20 Delicious Keto Sausage Recipes for Low-Carb Lovers

Are you on the hunt for mouthwatering keto sausage recipes that won’t derail your low-carb lifestyle? Look no further! Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, we’ve got you covered. Dive into our roundup of 20 Delicious Keto Sausage Recipes that promise to satisfy your taste buds while keeping carbs in check. Let’s get cooking!

Keto Sausage and Cheese Stuffed Mushrooms

Transform your snack game with these bite-sized bombs of flavor—perfect for keto warriors and cheese lovers alike.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup Italian sausage, cooked and crumbled
• 1/4 cup cream cheese, softened
• 1/4 cup sharp cheddar cheese, finely grated
• 1 tbsp clarified butter
• 1 tsp garlic, minced
• 1/4 tsp sea salt
• 1/8 tsp black pepper, freshly ground
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt clarified butter and sauté minced garlic until fragrant, about 30 seconds.
3. Add reserved mushroom stems, chopped, and cook until softened, approximately 3 minutes.
4. Combine cooked sausage, sautéed stems and garlic, cream cheese, cheddar, salt, and pepper in a bowl. Mix until uniform.
5. Stuff each mushroom cap generously with the sausage-cheese mixture, mounding slightly.
6. Arrange stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and mushrooms are tender.
7. Garnish with fresh parsley before serving.

Offer these golden delights straight from the oven for a crispy top and juicy interior. Pair with a spicy aioli for an extra kick or serve atop a bed of arugula for a fancy appetizer plate.

Low-Carb Sausage and Cauliflower Rice Skillet

Yield to your cravings with this **Low-Carb Sausage and Cauliflower Rice Skillet**—a dish that **packs flavor** without the guilt. **Quick to whip up**, it’s your weeknight hero.

Ingredients

• 1 tbsp extra-virgin olive oil
• 12 oz pasture-raised pork sausage, casings removed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium head cauliflower, riced (about 4 cups)
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chicken bone broth
• 2 tbsp fresh parsley, chopped

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. **Add** sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
3. **Stir in** onion and garlic. Cook until translucent, about 3 minutes.
4. **Mix in** cauliflower rice, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. **Pour in** chicken broth. Cover and simmer for 3 minutes to soften the cauliflower.
6. **Remove** from heat. **Garnish** with fresh parsley before serving.

Every bite offers a **savory punch** from the sausage, balanced by the **light, fluffy texture** of cauliflower rice. **Serve it straight from the skillet** for a rustic touch or top with a fried egg for extra protein.

Keto Sausage Breakfast Muffins

Absolutely nobody has time for a complicated breakfast, but these Keto Sausage Breakfast Muffins? **Game-changer.** Packed with protein and zero guilt, they’re your new morning bestie.

Ingredients

• 1 cup almond flour, finely sifted
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp xanthan gum
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/4 cup unsweetened almond milk
• 1 cup cooked breakfast sausage, crumbled
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup green onions, finely chopped

Instructions

1. Preheat your oven to 350°F (177°C) and grease a 12-cup muffin tin with clarified butter.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, sea salt, and xanthan gum until fully combined.
3. Add the lightly beaten eggs, melted clarified butter, and almond milk to the dry ingredients. Stir until a smooth batter forms. Tip: Don’t overmix to keep the muffins tender.
4. Fold in the crumbled breakfast sausage, grated sharp cheddar cheese, and finely chopped green onions until evenly distributed.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use an ice cream scoop for even portions.
6. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through for even baking.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Ready to devour? These muffins boast a **fluffy interior** with a **savory, cheesy crunch** from the sausage and cheddar. Serve them warm with a dollop of avocado crema for an extra kick.

