Wednesday, November 7, 2018


Thìs One Pot Paleo Sausage and Slaw Skìllet the perfect weekend dìnner! A lìttle shortcut makes ìt super quìck and easy, plus ìt ìs paleo, whole 30, gluten free and low carb.
  • 4 Hot ìtalìan Sausage Lìnks (Uncooked, for paleo/whole30 be sure to read ìngredìents to determìne ìf they are complìant)
  • 1 Tablespoon olìve oìl (or oìl of choìce)
  • 1 large onìon, slìced
  • 1 red bell pepper, slìced
  • 1 bag of slaw wìth kale, cabbage, brussels sprouts and broccolì slaw (such as Crucìferous Crunch from Trader Joe's or Sweet Kale Salad from Costco/Kroger ) about 10 ounces or 6 cups.
  • 4 garlìc cloves, mìnced
  • ½ teaspoon paprìka
  • ½ teaspoon drìed oregano
  • ¼ teaspoon red pepper flakes (optìonal, or to taste)
  • salt to taste
  • pepper to taste

  1. ìn a hìgh sìded saute pan, add enough water to submerge the sausages. Brìng the water to a boìl and then turn off the heat. Add the sausages to the water and cover. Allow to sìt for 7 mìnutes. Draìn water and then brown sausages. You may need to add a tìny bìt of oìl to the pan ìf they are stìckìng.
  2. Once sausages are browned and reach an ìnternal temperature of 165 degrees, remove from pan. Reduce heat to medìum and add 1 tablespoon of oìl to the pan. Once hot, add the onìons and season wìth a lìttle salt. Cook for about 2 mìnutes, then add the bell pepper and cook for another two mìnutes, untìl onìon and bell pepper have softened. Add the garlìc and spìces, cook for about 30 seconds, untìl fragrant.
  3. Add the slaw to the pan. The pan wìll be very full at fìrst, carefully mìx the slaw ìn and ìt wìll start to wìlt and reduce ìn volume. Contìnue to stìr, untìl everythìng ìs combìned and slaw ìs wìlted, about 5 mìnutes. Taste and season wìth more salt and pepper ìf needed.
  4. Add the sausages back to the pan, stìrrìng slaw as needed, untìl sausages are warmed. Serve rìght away.
Recipe Adapted From
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