While it’s true that some sausages include things that we wouldn’t want in a Paleo diet (flour or other fillers), there are quite a few of sausage options that will work with Paleo. Even better is that children love these! It might be the relative similarity to hot dogs, but most children will at least try sausage, so if you have a skeptical eater at home, this may be the perfect way to get them engaged in their meal. One of the downsides to this dish is the cook time – it takes a while to caramelize onions. While we certainly think it’s worth it, you can always cook your onions for less time to your preference if you’re in a rush.
The key to selecting a sausage is to carefully read the ingredients list while you are out shopping. Be judicious – if you’re think about trying a new brand, review the label carefully to check for fillers that you wouldn’t want to see on your plate. If you’re having trouble finding a sausage that meets your dietary needs, you can always make your own! This seems more difficult than it actually is, so if you have the time, give it a try.
We think this dish works best when paired with a heartier side option, giving your meal a strong and filling theme. For this, try making this mashed cauliflower or baked cabbage casserole – if you think it’ll be too much meat for your plate, either reduce or omit the ground beef in this.
Sausages with Caramelized Onion Gravy Recipe
Protein: 10g / %
Carbs: 13g / %
Fat: 12g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 6 to 8 sausages (British or Irish style sausages, or mild pork works best)
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 cups chicken or beef stock
- 2 tbsp. balsamic vinegar
- Fresh parsley, minced
- 1 tbsp. tapioca starch
- Cooking fat
- Sea salt and freshly ground black pepper
- Melt cooking fat in a skillet over medium heat.
- Brown the sausages on all sides for 6 to 8 minutes and set aside.
- Add the onions to the skillet and cook while stirring until caramelized, about 12 to 15 minutes.
- Pour in the balsamic vinegar and add the garlic; mix everything together.
- Pour in the beef stock and bring to a light simmer for 4 to 5 minutes. Add 1 tbsp. of tapioca starch mixed with equal parts water for a thicker sauce.
- Add the sausages back and cook until cooked through.
- Serve the sausages with the onion gravy and sprinkle with fresh parsley.