Spicy Sausage and Zucchini Noodles

Zesty and zippy, this dish turns up the heat with a kick of spice and a twist of health. **Toss** your forks aside—these zucchini noodles are your new best friend.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt, to season

Instructions

1. **Heat** a large skillet over medium-high heat. Add 1 tbsp olive oil.
2. **Add** sausage to the skillet. **Break** it apart with a wooden spoon. Cook until browned, about 5 minutes.
3. **Transfer** cooked sausage to a plate. **Drain** excess fat, leaving 1 tbsp in the skillet.
4. **Add** remaining olive oil, garlic, and red pepper flakes to the skillet. **Sauté** for 30 seconds until fragrant.
5. **Toss** in zucchini noodles. **Cook** for 2-3 minutes, just until tender. Tip: Overcooking leads to soggy noodles.
6. **Return** sausage to the skillet. **Stir** to combine. Heat through for 1 minute.
7. **Season** with salt. **Sprinkle** Parmesan cheese on top before serving. Tip: Freshly grated Parmesan melts better.

Outrageously flavorful, the spicy sausage pairs perfectly with the mild zucchini. **Serve** it in a bowl for a cozy meal or plate it up fancy for guests. Either way, it’s a win.

Creamy Sausage and Spinach Soup

Absolutely no one turns down a bowl of this creamy, dreamy sausage and spinach soup—**bold flavors**, **rich textures**, and **done in 30**.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 4 cups chicken stock, low-sodium
• 1 cup heavy cream
• 4 cups fresh spinach, roughly chopped
• 1/2 tsp crushed red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt, to precise taste

Instructions

1. **Heat** olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. **Add** sausage, breaking it apart with a wooden spoon. Cook until browned, 5-6 minutes. Tip: Render the fat slowly for maximum flavor.
3. **Stir** in onion and garlic. Sauté until translucent, 3-4 minutes.
4. **Pour** in chicken stock, scraping the bottom to release any browned bits. Bring to a boil, then reduce to a simmer for 10 minutes.
5. **Whisk** in heavy cream and red pepper flakes. Simmer for another 5 minutes to thicken slightly. Tip: Don’t let it boil—cream can separate.
6. **Fold** in spinach until just wilted, about 1 minute. Tip: Add spinach in batches if your pot is small.
7. **Remove** from heat. Stir in Parmesan until melted. Season with salt precisely.

Now, the soup’s **velvety base** cradles the **spicy sausage** and **tender spinach**—**top with extra Parmesan** or serve with crusty bread for dipping.

Keto Sausage and Pepperoni Pizza Casserole

Craving pizza but keeping it keto? This sausage and pepperoni pizza casserole delivers all the flavors without the carbs. Layer up, bake, and dig into a dish that’s as easy as it is delicious.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup pepperoni slices, quartered
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 tbsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter.
2. In a skillet over medium heat, cook the Italian sausage until browned, about 8 minutes. Drain excess fat.
3. Layer half the mozzarella cheese at the bottom of the baking dish. Top with cooked sausage and pepperoni.
4. In a bowl, whisk together heavy cream, melted butter, garlic powder, oregano, and red pepper flakes. Pour evenly over the sausage and pepperoni.
5. Sprinkle remaining mozzarella and Parmesan cheese on top.
6. Bake for 20 minutes, or until cheese is bubbly and golden.
7. Let stand for 5 minutes before serving. Garnish with fresh basil.

The casserole emerges with a crispy cheese top, a gooey middle, and a spicy kick. Serve with a side of marinara for dipping or atop a bed of arugula for a fresh contrast.

Sausage and Egg Breakfast Bowl

Zesty mornings call for a breakfast that packs a punch—this Sausage and Egg Breakfast Bowl is your ticket to a flavor-packed start. Crispy, savory, and utterly satisfying, it’s a one-bowl wonder that’ll keep you fueled.

Ingredients

• 1 tbsp clarified butter
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 lb ground breakfast sausage, preferably maple-flavored
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp chopped fresh chives

Instructions

1. Heat clarified butter in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion and red bell pepper to the skillet. Sauté until softened, about 3 minutes, stirring occasionally.
3. Crumble ground breakfast sausage into the skillet. Cook until browned and no pink remains, about 5 minutes, breaking it apart with a spatula.
4. Push the sausage mixture to one side of the skillet. Pour lightly beaten eggs into the other side. Scramble the eggs until just set, about 2 minutes, then mix with the sausage.
5. Sprinkle smoked paprika, sea salt, and freshly ground black pepper over the mixture. Stir to combine.
6. Remove skillet from heat. Top with shredded sharp cheddar cheese and let melt slightly, about 1 minute.
7. Garnish with chopped fresh chives before serving.

