Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low carb meal for busy families. That was easy!
October 28 2015 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low carb meal for busy families. That was easy!
USMetric
6 servingservings
Ingredients
- 1 (3 oz.) 1 (90 g) leekleeks
- 1 (4 oz.) 1 (110 g) yellow onionyellow onions
- 1 lb (5 cups) 450 g (1.2 liters) broccoli, in florets
- ½ lb 220 g cauliflower, in florets
- 1 lb 450 g sausage in links, precookedsausages in links, precooked
- 2 oz. 55 g butter, for frying
- 2 tbsp 2 tbsp Dijon mustard
- 1 cup 240 ml sour cream or crème fraîche
- 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese shredded
- 2 tsp 2 tsp fresh thyme or dried thyme
- salt and pepper
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Making low carb simple
Instructions
Instructions are for 6 servings. Please modify as needed.
Preheat the oven to 400°F (200°C).
Coarsely chop the leek and onion. Chop the broccoli and cauliflower florets into 1” (2.5cm) chunks. Slice the sausage links into 1” (2.5cm) pieces.
Fry onion, vegetables, and sausages in butter in a pan.
Put the vegetables and sausage in a 9x12 baking dish, blend the mustard with the sour cream and pour over the vegetables and sausage.
Add cheese on top and season with thyme, salt, and pepper.
Bake in the oven on the upper rack for 15 minutes.
Tip!
You can use raw sausages in this recipe. If so, add the sausages whole to the pan in advance of the vegetables and cook through. Slice the sausages into pieces post-cooking (while cooking the vegetable) for best results.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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84 comments
51
Alex
January 29 2019
Would this be good as a breakfast for weight loss?
Reply: #52
52
Reply to comment #51 by Alex
Kristin Parker Team Diet Doctor
January 30 2019
If you are following a moderate low carb diet, this is a great option. If you are eating a more strict keto diet, this may be too high carb.
53
Gertrude
February 18 2019
Replying to Samantha regarding sour cream curdling -- If cold sour cream is added to a hot dish too quick, it will curdle. You have to temper the sour cream first by adding some of the hot dish to the sour cream slowly stirring, then add the mixture to the hot dish.
54
Reply to comment #43 by Parker
Gertrude
February 18 2019
Was your sour cream full fat? It makes a big difference if not. Make sure there is no water from the veggies.
- 1 comment removed
56
Laura
April 3 2019
Does anyone know the car content of chipolata sausages please?
Reply: #58
57
Amanda
April 4 2019
I absolutely loved this. I used beer brats and my cauliflower was grated from a previous recipe. I liked the textural difference it made with the broccoli florets. The only thing I didn't bother with was the leek. I just didn't want to spend $2.50 on one. 😂
I let the veggies cook until nice and brown in some spots. I seared the brats, sliced and seared them again, then I poured the slices into the veggies with nearly all the fat (drippings) in the pan. I gave it a stir and added cheddar all over the top. The whole recipe came out slightly crisp around the edges, like I was going for. It was enough to make me dream about it tonight.
58
Reply to comment #56 by Laura
Kristin Parker Team Diet Doctor
April 5 2019
Does anyone know the car content of chipolata sausages please?
Chipotle sausage can vary widely in ingredient quality and carb count. Make sure and read the nutrition label and ingredients.
Reply: #82
59
Paula
April 9 2019
was really tasty
60
Cheryl
April 18 2019
What is the best sausage to use in this recipe
Reply: #61
61
Reply to comment #60 by Cheryl
Kristin Parker Team Diet Doctor
April 19 2019
What is the best sausage to use in this recipe
Any sausage that comes in links - Italian sausage is usually a good option.
62
Lynn
April 25 2019
Oooh this was lovely - will definitely make it again!
63
Rb
May 6 2019
Best sausage is Duck sausage
64
Brittany
August 1 2019
I really do wish the serving size was on each recipe. Yes,it says 1 serving but how big is the one serving 1/4 cup,1/2 cup,1 cup?
Reply: #65
65
Reply to comment #64 by Brittany
Kristin Parker Team Diet Doctor
August 2 2019
I really do wish the serving size was on each recipe. Yes,it says 1 serving but how big is the one serving 1/4 cup,1/2 cup,1 cup?
Serving size is going to vary too much depending on the size of the ingredients or how much it's cooked down. Number of servings is far more accurate.
66
Jane Green
August 5 2019
Reading this recipe I dont understand what "Sausage in Links" means. Its probably an American product but can I get it in the UK? and what should I be looking for?
Reply: #67
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Reply to comment #66 by Jane Green
STACY COLE
September 23 2019
Reading this recipe I dont understand what "Sausage in Links" means. Its probably an American product but can I get it in the UK? and what should I be looking for?
