Low Carb Bangers and Mash with Onion Gravy
Entrees
|
Prep
15 Min
|
Cook 45 Min
Here’s a low-carb version of an old classic! This recipe is just like your favorite Bangers & Mash dish, but we’ve swapped out a few ingredients to keep things low-carb. Made with creamy garlic butter, mashed cauliflower and featuring our classic Polish Smoked Sausage, get ready for a combination of all things delicious! Recipe courtesy of our friends at Cast Iron Keto!
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Ingredients
Directions
Ingredients
4 people
- 1 package Kiolbassa Polish smoked sausages
- 13oz.
- 16 ounces cauliflower florets
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- ½ tablespoon avocado oil
- 1 teaspoon whole grain style mustard
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 tablespoon minced fresh herbs rosemary
- thyme
- oregano
- sage
- Beef bone broth to thin gravy
- Salt and freshly ground pepper to taste
Products used in recipe
Directions
- Heat the avocado oil in a 10” or larger cast-iron skillet over medium heat. Brown the sausages for 2-3 minutes per side until golden brown. Remove and set aside
- Add 1 tablespoon of unsalted butter to the pan along with the onion. Cook for 7-10 minutes until deep golden brown. Transfer to a food processor and blend with a bit of bone broth a little at a time until a silky gravy forms. Season with salt and pepper to taste and set aside. Wash out the processor
- Preheat the oven to 425° F
- Wipe out the pot and add 2 tablespoons of unsalted butter to the pan along with the garlic and herbs over medium heat. Cook for 1 minute until fragrant. Add in the cauliflower and heavy cream. Bring to a low simmer and cover. Cook for 10- 15 minutes or until the cauliflower is very tender. Transfer to the food processor and blend until smooth adding additional cream if needed. Season to taste with salt and pepper
- Place the mash back into the skillet, top with onion gravy and bangers. Transfer to the oven and bake for 5 minutes until the bangers are hot. Serve immediately.
Products used in recipe