Creamy eggs meld with the smoky sausage and sharp cheese for a dish that’s both hearty and refined. Serve it straight from the skillet for a rustic touch, or plate it with avocado slices for extra creaminess.

Keto Sausage Stuffed Bell Peppers

Bold flavors meet low-carb goodness in these keto sausage stuffed bell peppers—perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 lb Italian sausage, casings removed
• 1 cup cauliflower rice
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in cauliflower rice, garlic powder, smoked paprika, and salt. Cook for 3 minutes, until cauliflower is tender.
4. Remove skillet from heat. Stir in heavy cream and half of the Parmesan cheese until well combined.
5. Arrange bell pepper halves in a baking dish. Spoon sausage mixture evenly into each pepper half.
6. Sprinkle remaining Parmesan cheese over the stuffed peppers.
7. Bake for 25 minutes, or until peppers are tender and cheese is golden brown.
8. Let cool for 5 minutes before serving.

Perfectly tender bell peppers cradle a rich, savory filling with a hint of smokiness. Serve atop a bed of fresh arugula for a colorful, nutrient-packed meal.

Cheesy Sausage and Broccoli Bake

Packed with flavor and ready in a flash, this dish turns simple ingredients into a showstopper. Perfect for busy weeknights or lazy weekends, it’s a crowd-pleaser every time.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups broccoli florets, blanched
• 1 1/2 cups heavy cream
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt, to precise taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with clarified butter.
2. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes, breaking it into crumbles.
3. Blanch the broccoli florets in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Tip: This preserves the vibrant green color and crisp texture.
4. In the same skillet, reduce heat to low and add heavy cream, garlic powder, and smoked paprika. Simmer for 3 minutes until slightly thickened.
5. Layer the sausage and broccoli in the prepared baking dish, pour the cream mixture over, and top with cheddar and Parmesan cheeses.
6. Bake for 20 minutes or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let stand for 5 minutes before serving. Tip: This allows the bake to set, making it easier to slice.

Serve this bake straight from the oven for a melty, cheesy experience. The broccoli adds a fresh crunch, balancing the rich, smoky flavors of the sausage and cream. Try pairing with a crisp salad or crusty bread for a complete meal.

Sausage and Avocado Salad with Lime Dressing

Outshine your usual salad game with this zesty, protein-packed bowl that’s as vibrant as your summer playlist. Bold flavors and creamy textures collide for a dish that’s Instagram-ready in minutes.

Ingredients

• 1 lb smoked andouille sausage, sliced into 1/2-inch rounds
• 2 ripe Hass avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro leaves, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime zest
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat. Add the andouille sausage rounds and cook for 3-4 minutes per side, until deeply browned and crispy. Transfer to a paper towel-lined plate to drain.
2. In a large mixing bowl, gently combine the diced avocados, halved cherry tomatoes, sliced red onion, and chopped cilantro.
3. In a small bowl, whisk together the extra-virgin olive oil, lime zest, lime juice, honey, kosher salt, and black pepper until emulsified.
4. Pour the lime dressing over the avocado mixture and toss lightly to coat, being careful not to mash the avocados.
5. Add the crispy sausage rounds to the salad and give it one final gentle toss to distribute evenly.
6. Tip: For an extra crunch, serve the salad over a bed of butter lettuce or with a side of toasted sourdough.
7. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld beautifully.
8. Tip: If you’re not a fan of spicy, swap the andouille for a milder smoked sausage like kielbasa.

Yield a salad that’s a symphony of textures—creamy avocado, juicy tomatoes, and that irresistible crispy sausage. The lime dressing ties it all together with a bright, tangy punch that’ll have you craving seconds. Try it as a hearty lunch or a standout side at your next BBQ.

