends or family, you can serve over polenta, pasta, or loaded up on a nice quality roll.