Sausage in links is the shape- we have sausage patties which are flat and round or we have the traditional link sausage, which are shaped like bratwurst. I made this using a jalapeno sausage link and it was amazing.
68
Daniel Walters
October 6 2019
Is the sour cream meant to go runnier? First time cooking and it curdled. Read the other comments on how to try a aid that next time
69
Paul Willis
October 9 2019
Can this be batch-cooked and frozen?
70
val Everson
November 1 2019
not sure about the sausage here in UK we have pork or beef sausage very probably highly processed with additives, recently chicken sausages and turkey sausages have come onto the market.
so is it advisable to go for the sausages from the deli section such as german or italian or would they be too spicy?
and if you miss the sausage out altogether what is the carb value for just broccoli/cauliflower cheese?Reply: #71
71
Reply to comment #70 by val Everson
Kristin Parker Team Diet Doctor
November 1 2019
not sure about the sausage here in UK we have pork or beef sausage very probably highly processed with additives, recently chicken sausages and turkey sausages have come onto the market.
so is it advisable to go for the sausages from the deli section such as german or italian or would they be too spicy?
and if you miss the sausage out altogether what is the carb value for just broccoli/cauliflower cheese?That would be up to you and your taste preference! Not all german or italian sausages are spicy and availability may vary by store/brand. I don't have the carb value for the dish without the sausage, but it is a critical component because that's where the protein comes from.
72
Andreas O'Thinny
November 16 2019
They're just called sausages in the UK
73
Elaine
December 18 2019
Followed the recipe but i stead of adding sausage, i added pepperoni salami...didn't fry it..added it as was, just under the cheese to
Ping and it was absolutely delicious.74
Loriannehalluk
January 6 2020
I made this with broccoli, zucchini and eggplant and used herb seasoned pork chipolatas with a mix of mozzarella and cheddar cheese and it was delicious! Fresh thyme and Herbs de Provence enhanced the flavour. If you're in the UK, Waitrose Duchy herb Chipolatas are the best as they don't have added fillers like bread crumbs which add carbs. I'm going to freeze half for a quick lunch/dinner for another day. Very filling and tasty!
75
Becca
June 18 2020
Is it 12g carbs per serving or for the whole thing?
Reply: #76
76
Reply to comment #75 by Becca
Kristin Parker Team Diet Doctor
June 18 2020
Is it 12g carbs per serving or for the whole thing?
All of our recipes list the carb count and nutrition information per serving.
77
Nancy
July 7 2020
This was delicious. I used some ground beef I had browned in the fridge already. I added some precooked sausage links. I liked the taste of the sausage in it. Next time I will try bulk sausage.
Reply: #78
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Reply to comment #77 by Nancy
Crystal Pullen Team Diet Doctor
July 8 2020
This was delicious. I used some ground beef I had browned in the fridge already. I added some precooked sausage links. I liked the taste of the sausage in it. Next time I will try bulk sausage.
That sounds lovely!
79
Steven
August 2 2020
After making this for the first time, I agree with others that 4T of thyme is wayyyyy too much. Try 4t instead. Is this maybe a misprint in the recipe?
80
Papi
August 18 2020
Would he great if you could also include estimated calorie count on these meal. Great meals by the way
Reply: #81
81
Reply to comment #80 by Papi
Kristin Parker Team Diet Doctor
August 18 2020
Would he great if you could also include estimated calorie count on these meal. Great meals by the way
You can view the full nutrition information in the Nutrition+ tab under the list of ingredients.
82
Reply to comment #58 by Kristin Parker
Jerry
September 4 2020
Try Polish Kelebsa
83
Tiffany
September 21 2020
This was ok .. IWill make it again I would definitely not add sour cream and the cheese Because to me it was really disgusting... This is just my take on it...
84
charles.libert1991
October 19 2020
How come the carb content is so high? where's is this coming from? thanks!
Reply: #85
85
Reply to comment #84 by charles.libert1991
Crystal Pullen Team Diet Doctor
October 19 2020
How come the carb content is so high? where's is this coming from? thanks!
The carbs are coming from all of the vegetables (broccoli, cauliflower, leeks, and onion) and dairy.
86
Gwenn
December 4 2020
The recipe does not specify that the sausages are supposed to be pre cooked, as shown in the video. It's a little confusing as most sausages sold in Europe are raw.
Reply: #87
87
Reply to comment #86 by Gwenn
Crystal Pullen Team Diet Doctor
December 4 2020
The recipe does not specify that the sausages are supposed to be pre cooked, as shown in the video. It's a little confusing as most sausages sold in Europe are raw.
Gwenn, the ingredient list includes 1 lb sausages in links, precooked. I see the recipe was updated on 12/3 so this may be a recent addition.
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