Keto Sausage and Kale Soup

Make your weeknights effortless with this Keto Sausage and Kale Soup—packed with flavor, low on carbs, and ready in under 30 minutes.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 6 cups chicken bone broth
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup heavy cream
• 1/2 tsp crushed red pepper flakes
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Tip: Render the fat slowly for maximum flavor.
4. Stir in diced onion and minced garlic, sautéing until translucent, about 3 minutes.
5. Pour in chicken bone broth, scraping the bottom to release any browned bits.
6. Bring to a boil, then reduce heat to a simmer for 10 minutes.
7. Tip: Simmering melds the flavors beautifully.
8. Add chopped kale, stirring until wilted, about 2 minutes.
9. Stir in heavy cream and crushed red pepper flakes, heating through for 2 minutes.
10. Season with sea salt and freshly ground black pepper to taste.
11. Tip: Adjust seasoning at the end for a balanced dish.

Hearty and rich, this soup boasts a creamy texture with a spicy kick. Serve with a sprinkle of Parmesan or a side of almond flour bread for dipping.

Sausage and Cheese Fat Bombs

Elevate your snack game with these irresistible Sausage and Cheese Fat Bombs—**packed** with flavor, **loaded** with texture, and **perfect** for any time cravings hit.

Ingredients

• 1 cup finely ground pork sausage, cooked and drained
• 1/2 cup cream cheese, softened
• 1/4 cup sharp cheddar cheese, finely grated
• 1 tbsp unsalted butter, clarified
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Sea salt, to taste

Instructions

1. In a medium mixing bowl, **combine** the cooked pork sausage, softened cream cheese, and grated cheddar cheese until evenly mixed.
2. **Sprinkle** in the smoked paprika, garlic powder, onion powder, and a pinch of sea salt. **Mix** thoroughly to incorporate all spices.
3. **Melt** the clarified butter in a small saucepan over low heat, then **drizzle** it into the sausage mixture, stirring to combine.
4. **Chill** the mixture in the refrigerator for 30 minutes to firm up, making it easier to handle.
5. **Roll** the chilled mixture into 1-inch balls, placing them on a parchment-lined tray. **Freeze** for 15 minutes to set.
6. **Serve** immediately or store in an airtight container in the fridge for up to 3 days.

**Tip:** For a smoother texture, ensure the cream cheese is fully softened before mixing. **Tip:** Clarified butter adds a richer flavor without burning. **Tip:** Freezing the balls before serving helps them hold their shape better.

Flavor-packed and satisfying, these fat bombs boast a creamy interior with a slight crunch from the sausage. **Try** serving them atop a crisp lettuce leaf for a refreshing contrast or alongside a bold mustard dip for an extra kick.

Keto Sausage and Egg Breakfast Sandwich

Perfect for those rushed mornings, this keto sausage and egg breakfast sandwich packs a protein punch without the carbs. Grab your skillet—let’s get crackin’.

Ingredients

• 2 tbsp clarified butter
• 1/2 cup sharp cheddar cheese, shredded
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 keto-friendly sausage patties
• 1 tbsp avocado oil
• 2 slices keto bread, toasted

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp clarified butter, swirling to coat the pan evenly.
2. Pour the lightly beaten eggs into the skillet, seasoning with sea salt and black pepper. Cook for 2 minutes, then sprinkle shredded cheddar cheese on top. Cover and cook for an additional 1 minute, or until the cheese is melted and the eggs are set.
3. In a separate skillet, heat avocado oil over medium-high heat. Add the keto-friendly sausage patties and cook for 3 minutes per side, or until golden brown and cooked through.
4. Toast the keto bread slices until golden and crisp, about 1-2 minutes per side.
5. Assemble the sandwich by placing the cheesy eggs on one slice of toasted keto bread, topping with the sausage patties, and finishing with the second slice of bread.

Light, fluffy eggs meet crispy, savory sausage in this low-carb delight. Serve it with a side of avocado slices for an extra creamy texture.

Sausage and Green Bean Stir-Fry

Fire up your wok for this lightning-fast Sausage and Green Bean Stir-Fry that’s **packed** with flavor and ready in minutes. **Perfect** for weeknights when you’re craving something hearty but healthy.

Ingredients

• 1 tbsp cold-pressed sesame oil
• 1 lb pasture-raised pork sausage, casings removed
• 1 lb haricots verts, trimmed
• 3 cloves garlic, microplaned
• 1 tbsp freshly grated ginger
• 2 tbsp tamari
• 1 tbsp raw honey
• 1 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions

1. Heat sesame oil in a wok over **high heat** until shimmering, about 1 minute.
2. Add sausage, breaking it apart with a wooden spoon. Cook until **browned and crispy**, 5-6 minutes.
3. Toss in haricots verts, stirring frequently until **bright green and tender-crisp**, 3-4 minutes.
4. Push ingredients to the side, add garlic and ginger to the center. Sauté until **fragrant**, 30 seconds.
5. Combine tamari, honey, and red pepper flakes in a small bowl. Pour over stir-fry, tossing to coat evenly.
6. Remove from heat, sprinkle with sesame seeds. Serve immediately over steamed jasmine rice.

Kick up the crunch with extra beans for a veggie-forward twist. The **caramelized edges** on the sausage pair **magically** with the sweet-spicy glaze. Try it **stuffed** into lettuce wraps for a low-carb option.

Keto Sausage and Cream Cheese Dip

Jumpstart your snack game with this Keto Sausage and Cream Cheese Dip—creamy, spicy, and utterly addictive. Perfect for game day or a cozy night in, this dip is a crowd-pleaser that’s as easy to make as it is to devour.

Ingredients

• 1 lb ground pork sausage, preferably spicy
• 8 oz full-fat cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 cup shredded cheddar cheese
• 2 tbsp unsalted butter
• 1/4 cup finely chopped green onions

Instructions

1. Preheat a large skillet over medium heat. Add the ground pork sausage, breaking it apart with a spatula. Cook until fully browned, about 5-7 minutes. Drain excess fat.
2. Reduce heat to low. Add the unsalted butter, cream cheese, sour cream, and heavy cream to the skillet. Stir continuously until the mixture is smooth and fully combined, about 3 minutes.
3. Incorporate the garlic powder, onion powder, and cayenne pepper. Stir to evenly distribute the spices throughout the dip.
4. Gradually add the shredded cheddar cheese, stirring until melted and the dip is uniformly creamy, about 2 minutes.
5. Garnish with finely chopped green onions before serving. For an extra kick, a dash of hot sauce can be stirred in at this stage.

Lusciously creamy with a hint of spice, this dip pairs perfectly with keto-friendly veggies or pork rinds for crunch. The melted cheese pulls beautifully, making every bite as satisfying as the last.

Sausage and Cabbage Skillet

Packed with flavor and ready in a flash, this sausage and cabbage skillet is your weeknight hero. **Sizzle** your way to a dish that’s as hearty as it is healthy.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 tbsp extra-virgin olive oil
• 1 medium head green cabbage, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• 1/4 cup apple cider vinegar
• Salt and freshly ground black pepper, to season

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. **Add** sausage rounds to the skillet, cooking until browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. **Reduce** heat to medium and add onion to the skillet, sautéing until translucent, about 5 minutes.
4. **Stir** in garlic and caraway seeds, cooking until fragrant, 30 seconds.
5. **Add** cabbage to the skillet, tossing to combine. Cook until cabbage begins to wilt, 5 minutes.
6. **Sprinkle** smoked paprika over the cabbage, then pour in apple cider vinegar. Stir to deglaze the pan.
7. **Return** sausage to the skillet, mixing well. Season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally.
8. **Tip:** For a crispy finish, remove the lid for the last 2 minutes of cooking.
9. **Tip:** Toast the caraway seeds in a dry pan before adding for an extra layer of flavor.
10. **Tip:** Serve with a dollop of sour cream to balance the acidity of the vinegar.

Wondering about the final touch? The cabbage turns silky, hugging the smoky sausage with a tangy kick. **Plate** it over mashed potatoes or alongside crusty bread to soak up every last drop.

Keto Sausage and Mozzarella Stuffed Chicken

Dive into a dish that’s **bold, cheesy, and unapologetically keto**. This stuffed chicken packs a punch with juicy sausage and melty mozzarella—perfect for a low-carb feast that doesn’t skimp on flavor.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup Italian sausage, casings removed
• 1 cup shredded mozzarella cheese
• 2 tbsp clarified butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Drain excess fat and let cool slightly.
3. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut through completely.
4. Stuff each chicken breast with 1/4 cup cooked sausage and 1/4 cup mozzarella cheese. Secure with toothpicks if necessary.
5. Season the outside of each chicken breast with garlic powder, onion powder, smoked paprika, salt, and pepper.
6. In the same skillet, heat clarified butter over medium-high heat. Sear the chicken breasts for 3 minutes per side, until golden brown.
7. Transfer the chicken to the prepared baking sheet and bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let rest for 5 minutes before serving. Garnish with fresh basil leaves.

Amazingly juicy with a crispy exterior, this dish is a **textural dream**. Serve it over a bed of zucchini noodles or alongside a crisp salad for a complete keto meal.

Sausage and Tomato Basil Soup

Perfect for those chilly evenings, this Sausage and Tomato Basil Soup packs a punch with its rich flavors and hearty ingredients. Get ready to simmer your way to comfort.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 cup yellow onion, finely diced
• 3 garlic cloves, minced
• 1 can (28 oz) San Marzano tomatoes, crushed
• 4 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, chiffonade
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
3. Stir in diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in crushed San Marzano tomatoes and chicken stock, bringing to a gentle boil.
5. Reduce heat to low, simmering uncovered for 20 minutes to meld flavors.
6. Stir in heavy cream, fresh basil, sea salt, black pepper, and red pepper flakes. Simmer for an additional 5 minutes.
7. Adjust seasoning if necessary, then remove from heat.

Finished with a velvety texture and a spicy kick, this soup pairs beautifully with a crusty baguette or atop a bed of al dente pasta for a twist on classic flavors.

Keto Sausage and Brussels Sprouts Hash

Craving a low-carb breakfast that packs a punch? This keto-friendly hash combines crispy Brussels sprouts and savory sausage for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb Brussels sprouts, trimmed and quartered
• 1 lb Italian sausage, casings removed
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 4 pasture-raised eggs, lightly beaten

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
3. Stir in Brussels sprouts, sea salt, black pepper, and red pepper flakes. Sauté until sprouts are tender and edges are caramelized, about 10 minutes.
4. Push the hash to one side of the skillet. Add minced garlic to the cleared space and sauté until fragrant, about 30 seconds.
5. Pour beaten eggs over the hash. Let sit for 1 minute, then stir gently to scramble with the hash until eggs are just set, about 2 minutes.
6. Remove from heat. Serve immediately for the best texture and flavor.

Now, enjoy a dish where the Brussels sprouts offer a satisfying crunch against the creamy eggs and rich sausage. Try topping with avocado slices or a drizzle of hot sauce for an extra kick.

Sausage and Pumpkin Seed Pesto Pasta

Outrageously easy and packed with flavor, this dish turns your weeknight dinner into a gourmet experience. Grab your fork—it’s time to dive into a bowl of pure comfort.

Ingredients

• 8 oz dried pasta (like fusilli or penne)
• 1/2 cup raw pumpkin seeds
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/2 lb Italian sausage, casings removed
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, until fragrant and lightly golden. Let cool slightly.
3. In a food processor, combine the toasted pumpkin seeds, olive oil, garlic, Parmesan, red pepper flakes, salt, and black pepper. Pulse until a coarse paste forms. Add the basil and pulse just until incorporated.
4. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
5. Add the drained pasta to the skillet with the sausage. Stir in the pumpkin seed pesto and enough reserved pasta water to create a silky sauce that coats the pasta evenly.
6. Remove from heat and serve immediately, garnished with additional Parmesan and basil leaves if desired.

Rich in texture with a nutty crunch from the pumpkin seeds, this pasta offers a bold, savory depth from the sausage. Try serving it with a drizzle of chili oil for an extra kick.

Conclusion

We hope this roundup of 20 delicious keto sausage recipes has inspired your low-carb culinary adventures! Each dish promises flavor without the guilt, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the keto love. Happy cooking!